The making skill of Classic Coffee-- iced Coffee

◆ appliances:

Fluffy filter cloth, triangular punch frame, long tail clip, steel basin, fine pot, egg beater, filter screen

◆ material:

Beans for iced coffee (rough grinding) 1lb (450g), hot boiled water 6000 ml

◆ practices:

1. Put the fluff filter cloth on the punch rack (outside the fluff surface), fix the surrounding area with a clip, and put the punch frame into the steel basin.

two。 Grind the beans for iced coffee into coffee powder and pour them evenly on the filter cloth.

3. Put hot water into a small pot, start to pour water for the first time, pour in from the center of the coffee powder, circle clockwise from the inside to the outside, until the coffee powder is soaked in the outer ring.

4. At this time, the coffee powder will expand, wait for about 1 minute, until the center of the coffee powder begins to sag, and the speed of the coffee liquid below becomes slower, then you can start to pour water for the second time, pour in from the center of the coffee powder, slowly circle clockwise from the inside to the outside, and then circle to the outer ring and then back to the center to let the coffee continue to filter.

5. Wait until the speed of the coffee liquid below slows down, start to pour the water for the third time, the method is the same as the second time, but after the water column goes back to the center, you need to pull the kettle up and down three times, and increase the amount of water to pour the water finish. so that the thicker coffee powder in the middle is extracted evenly.

6. When the coffee liquid is almost finished, remove the punch rack and move the steel pot into the ice water to cool down.

7. Beat the coffee liquid with an egg beater, foam the coffee, then remove it with a filter. After the coffee is completely cooled, pack it into a cold kettle and refrigerate it and set aside.