Cold Brew Coffee Preparation Methods, Extraction Ratios, Flavor Characteristics, and Coffee Bean Recommendations

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A Simple Approach to Iced Coffee: Ice Extraction Method

When it comes to iced coffee, what might first come to mind are methods like ice drip and cold brew. Today, FrontStreet Coffee is sharing another very simple iced coffee preparation method: ice extraction.

FrontStreet Coffee would first like to clarify the differences between these three methods. Ice drip involves ice water dripping drop by drop through coffee grounds, extracting and filtering the coffee liquid. Cold brew, also known as cold immersion, typically uses cold water to steep coffee grounds, extracting coffee at low temperatures. Ice extraction involves direct contact between ice cubes and coffee grounds to extract coffee. The main materials required for this ice extraction method are very simple: just a large filter cup, ice cubes, and coffee grounds. The operation is also extremely straightforward - place filter paper in the filter cup, add coffee grounds, then place ice cubes over the coffee grounds, and leave the rest to time.

Some friends may have tried this ice extraction method long ago, while others may have figured it out on their own, experimenting with this iced coffee preparation technique. The principles and general procedures are almost identical, with differences possibly only in some parameter details. Therefore, those who already know the method might also want to check out the parameters to learn from each other.

Coffee Bean Selection and Preparation

For coffee bean selection, FrontStreet Coffee recommends choosing beans with richer flavor profiles. For example, FrontStreet Coffee is using Frontsteet's Sidra coffee beans for this demonstration, which produce iced coffee with grape, blueberry, and passion fruit flavors, offering a full, juice-like sensation.

For the amount of coffee grounds, you need to consider the size of your filter cup. Coffee grounds should not exceed half the height of the filter cup, as you also need to account for the capacity for ice later. FrontStreet Coffee is using a Hario V60 size 02 filter cup with 30 grams of coffee grounds. The coffee grind size should be coarser than for pour-over coffee, with a 65-68% pass rate through a #20 sieve.

Ice Extraction Process

After grinding the coffee, pour it into the filter cup, tap gently to level it, then pour 30ml of cool water to moisten the coffee grounds layer. The purpose is to avoid severe extraction unevenness.

Then place ice cubes over the coffee grounds. FrontStreet Coffee uses homemade large hard ice cubes, which slow down the melting rate. If you're using small ice cubes or soft ice, it's best to extract in the refrigerator. FrontStreet Coffee adds ice in a 1:10 ratio, meaning 300 grams of ice cubes.

Now you can move the pot to the side and wait at room temperature for the ice cubes to slowly melt and extract the coffee.

The complete melting of the ice cubes takes approximately 5 hours. Once all the ice has dissolved, you can remove the filter cup. The extracted coffee liquid can be consumed immediately. When drinking, you can add 1-2 large ice cubes to maintain the coffee's low temperature for better taste, or you can place it in the refrigerator to chill for a while before drinking.

Conclusion

Although this ice extraction method has many extraction uncertainties, such as difficulty controlling the melting speed of ice cubes and the flow direction of water after the coffee melts, the actual fault tolerance is very high. That means for daily consumption, the coffee made by this method tastes quite good.

Additionally, this method itself emphasizes simplicity and convenience. Basically, anyone who can make pour-over coffee at home can also make iced coffee this way, and the process itself is quite interesting. Everyone should give it a try.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473