Summer Special Blend Guide: Teach you how to make pour over iced coffee
When the summer with cicadas and heat waves comes, a cup of hand-brewed iced coffee with ice crystals and floral and fruity aromas is a life-saving magic weapon. Different from the dilution of regular iced coffee, Japanese iced hand-brewed coffee can lock in the rich aroma of coffee and bring refreshing coolness through the collision of ice cubes and hot extraction. The following is the golden formula and operation secrets summarized by professional baristas to help you easily replicate the coffee shop-level iced hand-brewed coffee.
There are two ways to make iced hand-brewed coffee. One is the conventional (hot water) hand-brew and then adding ice cubes to a sharing pot or coffee cup to drink. The other is the Japanese ice hand-brew. Put the ice cubes in the sharing pot in advance. When the coffee liquid extracted with hot water drips down and encounters the ice cubes, it is instantly cooled down. This can better lock in the aroma of the coffee and has a stronger sense of form. I recommend you to try it.
Core recipe and tool list
Golden ratio:
Coffee powder: 20g (medium-light roasted floral and fruity beans are recommended)
Ice cubes: 100g (1/3 of the total water volume, key to precise temperature control)
Hot water: 200g (92℃ precise temperature control to avoid high temperature burning the flavor)
Powder-water ratio: 1:10 (classic hand-brew ratio to ensure concentration)
Essential tools:
Electronic scale (accurate to 0.1g, roaster-level quantity control)
Narrow-mouth hand-brew pot (Hario or Kalita is recommended)
Conical filter cup (V60 or cake cup can be used)
Sharing pot (pre-freezing is better to enhance the cold-keeping effect)
Bean grinder (needs to support fine-tuning of grinding degree)
Operation process breakdown
1. Pretreatment stage
Filter paper rinse: Rinse the filter paper quickly with hot water to remove the paper smell and then pour out the waste water
Ice cube pre-set: Put 100 grams of ice cubes in the sharing pot. It is recommended to use an ice box to freeze pure water ice cubes
Grinding adjustment: Grind the coffee beans to the size of fine sugar (1-1.5 grids finer than hot hand brewing). Too fine will easily clog, too coarse will lack flavor
2. Four steps of extraction
| Steps | Operation points |
|---|---|
| Steaming | 40g hot water is injected in a spiral shape to cover all the coffee powder and left to stand for 45 seconds (50% longer than hot hand pouring) |
| Center water injection | Inject 50g of water for the second time and keep 1 yuan Coin-height water flow, draw a circle from the center to the edge |
| Turn off the water and let it stand | When the liquid level drops by 1/3, pause and wait for 15 seconds for the coffee powder layer to rearrange |
| Final brew | Inject the remaining 110 grams of water three times, each with a 10-second interval, and control the total extraction time within 1 minute and 45 seconds |
3. Flavor enhancement techniques
Water temperature compensation: If dark roasted beans are used, the water temperature can be reduced to 90℃
Stirring method: Use a bamboo stick to gently stir the powder layer during steaming to improve the uniformity of extraction
Ice bath cooling: After extraction, place the sharing pot in an ice-water mixture to quickly lock the flavor
Flavor adjustment guide
1. Concentration adjustment
Light taste: Increase ice cubes to 120 grams and reduce coffee powder to 18 grams
Strong route: Keep 20 grams of powder, reduce ice cubes to 80 grams, and match with 20 grams of room temperature purified water
2. Flavor enhancement
Fruit burst: Use Ethiopian washed beans and extend the steaming time to 1 minute
Caramel sweetness: Use Honduras sherry barrels to process beans, add 1 sugar cube after extraction and stir
Creative special blend: Pre-bury mint leaves/lemon slices in ice cubes, and drip 2 drops of orange blossom pure water during extraction
Avoidance guide
Avoid using tap water to make ice, minerals will destroy the purity of coffee
Do not use ice water for extraction, as low temperature will greatly reduce the extraction efficiency.
When injecting water, the water flow should not be directed to the edge of the filter paper, which may cause a channel effect.
It is recommended to stop extraction after the ice cubes have melted more than 1/2 to prevent over-dilution.
Advanced gameplay
Layered aesthetics: inject 5ml of cold brewed coffee liquid into the ice cubes to create a marble effect.
Nitrogen blessing: use a nitrogen coffee machine to create a dense bubble taste.
Hot and cold enjoyment: freeze part of the coffee liquid into ice balls and drink with hot espresso.
When the amber coffee liquid meanders down the ice cubes, the fragrance of jasmine and citrus rises from the misty water vapor. This cup of Japanese hand brewing, which carries the magic of ice and fire, is the most elegant footnote of midsummer. Every step from weighing to tasting is a precise calibration of the senses. Why not grind the beans now and start this cool flavor experiment.