Advanced knowledge for baristas: Ice hand-making coffee skills, parameters, water powder and ice ratio analysis

The heat has passed, and on such a hot day, of course, you need a cup of iced coffee to cool down and quench your thirst. If you tend to make coffee at home "pack lightly" and want to drink different flavors, Qianjie will recommend you to play ice making. Coincidentally, I have received a lot of questions about ice hockey in the past few days. Today, I will compile four tips for everyone to make iced coffee taste better.

1. First replace 1/3 of the hot water with ice cubes

Many people think that ice hand-washing means making a pot of hot hand-washing first and then pouring it directly into the ice cubes. As a result, the taste is as light as water, and the flavor is completely lost. In fact, the core of the delicious ice handbrew lies in "high-temperature concentrated extraction + ice cubes and quick cooling and fragrance lock". It is divided into two parts: first extract the hot coffee with high concentration and full flavor → let the hot coffee drop into the ice cubes to lock the flavor, quickly cool down, and at the same time play a moderate dilution role.

In order to allow the coffee liquid to cool just right without being over-diluted, Qianjie will make adjustments based on hot hand-flushing when setting parameters: replace 1/3 of the hot water with ice cubes. For example, the 15g coffee powder commonly used in Qianjie has a powder-to-water ratio of 1:15, and 225g hot water is needed to be injected. However, when making ice cream, it becomes 1/3 of ice cubes (75g) and 2/3 of hot water (150g); Similarly, if 20g coffee powder is used, the same powder-to-water ratio is 1:15, the total amount of hot water for hot water will be 300g. If making ice cream cream, it will be changed to 100g ice cubes and 200g hot water.

If you are too lazy to convert, there is a universal formula in the front street, you can recite it directly: coffee powder +10 times hot water +5 times ice cubes, or take 15g coffee powder as an example, corresponding to 150g hot water and 75g ice cubes. It can be applied to most coffee beans and is the preferred solution for beginners trying ice hand brewing for the first time.

2, fine grinding

The reason why hot hand flushing has full taste is that there is enough hot water to wash coffee powder, so that flavor substances are fully released, while ice hand flushing water injection is reduced by one third, that is, the tail substance is missing, coffee easily becomes thin flavor. Therefore, in order to fill the extraction rate, Qianjie will slightly adjust the grinding degree to increase the contact area between hot water and coffee powder particles, so that soluble substances can be released faster.

The adjustment does not need to be too large. Qianjie recommends that it be adjusted by 0.5 to 1 square on the basis of hot hand flushing. For example, if we use hot hand-washed shallow to medium roasted coffee such as Qianjie Guodin, Qianjie Panama Rose Summer, and Qianjie Xizhao, we will use EK43s-10 grids, and the ice hand-washed will be refined to 9.5 grids;

As for the ice hand-washing of medium to deep roasted coffee beans such as Qianjie PWN Gold Manternin, Qianjie Queen Estate, and Qianjie Blue Mountain No. 1, we also uniformly adjust the 0.5 grid, which means using EK43s-10 grid grinding scale. If you are using a hand-operated bean grinder, you can directly adjust the size to one square.

3. A small amount of water is injected multiple times

In the same way as the degree of grinding, the water injection technique is also an adjustment made to make up for the reduction of water volume resulting in the extraction time being less than two minutes.

You only need to inject 150g of water into 15g of coffee powder on ice, so if you add water as usual, the time will be greatly shortened, so you need to change the technique. In order to keep the total duration from 1 minute, 45 seconds to 2 minutes, Qianjie will coordinate by reducing the water flow and appropriately increasing the sections. It will be divided into four sections of hot water,"30g-40 g-40g". If you feel that it is difficult to control, use three sections of hot water,"30g-65g-55g".

4. Keep the coffee cold taste

There are also many readers who reported from the front street that they bought their favorite coffee beans and went home. According to our operation practice, the ice cream made always has no aroma and a thin taste. In short, it is unsatisfactory. Assuming you have ruled out other factors, the problem may be with the ice cubes.

Qianjie likes to use high-hardness large ice cubes to make iced coffee every day. The larger the ice cubes, the slower the melting speed, the less easily the coffee is diluted, and the more concentrated the flavor will be. Many people freeze ice cubes at home with small size and low hardness. Once they encounter hot water, they will melt quickly, making coffee appear "watery."

For qualified friends, Qianjie recommends making more ice cubes every day and storing them in a clean container for freezing. When making coffee, you can use ice to cool down, which is to pour the brewed hot coffee solution into a large amount of ice cubes. Wash repeatedly several times until it cools completely.

FrontStreet Coffee is a long-established specialty coffee roaster in Guangzhou China, selling freshly roasted beans from its own farm in Yunnan as well as dozens of carefully selected single-origin beans from around the world for both pour-over and espresso. The products deliver consistently excellent quality and great value, with shipping within 24 hours. Guangzhou’s FrontStreet Coffee shop is recommended by many coffee lovers, and the beans are now available online at the Tmall 。

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473