Make delicious coffee simple Coffee ice-brewed coffee!

In the hot summer, although I still have a cup of hot coffee every day, I don’t want to drink anything, but occasionally I want to drink something more suitable, such as iced coffee, iced cola, iced fruit juice, iced black tea, etc. Coffee comes in handy!

 The steps are simple, there are not many equipments required, and the threshold is very low, which is a must-have excellent drink at home. 

▎Required equipment and materials

• Shallow roasted coffee beans
• Grinder
• refrigerator
• About 200~300 ml sealed cans
• Filter coffee equipment, I generally use V60 filter cup plus filter paper

▎step

1. Grind the coffee beans to the same thickness as the hand. With the variety of beans and personal preferences, you can adjust the degree of grinding. The thickness of the individual use is shown in the figure below, and the scale below is 1 mm.
2. Pour the ground coffee into a sealed can and add ice water. The ratio of powder to water can vary from 1:8 to 1:15. The higher the ratio of powder to water, the stronger the foaming. I generally use it for easy calculations, using 1:10.
3. Put in the refrigerator and extract for 12~24 hours.
4. After the extraction is completed, the coffee liquid in the sealed can is poured into a filter bowl to filter the coffee grounds. You can get a good cup of ice-cold coffee with juice nine images.

▎Tips

• Coffee beans are strongly recommended to be reground within 1 minute before insertion.
• If you can't get the ice water, you can first add the normal temperature water to the bottle, put it in the refrigerator or freeze it, and then pour the coffee powder after the temperature is lowered.

Discussion

• The ice brew here is different from the ice drop. Because the operation of ice droplets is more complicated, I am a little too lazy to use. However, the concept is generally "low temperature, long time" extraction. At low temperatures, the dissolution rate of chlorogenic acid and some phenolic compounds in coffee may decrease, which may be the reason for its low astringency.

• Regarding the advantages of ice brewing, I think it is possible to perform the "acid" of coffee very well. In addition, because it is a low-temperature extraction, bitterness and astringency are not easily extracted, and a mouthfeel can be obtained. Then comes the "wine taste" that has been fermented for a long time, which is unique to ice and ice. If it is filtered and then fermented in the refrigerator for one or two days, the taste is more obvious. The other is the ice brewed coffee, the taste is particularly thick, the body is great, a bit like the taste of honey water.

• Coffee beans can be tried in a variety of degrees of baking. However, because I want to pursue a sweet and sour juice, I choose a relatively shallow bean. In fact, not every bean is suitable for extraction in this way., I think his acidity and sweetness are very good, the extracted citrus aroma is quite obvious, it is very suitable for ice brewing. Every coffee bean has different performance under high temperature and low temperature extraction, so you can try more. In fact, most coffee shops use formula beans to make ice drops, but I don't know how to formulate them, so I use single items.

• Filter coffee equipment, filter paper, metal filter cup, Philharmonic pressure, French pressure, flannel, etc. The reason for using filter paper is convenience. Unfiltered paper will filter out some of the grease and colloidal particles in the coffee. Perhaps the metal body, French pressure, etc. can make the finished body perform better.