Normally! Most people's ice hand brews are made using the process of adding ice first and brewing later. There will be a small number of people who take the method of brewing first, then putting ice, or then passing over the ice to make ice hand brewing, and Qianjie belongs to the former. 
In general, the difference between the two may simply be a difference in the operational process. But until yesterday, Front Street remembered the Paragon ice hockey used in the article some time ago, and its main function is to quickly cool the coffee liquid, lock in volatile substances and prevent it from emitting, so that people can drink more coffee flavor. 
Although the effect of actual use is not as expressive as described by the merchant, but after thinking about it, will the ice hand rush with ice first also have such an effect? So, let's restart the experiment! "Is there any difference between an ice hand punch with ice first and ice later? ”
Operational differencesTaste aside, both are replaced with ice cubes using the same proportion of hot water, and added to them! Let's briefly describe the differences in their operation: one is to add ice cubes to the lower pot before brewing to directly cool the dripped coffee liquid; The other is to add ice cubes after brewing to cool the coffee liquid that has already been obtained.
Experimental comparisonThis time, we used a washed Geisha from the Columbia Dividing Line estate for brewing experiments, and it has a very obvious honeysuckle aroma, which can make us better feel the difference in flavor in the contrast of ice washing!
Coffee powder amount: 15g
Powder-to-ice ratio: 1:10:6, that is, 15g powder, 150ml hot water, 90g ice.
Grinding scale: EK43 95 scales, 65% sieving rate of No. 20 screen.
Brewing water temperature: 92°C
Brewing method: 3-stage formula.
The first stage of the three-stage ice flush is the same as the hot flushing, which is to use twice the amount of powder (30ml) for 30 seconds of simmering, and then in the second stage, use a fine stream of water to inject 70ml of hot water around a large circle, and after the drip filtration bottoms out, go around a small circle, inject the remaining 50ml of hot water, and wait for the drip filtration to be completed.
In order to compensate for the time difference caused by tasting, the ice hand brew is 20 seconds earlier than the ice hand brew that is put on the ice later, and the ice is added first during the subsequent tasting, so that the staggered tasting time can be corrected. 
The brewing time is also one minute and thirty seconds, regardless of the order in which the ice is added, shake them (the coffee and the ice) at the end of the brew to allow the ice cubes to cool the coffee quickly and to make the two better blended! 
After shaking evenly, in the 2nd minute of each, the ice hand punch temperature with ice first is 7°C; The temperature of the ice hand pour with ice is 13°C. 
Use a black thermometer to pour ice later, and use a white thermometer to add ice first).
In terms of aroma, the aroma of honeysuckle with ice will be stronger than that with ice first. In terms of drinking, the two cups of dividing line Geisha give people the same feeling of rich honeysuckle, citrus acidity, and honey touch! There is no very obvious difference between the two, and if you insist on it, it will be more rounded with ice. They were then left on for five minutes and re-tasting, with the result that both glasses were almost identical.
Then, we can conclude that there is not much difference between iced hand-poured coffee with ice first and ice later.
Most of the reason we get a slight difference at the beginning is that the ice melts more slowly, and we feel it at two minutes, and it hasn't diluted to the same concentration as the ice hand punch with the ice first. Therefore, the aroma and concentration will be more obvious than that of adding ice first. After five minutes, their consistency is almost the same, so there is no difference in drinking.
end -