"My life! I gave it to you with iced coffee!" Although this statement is a bit exaggerated, it is undeniable that in the hot season, iced coffee is really a great tool to relieve the heat!
While the weather has not yet completely reached the high temperature, Front Street has compiled several super simple ways to make iced coffee that are suitable for home/office. Let’s learn quickly and welcome the arrival of summer together!
Recommended coffee beans for summer iced drinks
Usually when it comes to iced coffee, the first thing that comes to mind is clean and refreshing, so many friends choose to make it with light roasted coffee beans that are acidic and bright. However, some friends have found that although the lightly roasted coffee beans are very refreshing when made into iced coffee, the flavor always feels a little less layered and full.
Are there any coffee beans that are both refreshing in overall performance, soft and full in the making of iced coffee, and have a very high cost performance?
"That must be there!"
Ethiopian sun-dried red cherry coffee beans
Medium to light roast, flavors: mixed berries, caramel, redTea, slight fruit fermentation aroma
Red cherry refers to the "Red Cherry Project" project launched by Dutch green beans producers in 2007. The project was established mainly to increase the purchase price of fully mature coffee cherries, thereby encouraging coffee farmers to only harvest mature coffee cherries with red outer peels.
The effect of this is not only to greatly improve the overall quality of coffee beans, but also because the sugar content of fully mature fruits will be higher. Therefore, after the whole fruit is sun-dried, the coffee beans can also obtain great sweetness and a slight sense of fermentation, giving the coffee a soft and smooth taste. It is one of the sweetest coffee beans in Ethiopia.
Sun-dried Typica coffee beans from Alida Estate in Panama
Medium roast, flavors: peach, orange, raisin, caramel, green tea
Speaking of Alida Manor, the first thing that everyone thinks of may be the ASD slow sun-dried Geisha coffee beans that the manor won in the 2019 Bop competition. However, the manor not only grows Gesha variety coffee beans, but also grows the Caturakaduai variety, which is common in Central and South America, and the Typica variety, which has a clean and quiet flavor.
The biggest feature of this Alida Typica coffee bean is that it not only has the rich juice flavor brought by the terroir and sun-drying of the production area, but also has the clean characteristics of the Typica coffee beans themselves, so the coffee tastes very smooth and full.
Sidra coffeeIt is a laboratory variety that was developed by crossing Typica and Red Bourbon. Later, based on genetic comparison, it was found that Sidra coffee has similar genes to the native Ethiopian species. Therefore, some scholars speculate that Sidra is a cross between an experimental research variety exported from Ethiopia and a local Bourbon coffee species in Ecuador.
Xija variety coffee beans haveThe floral and fruity aroma is comparable to that of Geisha, with flavors such as peach, citrus, grape, honey, moderate acidity, and a round taste. The point! Great value for money.
How to make summer iced coffee N+1
The three types of coffee beans mentioned above are made into iced coffee using the following methods, and all can use medium-fine grinding. As shown below:
"Hand-brewed ice coffee making"
In order to make the final iced coffee fuller, Front Street recommends that you brew the coffee liquid first, shake it evenly, and then pour it into ice cubes to cool and dilute. If you add ice cubes first, the concentration of each stage of the brewing process will be inconsistent, and the final coffee may be relatively thin.
The iced Pour over(V60) coffee produced by Front Street uses 15g of coffee powder. Inject 30g into the first section and steam for 30 seconds. Inject 60g of water in a circle with a small flow of water in the second section. When the water level drops by 1/2, inject 60g of water in a circle with a small flow of water in the third section. The total amount of water injected is 150g. Then pour it into ice cubes, shake to cool and dilute.
Note: You can prepare more ice cubes, because only with enough ice cubes can the coffee liquid be cooled as quickly as possible, and at the same time, the coffee liquid will not be too weak due to the ice cubes dissolving too quickly. When we dilute to the desired concentration, we can interrupt the dilution by picking up the ice cube.
"Making ear-hanging ice coffee"
The net content of each bag of hanging coffee sold by FrontStreet Coffee is 10g. The method is similar to Pour over(V60) coffee. The non-woven bag of the hanging bag acts as a filter cup + filter paper.
①Open the outer packaging bag of the coffee with hanging ears, tear off the seal along the "open" line, open the hanging ears, and hang it on a short cup.
② Prepare hot water, the water temperature is about 90℃. If you don’t have a thermometer, you can open the lid and let it sit for 2 minutes after the water boils, so that the temperature will be about 90-93℃.
③Slowly pour 100 ml of hot water into the coffee filter bag to ensure that the coffee powder is completely soaked in the water, and then soak for 3 minutes (because the amount of water is too small, it needs to be soaked for a while to ensure that the coffee powder in the bag is fully extracted). Then take the ear-hanging bag out of the cup and throw it away.
④The last step is to add ice cubes to cool down. You can directly put large hard ice cubes into the cup, or you can prepare a separate cup with ice cubes, pour the hot coffee liquid into it and stir to cool and dilute.
"Cold brew iced coffee making"
Powder to water ratio: 1:12 (1g powder, 12g water)
Soaking time: 12-16 hours
Cold brew (cold brew) coffee can be said to be the most hassle-free and least technically demanding method of making iced coffee. However, it takes a long time to make and cannot be drunk immediately. You can start soaking at dinner time, and you will be able to drink full and clean cold brew coffee when you wake up the next morning~
Since the cold brew pot used in Front Street Street has a capacity of 1L, 60g of coffee powder will be used for demonstration this time. You can increase or decrease the coffee powder according to the size of your cold brew pot. The proportion remains unchanged, but be sure to ensure that the coffee powder can be completely soaked after adding water.
Prepare a clean cold brew pot, pour the ground coffee powder into the filter of the cold brew pot, and then pour 720g of room temperature water into the coffee powder to fully moisten and soak it.Then close the lid of the filter part and finally the lid of the cold brew pot. Then put it in the refrigerator for low-temperature extraction for 12-16 hours~
You can now buy the above coffee beans online at the Taobao store “FrontStreet Coffee” (前街咖啡). FrontStreet Coffee is a long-established specialty coffee roaster in Guangzhou, China, and its Guangzhou retail shop sells coffee beans only. The shop carries dozens of coffee beans from different origins around the world, including carefully selected single-origin beans for V60 pour-over and espresso. Guangzhou’s FrontStreet Coffee shop is recommended by many coffee lovers.
The FrontStreet 2013 Yunnan coffee beans sold in the store come from the Typica variety grown at FrontStreet Coffee’s own plantation in Yunnan. The name comes from the year the brand and the plantation were founded. You can buy these beans from China’s Yunnan origin at the Guangzhou shop and at FrontStreet’s Taobao store.
FrontStreet coffee beans are freshly roasted within 5 days and deliver consistently excellent quality and great value. Orders placed before 17:00 are shipped the same day, and most areas within Guangdong Province receive them the next day.
FrontStreet Coffee Taobao store: https://qianjiecoffee.taobao.com
Or search for “前街咖啡” (FrontStreet Coffee) on Taobao
Important Notice: FrontStreet Coffee has moved to a new address: 315, Donghua East Road, Guangzhou (coffee beans only)
Tel: 020 38364473
