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Among the many countries in the world, if you want to say that there is a craftsman-like dedication to coffee, it is Japan. Front Street knows that Japan has always been a country with a long history and culture of coffee. They especially love coffee with a mellow taste and strong flavor, and it is mostly used for medium-dark roasting. Blue Mountain and Mandheling coffee are Japan’s favorite coffee! Of course, iced coffee is indispensable in the hot summer in Japan. Today, Front Street will teach you how to make a refreshing and delicious cup of iced coffee!
The method of making Japanese iced coffee is very simple. First put ice cubes in the coffee cup, and then brew the coffee with hot water in the ordinary way.
1. Advantages of Japanese iced coffee? Quick to make
Japanese iced coffee is made very quickly, so if you suddenly want to drink iced coffee, you don’t have to wait all night or even all day. When made accurately, Japanese iced coffee has an extremely rich and bright taste. We tried making a washed Yelga Scheffe, and it tasted better than any cold brew coffee of the same type. The Japanese iced coffee produced using this method has a rich flavor and the production time is exactly the same as ordinary coffee. Isn’t it amazing?
The preparation of Japanese iced coffee is similar to the usual hand brewing, except that the amount of water used for hot hand brewing is reduced to half and ice cubes are used instead.
Production process:
1. Coffee beans
You can choose to use medium-light roasted beans with a fresh flavor. It is recommended to use beans with sour fruit flavors such as Front Street washed Yirgacheffe, Front Street Oiran, Front Street Kenyan cherry tomatoes, Front Street Butterfly, Front Street Strawberry Candy, 15g powder, 100g ice cubes (enough ice cubes will make it cool), wash and drain the filter paper in advance, and hand brewing with ice does not require a warm cup or kettle.
2. Temperature and grinding degree
2. Regarding the choice of temperature and grinding, the editor chose 91°C, which is 1°C higher than recommended for normal hand brewing. Normally grind it into fine granulated sugar (Little Fuji 3.5 scale), while for ice hand brewing, it is slightly finer by half a grid - Little Fuji 3 scale.
This is why it is recommended to choose beans that you are familiar with. Due to the ratio of powder to water (1:10), the extraction rate of ice hand brewing will be lower (but not much) than that of normal hand brewing. At this time, water temperature and grinding degree should be used to compensate for the extraction rate.
That is, increasing the water temperature + finer grinding = increasing extraction rate.
3. Brewing technique
The amount of steaming water is 40 grams and the steaming time is 30 seconds.
At this stage, you can also add operations such as "stirring" and "extending steaming time" to allow the coffee powder to absorb water more fully and vent the air smoothly; fill the coffee pot vertically with a small flow of water, at an appropriate height, and slowly circle it to 160g, then stop filling it.
4. Water injection in sections
The first section is 60 grams of water and the second section is 40 grams of water. Use a relatively thin but high injection water column, stir and impact vigorously to make the coffee powder fully tumbling, but be careful not to make the liquid level too high and not rush to the edge of the filter paper.
5. Wait
Because the grinding is too fine, the water filtering will be a little slower, but it doesn't matter. This powder-to-water ratio will not easily over-extract foreign flavors, so you can rest assured. Because at the beginning, the small-molecule fruity, sour, floral and other flavors are extracted first, and then the slightly bitter taste is gradually extracted. With the method of extracting the first and middle stages of the process, such as ice hand brewing, as long as the brewing is not directed at one point continuously, the overall flavor will still remain relatively fresh and bright.
6. Complete
The entire extraction time is about 2 and a half minutes (close to the normal extraction time of 20 grams of powder). Wait until all the coffee liquid has flowed out and shake evenly. At this time, most of the ice cubes have just dissolved. The remaining ice cubes can be used for cooling and slowly diluting. After drinking, the ice cubes will completely dissolve and the taste will become lighter. It is recommended to drink before the ice cubes are completely dissolved.
There are several key points in making Japanese-style ice cream:
①. The ratio of ice to water is about 1:1. It doesn’t have to be 1:1, but it can’t be too much (depend on the room temperature and adjust slightly), otherwise either the iced coffee will not be cool enough (less ice) or the coffee will be too weak (more ice, less water, and insufficient extraction).
②. Problem with extraction rate of hand brewing. Sometimes you may not be able to make a satisfactory ice hand brew in one go. At this time, you need to review whether your brew is too weak (the extraction rate is low) or has foreign flavors (the extraction rate is high). Generally speaking, while ensuring uniform extraction, increasing the water temperature, finer grinding, increasing stirring, and extending the extraction time can increase the extraction rate; vice versa: lowering the water temperature, coarsening the grinding, reducing stirring, and shortening the extraction time can reduce the extraction rate.
③. Don’t expect too much about the explosive flavor of Pour over(V60) ice. Sometimes it is not the extraction rate and the success or failure of brewing, but the human sense of smell, taste, and touch. They will become dull at low temperatures. In addition, aroma molecules will also be slow to react at low temperatures and will not easily diffuse and be captured by people. Therefore, ice hand punch can satisfy cravings, refresh your mind, and extend your life! But it may not surprise you!
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
