Regarding the making of iced pour-over, Front Street has shared many different brewing methods. However, for beginners, it is still somewhat difficult to master most of these methods.This is because most iced pour-over methods require ice cubes to achieve rapid cooling, and we need to reduce the water volume to make a high-concentration coffee to offset the dilution caused by melting ice. Therefore, this places stricter demands on parameter and flow control, and naturally makes it more challenging for beginners to brew a good pot of iced pour-over.No! Worries! Today, Front Street is going to share a brewing method that does not require strict parameter control or strict flow control and can still brew a delicious iced pour-over. It is very, very simple!How simple is it? It is so simple that the water temperature and the grind size of the coffee grounds can almost be ignored. We directly use the finest grind and boiling hot water for brewing, and there is no need to control the water flow. This way, you can easily brew a delicious pot of iced pour-over. The only difference from regular brewing is that during the brewing process we need to add one action - stirring.That's right! The brewing method Front Street is going to share today is the stirring methodAmismost favored by baristas in Taiwan, China. I believe friends who have followed Front Street for a long time are already very familiar with it!The so-called stirring method is a brewing method in which manual stirring is added during the brewing process. When brewing coffee, we need to control the kettle to continuously circle around, so that the poured water flow can stir up the coffee grounds and increase the dissolution speed of flavor substances. Compared with water-column agitation, the potential energy brought by manual stirring is stronger and can dissolve the flavor substances in the coffee more quickly, so the coffee's taste can be fuller. It is very suitable for friends who usually cannot brew out the flavor in iced pour-over.Many friends may think when seeing this: the finest coffee grounds, the highest water temperature, plus stronger stirring - won't such an extreme combination easily over-extract the coffee?Indeed! This set of "combined punches" looks like it would easily over-extract the coffee, but in reality it is still not that easy. Because iced pour-over uses less water, under normal-pressure extraction the coffee is inherently less likely to over-extract, and the extraction time and pouring method of the stirring method are relatively gentler than regular brewing, so we do not need to worry about over-extraction.Alright, without further ado, next Front Street will share how to use the stirring method to brew a delicious and rich iced pour-over coffee!Because Front Street wants to drink a cup of iced coffee that is sweet and sour and full of juice-like character, the coffee beans used this time are Front Street Kenya · Little Tomato from the Front Street bean list. This is a medium-light roasted coffee bean with a very richKenyan flavor~The extraction parameters are as follows:Coffee-to-water ratio: 1:10Grind size: Ek43 setting 0 / the finest grind setting on the grinderBrewing water temperature: 100°CBrewing method: stirring methodWhen using the stirring method, remember to prepare a handy stirring tool. Things commonly available at home like chopsticks, spoons, and the like are all fine. Once we are ready, we can start brewing!First, we pour in water amounting to three times the weight of the coffee grounds(45ml)for blooming, and the blooming time is 30 seconds. The reason we use three times the weight of the coffee grounds this time is that during the blooming process we need to stir, so that the hot water can come into fuller contact with the coffee grounds and thereby allow more complete degassing. Stir until the coffee grounds and water are completely in contact(stir back and forth). After stirring is finished, we wait for the blooming time to end before starting to pour the next round of hot water.After the blooming ends, we directly pour in all the remaining hot water in one go(105ml), then at the moment the pouring is finished, take out the stirring tool and begin stirring for 20 seconds. After stirring ends, simply wait for the coffee liquid in the dripper to finish dripping, then we can remove the dripper and end extraction~The total time is 1 minute 45 seconds, and as Front Street said, the Kenyan iced pour-over brewed this way has a very high sweetness when drunk, and its aroma is also much richer. You can clearly taste the flavor expressions of smoked plum, little tomato, and caramel. The mouthfeel is thick, just like drinking a cup of sweet-and-sour tomato juice.But note that this brewing method is more suitable for light-roasted coffee. If the coffee being brewed is roasted darker, then it is best to appropriately lower the water temperature or coarsen the grind, otherwise it is prone to the risk of over-extraction. The above content is compiled by CoffeeHunters, a coffee news website.
