When the baristas of Hanasaki Coffee surf the Internet, they can often see some interesting questions, such as: Is the ice hand brewed with ice water?
If you think about it, it seems that such an imagination is not unreasonable, for example, the American style of black coffee: hot American is made with hot water, and ice American is made with ice water, then!Hot hand brew is brewed with hot water, ice hand brew is brewed with ice water!!But imagination is always imagination, and the extraction of pour-over coffee is not as simple as imagined
The essence of extraction
In a coffee bean, there are 30% soluble substances, and what the extraction needs to do is to bring out the soluble substances in the coffee particles through water!However, we don't need to extract all the 30% soluble substances, after all, once all the 30% soluble substances are extracted, then the cup of coffee will be miserable!
That being said, it is important not to extract too little of the substance, as this will also produce a certain negative taste. Therefore, we need to control the parameters within a reasonable range to obtain the appropriate extraction rate!
Controllable extraction parameters include: time, grinding, proportion, water temperature. These factors go hand in hand, and when you change one of the parameters to get the right extraction rate, the other parameters need to be changed as well!
So, if you want to use ice water to make ice hand punches, that's theoretically possible!All you need to do is adjust the parameters and you'll be able to get a cup of coffee with the right strength!Provided, of course, that your hands can hold up until the end of the extraction
Note: As long as the concentration is appropriate, there will still be a lot of flavor substances missing, after all, some things need hot water to be extracted. ）
The water temperature determines the efficiency of the extraction, the higher the water temperature, the higher the extraction efficiency, and the lower the water temperature, the lower the extraction efficiency. In other words, whether it is Italian or pour-over coffee, its essential core is to quickly bring out the substances in the coffee by using high-temperature hot water!
If you replace the 90+°C hot water with ice water at about 0°C, then, in order to get the right concentration, a pot of 200ml iced pour-over coffee we have to brew for at least two hours, let the ice water drip down drop by drop, and soak for a long time to make the coffee have a suitable consistency, and the flavor of this cup of coffee will not be outstanding (because there are many substances that have not been extracted)!
Yes, but it's not necessary (ice drops are not fragrant), so generally our ice hand brewing still uses hot water to brew, and then uses ice cubes to achieve the purpose of cooling!