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Do you understand cold extract, ice brew, ice drop and Japanese iced coffee?
Iced coffee is not bitter, suitable for drinking below high school, milk tea cream to make full-fat, low-fat mixture, iced coffee to use full-fat cream.
Iced coffee must have a bitter taste to bring out the sweet taste.
Iced coffee can be divided into:
1. Kaohsiung iced coffee: it tastes good, it tastes thick, and it becomes addictive, one cup after another.
two。 Japanese iced coffee: it tastes warm and moist, like black tea.
3. American iced coffee: add whipped cream, add a lot of alcohol changes, suitable for adults to drink.
4. Espresso: the most popular way to cook coffee on the market.
Japanese iced coffee:
Material
30 grams of coffee
250 grams of hot water
250 grams of ice
Choose your favorite filter cup (CHEMEX, HARIO-V60, BEEHOUSE,KALITA...) Etc.)
Coffee pot (mug, CHEMEX, glass bottle, glass pot.. Etc.)
Filter paper
Libra
Bean grinder
Hand punch pot
timer
Method
Put the ice into a coffee glass pot.
First pre-wet and rinse the filter paper with 60 grams of hot water, and then pour out the filtered water.
The scale of ground coffee is medium coarse, just like beach sand.
Pour the coffee powder into the pre-wet filter paper, start the timer and start watering the hot water. First steam for about 30 seconds, if the coffee is fresh enough, you will see the coffee powder begin to expand and form foam, which is the release of carbon dioxide.
Re-pour after about 30 seconds, pay attention to the water injection rate (that is, all water is poured through coffee powder and filter paper) because the whole extraction time is recommended to be between three and four minutes, so the water injection rate should be slow. Ideally, 250 grams of water should be poured for about two and a half minutes. You can adjust the ratio of hot water to ice as much as you like. If you think the taste is too strong, you can also try water with 2 candies and ice cubes with 1 machete.
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