To make a delicious cup of "iced hand-brewed coffee", you only need three steps

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In the hot summer, a cup of cool iced coffee is the best choice. Today, I will teach you how to make a refreshing iced coffee by hand! Before we start, let's take a brief look at the principle:

｜Hand-Poured Iced Coffee Theory｜

Because iced coffee requires ice, there will inevitably be melted water - to avoid the problem of melted water, you can use the external shrinkage method (put ice cubes outside the steel cup to cool it down), but this is time-consuming and laborious, and secondly, the aroma of the coffee will be lost if the operation time is too long - so, we must make a cup of coffee that is stronger than usual when extracting.

There are many ways to make coffee stronger. We can increase the water temperature; we can increase the disturbance and stirring of brewing; we can increase the coffee powder to water ratio... Let's take a look at this formula first!

Concentration = powder amount ✖️ extraction rate (%) ➗ extraction amount

But to make the coffee strong and tasty, we recommend increasing the amount of powder, reducing the amount of extraction, and slightly increasing the extraction rate. We hope to extract as much delicious coffee as possible with less extraction (water) than usual. Then, after subsequent ice dilution, it will still be a delicious cup of coffee.

So, let's start with the steps of hand brewing iced coffee:

1. Grinding

Take 20g of coffee beans and grind them a little finer than usual. Take the common Pegasus and Eagle scales as an example, and you can reduce the scale by 0.5~1. That is, if you are used to grinding No. 4, you can adjust it to 3.5 or 3 for ice hand brewing.

2. Brewing

The water temperature does not need to be raised deliberately; it can be between 85 and 95 degrees Celsius depending on the condition of the beans.

The steaming time is prolonged (the period of time after the initial water injection)

When extracting, use a small water column (90° vertical and slow circle) to extend the extraction time.

Use the water cut-off method (that is, add water in sections, brew and stop, let more coffee in the filter cup flow out, and then continue brewing).

The extraction amount is controlled at around 200 grams.

3. Chilled

You can also put ice directly into the lower pot and cool it while extracting. Or find a steel cup or shaker to chill the coffee liquid after extraction. The amount of ice cubes, if you use a traditional ice box at home, the ice cubes should be at least 100 grams (the more ice you use, the better the freezing effect, but the more diluted the coffee will be). If you use ice cubes from an ice maker, at least fill your shaker.

4. Completion

‍【Recommended reading】：

Daily Brewing | Japanese Iced Hand-Poured Coffee Brewing Tutorial

Iced coffee VS iced coffee | Which is the best "life-saving elixir" in summer? ?

[Iced Coffee] Little-known facts: How to make your iced coffee 10 times better?

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