After the typhoon, the temperature didn't drop but rose instead, and the pervasive water vapor made the surroundings feel muggy. Thanks to this, the iced coffee at Front Street Coffee once again became "extremely popular." Iced pour-over coffee, in particular, is almost a "must-order hit" at every table because of the wider variety of coffee beans available.Interestingly, some customers, after tasting the iced pour-over produced by Front Street Coffee, always ask about the related preparation methods and parameters. This is because the coffee they make themselves is not only less rich but also has less pronounced flavors.Although Front Street Coffee has shared many iced brewing methods so far, looking back, it seems there hasn't been a detailed introduction to the conventional iced pour-over preparation. So today, Front Street Coffee will share with everyone how to easily brew a delicious pot of iced pour-over coffee!First, we need to know that...Front Street Coffee often says that iced pour-over is a brewing method derived from the framework of hot pour-over. In hot pour-over, we brew a delicious pot of hot coffee by coordinating parameters such as grind size, water temperature, ratio, time, as well as the pouring technique and equipment used. Iced pour-over, on the other hand, adds ice cubes on the basis of hot pour-over to achieve the effect of rapidly cooling the coffee.But adding ice cubes leads to another problem: if no adjustments are made, the coffee's concentration will be diluted by the melting ice, the flavor will become bland, and the mouthfeel will be as thin as water.If we want to eliminate the negative effects of melting ice, the simplest way is to increase the coffee's concentration. And the best way to increase concentration is to reduce the amount of water poured! With all other parameters kept the same, appropriately reducing the water amount will result in a higher concentration in the brewed coffee. Therefore, iced pour-over often uses less water than hot pour-over!But many friends start making iced pour-over after only noticing the change in water amount, so the results are very unsatisfactory. After all, a delicious cup of coffee requires not only a suitable concentration but also a sufficient extraction yield.To put it simply, extraction yield is the proportion of dissolved substances from the coffee relative to its own mass. The extraction yield determines whether a cup of coffee tastes sour, balanced, or bitter. When the coffee's substances are under-dissolved and extraction is insufficient, the brewed coffee will most likely have a sharp acidic character; if too many substances are dissolved and extraction is excessive, the coffee will most likely have negative characteristics such as bitterness, astringency, and muddiness.So, if we want to brew a delicious cup of coffee, besides controlling the concentration, we also need to control its extraction yield. Only by ensuring the coffee has a suitable extraction yield will the flavor not exhibit negative characteristics that we find unacceptable. To achieve this, as Front Street Coffee mentioned earlier, we need to coordinate various parameters and pouring techniques.Grind size and pouring technique are the two adjustments Front Street Coffee makes when brewing iced coffee, besides the water amount. Through these two adjustments, the coffee's extraction yield can be effectively increased.The reason is that a finer grind gives the coffee more surface area exposed to water, while changing the pouring technique aims to extend the extraction time, allowing a small amount of hot water to dissolve more substances in a short time.Alright, without further ado, next Front Street Coffee will share how to easily brew a delicious pot of iced pour-over through three adjustments.It's worth mentioning that this direct ice-cooling pour-over method shared by Front Street Coffee is not suitable for all coffee beans. Some coffee beans with delicate, refreshing flavors find it hard to showcase their strengths when made this way, so Front Street Coffee recommends choosing coffee beans with more prominent flavors when using this iced brewing method.For example, on Front Street Coffee's bean list, there are Front Street Coffee Divider Estate·Sidra, Ethiopia·Floral Queen, Indonesia·Golden Mandheling, Costa Rica·Strawberry Candy... For this sharing, Front Street Coffee will use Front Street Coffee Divider Estate·Sidra for demonstration. The iced coffee brewed with it will have a very full grape juice sensation. The parameters are as follows:Coffee-to-water ratio: 1:10(Hot brew is 1:15)Grind level: Ek43 setting 9, 80% pass rate through No. 20 sieve, fine sugar grind(Hot brew is setting 9.5, 75% pass rate)When everything is ready, we can start brewing! First, pour 30ml of hot water for a 30-second bloom. This is to release the carbon dioxide inside the coffee beans so that the subsequently poured hot water can better dissolve the flavor substances.After the bloom, divide the remaining hot water evenly into three pours or a single continuous pour. Use a smaller stream of water to pour slowly in small circles! After completing each pour, it's best to wait until all the liquid in the dripper has drained before pouring the next round of hot water. This effectively extends the extraction time.Finally, just wait for the coffee to finish dripping, then we can remove the dripper and end the extraction~The total time was 2 minutes, consistent with the extraction time for hot brew. After shaking it evenly, we can start tasting the coffee. And the coffee's flavor is just as Front Street Coffee described—you can experience a very full grape juice sensation when drinking it! The flavor profile includes grape, passion fruit, apricot, and a hint of floral aroma. The mouthfeel is icy and refreshing, the aroma is abundant, and drinking it is very pleasant~The above are the brewing parameters used for medium-light roasted coffee beans. When brewing dark roasted coffee beans, the brewing method is the same, but the grind and water temperature values will decrease slightly, as follows: coffee dose 15g, coffee-to-water ratio 1:10(Hot brew is 1:15), ice used 75g, grind level: Ek43 setting 10, 80% pass rate through No. 20 sieve, fine sugar grind(Hot brew is setting 9.5, 75% pass rate), water temperature: 90°C, dripper used: Kono.That's all for this issue! Overall, you can see it's actually quite simple~ If you have any other questions, feel free to leave a comment in the Front Street Coffee backend comment section, and Front Street Coffee will look into it then~
The above content is compiled by CoffeeHunters, a coffee news website.
