Japanese iced coffee powder water ratio how much appropriate hand brewed iced coffee should use what grinding degree

For me, only chilled coffee can provide me with energy on a hot summer day. I believe you also have the same idea. There are many ways to make iced coffee, such as Italian coffee with ice, iced coffee, cold coffee and so on. I like hand-made iced coffee which is convenient and quick. If you happen to want to learn how to make it, watch it!

For iced coffee, the acidity is low, any single coffee bean can be made, so I will show you how to use this method to make delicious iced coffee. There are different ways to brew iced coffee. In the method of water injection, pour water into the sharing pot, put the coffee powder into the refrigerator and refrigerate for several hours. Take it out carefully. In any case, this brewing method can make espresso strong. However, in my experience, although the aroma is bound to come out, I feel not full and bitter enough. This is also a weakness that takes time to complete.

Cooking train of thought

1. This cooking will be steamed with hot water and then boiled with ice water, so we need to prepare two hand pots.

2. the purpose of hot water steaming is to discharge the gas from the coffee powder, so that more materials can be extracted more easily, coupled with the low extraction efficiency of ice water, so the water temperature of steaming will be higher than normal, and the steaming time will be appropriately prolonged.

3. Because the extraction efficiency of ice water is low, the degree of grinding can be adjusted to increase the extraction rate of coffee powder. The Kono filter cup with slow flow rate was selected to increase the soaking time of coffee powder to improve the extraction rate.

The Columbia Flower Moon Night of Qianjie Coffee is selected for this brewing. The specific information is as follows.

Producing area

Huilan producing area Esdogadin Farm

Altitude: 1800m

Variety: Kaddura

Treatment: anaerobic solarization

Baking degree: shallow baking

Cooking parameters

Coffee powder: 20g

Powder to liquid ratio: 1:10

Degree of grinding: BG#6d (finer than normal hand grinding)

Steaming water temperature: 96 ℃

Boiling water temperature: ice-water mixture (0 ℃)

Filter cup: Kono filter cup

Water quality: recommended purified water

Cooking process

1. The sharing pot is chilled in advance. Hot water injected into 40ml for steaming for 1 minute and 30 seconds

2. After the end of steaming, the heavy water flows around and injects ice water from 100ml, making use of the impact of the water column to make the powder layer tumble; use a mixing rod to stir the powder layer to prevent fine powder from blocking the outlet.

3. When the powder layer drops to 1 / 2, continue to inject 100ml's ice water, and also continue to stir the powder layer to ensure the same launching speed. When the sharing pot scale reaches 200ml, remove the filter cup and end the extraction. The total extraction time is 4 minutes and 24 seconds.

Flavor description

Observe the coffee liquid, very clear, smell light flowers, drink with strawberry jam, peach flavor, very high sweetness, the end of the fermented wine, the overall soft and refreshing.