Advanced hand-brewed iced coffee: Which total ratio of coffee powder to water is suitable for ice or fire brewing?

Click to follow | Daily boutique coffee culture magazine Coffee Workshop

Yesterday a friend asked me about the coffee powder-water ratio of [Ice and Fire Pour]. At that time, the comparison between [Ice and Fire Pour] and [Ice Hand Pour] only compared the flavor of the coffee liquid after extraction, and did not test the flavor after the ice melted. Then I found that [Ice and Fire Pour] had a relatively clean and refreshing flavor, with rich floral aroma.

Well, today the editor conducted an experiment on what is the appropriate total powder-to-water ratio for [Ice and Fire Rush].

Please allow me to introduce the hand-injection steps of [Ice and Fire Blender] again

1. Put 50 grams of ice on the filter cup; 2. Put coffee powder on the ice and let it stand for 1 minute; 3. Steam with 40 grams of hot water for 30 seconds; 4. Pour water in a circle to 100 grams; 5. When the powder bed is almost visible, add water again to 150 grams; 6. Remove the filter cup when the powder bed is almost visible (the coffee liquid is still a little warm at this time); 7. Add 100 grams of ice to the sharing pot.

This experiment was conducted without changing the grinding degree (BG-5R, China standard No. 20 sieve pass rate 58%), water temperature (90℃), hot water (150g), ice (150g) and brewing method (segmented extraction in cake cup), but only changing the powder amount, thus changing the total powder-water ratio. The total powder-water ratios are: 1:15, 1:13, 1:10 .

The beans I chose this time are medium-light roasted [Yemen Mocha] beans, which are processed only by traditional sun drying. Yemeni farmers’ sun drying method is rougher than that of Ethiopian farmers, and they directly spread them on the roof to dry! ! The coffee flavor is rich, complex, wild, mellow, with strong fermentation flavor and low acidity. In addition, Yemeni coffee often contains an uncertain factor (the time of rainfall in the season) that makes people unpredictable. It is not an exaggeration to call it the most special coffee in the world.

The Agtron bean color value is 62.7 (left), the Agtron pink value is 76.2 (right), and the Roast Delta value is 13.5.

So what is the total powder-to-water ratio suitable for [Ice and Fire Rush]?

【1:15】

Brewing parameters: cake cup/1:15/90℃/20g powder/grinding degree BG-5R, 50g is in contact with coffee powder for 1 minute, 40g of water is added and steamed for 30 seconds, then water is added to 100g, and after the powder bed is seen, 152g of water is added to end. After the coffee liquid drips, the filter cup is removed. The total extraction time is 2'42", and then 100g of ice is added.

Flavor: Chocolate, slight floral aroma, nuts, nectar. The overall flavor is relatively light, and there is basically no taste after the ice melts.

【1:13】

Brewing parameters: cake cup/1:13/90℃/23g powder/grinding degree BG-5R, 50g is in contact with coffee powder for 1 minute, 40g of water is added and steamed for 30 seconds, then water is added to 101g, and 151g of water is added after the powder bed is seen. After the coffee liquid drips, the filter cup is removed. The total extraction time is 2'48", and then 100g of ice is added.

Flavor: Chocolate, caramel, pear, floral, the overall flavor is balanced, refreshing and clean after the ice melts, with a hint of caramel sweetness in the aftertaste.

【1:10】

Brewing parameters: cake cup/1:10/90℃/30g powder/grinding degree BG-5R, 50g of coffee powder is in contact with the coffee powder for 1 minute, 45g of water is added and steamed for 30 seconds, then water is added to 102g, and 151g of water is added after the powder bed is seen. After the coffee liquid drips, the filter cup is removed. The total extraction time is 2'50", and then 102g of ice is added.

Flavor: Spices, chocolate, nuts, lemon, tea, caramel, cream. The overall flavor is thick and rich, with lively sourness. After the ice melts, it has a chocolate, nut cream, and slightly smoky flavor.

After the ice is completely melted, the total coffee-to-water ratio of [1:15] is obviously light, so it is not considered. The ratio of [1:13] is not completely melted, so I think it is just right, but the flavor is not strong enough after the ice melts. [1:10] is very rich and heavy when the ice is not melted, and it does not give people a refreshing feeling of iced coffee. After the ice is completely melted, it is still a strong nutty chocolate flavor. But I think that since the [ice and fire] method is used to express the floral and sweet taste of coffee, I will try again with the ratio of [1:12] to see if it will be more suitable.

【1:12】

Brewing parameters: cake cup/1:12/90℃/25g powder/grinding degree BG-5R, 50g is in contact with coffee powder for 1 minute, 41g of water is added and steamed for 30 seconds, then water is added to 101g, and 153g of water is added after the powder bed is seen. After the coffee liquid drips, the filter cup is removed. The total extraction time is 2'45", and then 100g of ice is added.

Flavor: Chocolate, caramel, citrus, honey, floral, and a light smoky smell. The overall flavor is balanced and clean. After the ice is completely melted, it has the sweetness of honey and the aftertaste of chocolate.

Summarize

The ratio of [1:15] is only 20 grams of coffee powder, so the extracted flavor is closer to the end, so there will be woody flavors. The total ratio is relatively large, so it is not suitable for production. [1:10] is thick and rich before the ice melts, which loses the meaning of using the [ice and fire] brewing method. The flavor is quite good after the ice melts, but you have to wait for a long time. [1:13] and [1:12] are the two ratios recommended by the editor. Of course, [1:12] is more moderate and can take into account both beans. The flavor performance is good before and after the ice melts; and [1:13] should be drunk before the ice is completely melted, which is a good choice in summer.

In addition, the editor recommends that you choose beans with a medium roast or higher roast degree when making [Ice and Fire Blend], and the flavor of the brew will be better!

Disclaimer: Some of the pictures in this article are from the Internet. For some of the content on the website, such as pictures, we will respect the copyright of the original work and indicate the source, but due to the large number of pictures, some pictures and texts may not be indicated in time, please forgive me. If the original author has any disputes, please contact the website to deal with it. Once verified, we will correct it immediately. It is edited by "Coffee Workshop". Please indicate the source when reprinting. This article is intended to spread coffee culture. If there is any infringement, please inform us to delete it. Thank you~!