What is the best temperature for iced coffee and hot coffee?

Usually, when we talk about the appropriate temperature of coffee, most of them should be around 75 ° C. McDonald's cup of infamous coffee, which was claimed by the old lady for $3 million, was 88℃. According to some information at the time of the trial, it is said that McDonald's internal product quality manual guidelines were to brew coffee with 96℃ water to ensure that coffee reached consumers at 82℃-88℃. This temperature setting is said to be based on the advice of coffee experts in order to bring out the fascinating aroma of coffee and ensure the best taste and taste when consumers drink it.

mellow and determined. How do you measure the temperature of a cup of coffee? Can 0℃ and 85℃ coffee bring ice and fire experience? Let's do an experiment!

A blind tasting experiment on coffee

A coffee brand has previously launched a "coffee that adapts to all water temperatures" product. So coffee fans no longer need to stick to what experts call "temperature standards", but can drink as much as they want all day long? In the eyes of coffee fans, everything is inconclusive. The optimal temperature of coffee is also related to coffee beans, water and time. Well, as coffee aficionados who want to experience the nuances of coffee, let's do an experiment.

On the night after the rain on May 1, the reporter and Liang Chaoxiong, supervisor of Guangzhou City Coffee Industry Association, carried out a "coffee experiment" on four different water bodies by different methods.

The coffee beans chosen are Nepal snow mountain coffee beans. Because of the large temperature difference between day and night in the growth environment and the constant snow weather in the snowy mountains, the lignin of the coffee beans is thick and the taste is pure. As a test object, the level is stable and average, and the effect of different water quality temperatures on coffee can be highlighted. Four different water quality different temperatures, respectively 85℃ pure water, 85℃ Alpine mineral water, and frozen soda water and frozen domestic mineral water.

The first cup is 85℃ pure water reflecting the original taste of coffee beans. The coffee tastes light and smooth, the style is average, and there is not much aftertaste.

The second cup, also 85℃ high temperature, but because mineral water contains more minerals, water quality is harder, and coffee reaction is intense, the entrance surging, coffee structure is obvious, taste strong masculine, after taste is also very rich.

In the third cup, pour the frozen soda directly into the espresso coffee. The bubbles of soda water and the oil of coffee beans quickly combine to foam, which has an impact visual effect. However, the taste of soda water is extremely strong and slightly bitter, and the aroma of Espresso itself is masked. When the foam dissipates, the coffee factor of Espresso begins to wake up, giving off a sweet taste, and even a little sweet back to the palate.

And the fourth cup, the reporter will be the same a coffee bean grinding, add more than twice the usual hot water in the domestic frozen mineral water. This time playing "low temperature extraction" is not immediately drinkable on the spot. Coffee should be frozen in the refrigerator for 8 hours, so that it can be fully soaked and extracted in iced mineral water. However, the reporter tried after 8 hours, the taste is dull, there is no aftertaste, although smooth but coffee has no character, become very soft to remove characteristics without angular appearance.

It turns out that different temperatures and different water bodies can bring out different characteristics of the same coffee. What kind of coffee would you choose?

High temperature surge, low temperature convergence

Coffee is a balance. For example, a deep roast can have a lower temperature, while a light roast can have a higher temperature to release the flavor in the coffee." Liang Chaoxiong said,"General fine beans, namely manor beans, usually with water below 90℃ brewing, otherwise the water temperature is too hot, coffee in the miscellaneous flavor is also released, flavor is too mixed, but not good." Liang Chaoxiong's coffee sutra has always been rational.

The Japanese can wait eight hours for a cup of iced coffee because they are playing with iced coffee, extracted slowly in bulk with ice water, strictly controlled at two drops every three seconds. The 8-hour ice drop process is also an experience of life attitude. Vietnamese iced coffee, also known as iced coffee, is another flavor. Probably all those who have been to Vietnam will not forget the unique Vietnamese iced coffee on the street. In fact, Vietnam's Robasta beans rank second in the world in terms of output, but they are not high-grade and cheap. The Vietnamese invented this kind of iced coffee, which makes good use of the effect of ice convergence, locks the impurities in the coffee, makes the taste smooth, and the coffee beans with low price can also make a pleasant and refreshing effect.

To sum up, we can say this: if you want to play with different temperatures of coffee, you want to stimulate the coffee effect more vigorously, of course, hot water will make the impurity taste precipitate; if the coffee beans themselves are not good, then consider using ice shrinkage, so that impurities do not emit taste. High temperature surge, low temperature convergence, this is the temperature pattern of coffee.

So, what's the temperature of your cup of coffee right now?