深烘咖啡豆适合做手冲吗？深烘冰手冲咖啡的水温是多少？冲出来的咖啡苦是什么原因？怎么冲好深烘咖啡？深烘咖啡和浅烘咖啡有什么区别？

According to today's meteorological report, the high temperatures in Guangdong will continue until around November. This means that for the next two months, we'll still need our cooling companion - iced coffee!

Some friends, like FrontStreet Coffee, after drinking too much sweet and sour light roast iced coffee, sometimes want to switch to the rich, mellow, and aromatic deep roast iced coffee for a change of taste. So they pick up deep roast coffee beans to prepare iced coffee. However, they discover that although using the same brewing approach as light roast coffee, the resulting deep roast iced coffee lacks flavor and has a watery texture, with the experience being significantly inferior to hot brewing. Some friends then come to FrontStreet Coffee stores to discuss the specific reasons.

FrontStreet Coffee is not surprised by these results. When making iced pour-over, we need ice cubes to cool down quickly. To counteract the dilution caused by melting ice, we reduce the water amount during brewing to increase coffee concentration. However, reducing water leads to fewer dissolved coffee compounds, as this parameter affects not just concentration but also extraction efficiency. Therefore, besides reducing water, we adjust other parameters to compensate for the impact of reduced water volume. This is the general approach for converting hot brew to iced brew.

However, due to the significant reduction in water volume, many people can only dissolve smaller molecules with faster dissolution rates - the sweet and sour substances - while the larger molecules with slower dissolution rates account for a much smaller proportion in the coffee. This is acceptable for light roast coffee, which focuses on sweet and sour flavors, as these substances dissolve abundantly in the early and middle stages. But for deep roast coffee, the experience is significantly diminished. Because the soul characteristics of deep roast coffee - body, aftertaste, etc. - need those slower-dissolving substances to provide support. Because of this, many people find their iced coffee tastes watery and weak in flavor. So, is there a way to make deep roast iced coffee taste better?

Of course there is! Since this is caused by insufficient dissolved compounds, we just need to further improve the coffee extraction efficiency! However, the difference between deep roast and light roast coffee is that deep roast has a looser structure and extracts more easily. So if our water temperature, grind size, or other parameters are too extreme, it's easy to extract too many bitter compounds, resulting in obvious bitterness in the coffee. Therefore, compared to water temperature or grind size, FrontStreet Coffee recommends changing the adjustment target to: pouring technique!

This is also an issue many people overlook. They adjust the grind finer to compensate for extraction efficiency due to reduced brewing water, but they ignore the impact of reduced water volume on extraction time. Due to the reduced water volume, with the same brewing method, extraction time will be shortened to some extent. Take FrontStreet Coffee as an example: when using 15g coffee beans for hot brew, we inject 225ml of hot water using a three-stage pouring method, taking about 2 minutes. For iced brew, we inject 150ml of water, and if using the same three-stage method, the time would be about 1 minute and 30 seconds.

Reduced time not only decreases extraction efficiency but also prevents proper dissolution of larger molecules with slower dissolution rates. Therefore, we need to control extraction time during brewing. FrontStreet Coffee's approach is to use a smaller water flow, but many beginners may not control water flow well, so FrontStreet Coffee recommends beginners use the method of splitting hot water into multiple stages! FrontStreet Coffee has shared before that multi-stage pouring can increase extraction time - the more stages, the relatively longer the extraction time. Four, five, or six stages are all fine, depending on the actual flow rate. Next, FrontStreet Coffee will demonstrate through actual brewing how to do this specifically!

Brewing Demo

The flavor of coffee comes from the ingredients themselves. If we want to brew a delicious pot of coffee, we first need to select coffee beans with excellent flavor. Here, FrontStreet Coffee has chosen FrontStreet Coffee's Sumatra Gold Mandheling from our bean menu. It's the darkest roasted coffee bean sold on FrontStreet Coffee's online stores, with advantages of large, full, and uniform beans. The ground particle size is more consistent, and the flavor is excellent, resulting in coffee with more outstanding taste.

After selecting the coffee beans, the next step is determining extraction parameters! FrontStreet Coffee's iced brew parameters are adjusted based on hot brew as mentioned earlier: reduce water, adjust grind finer, and use small water flow to control extraction time. If you're a beginner who can't control pouring well, you can use more stages to reduce difficulty. Also, you can appropriately increase the coffee dose and brewing water to increase fault tolerance. It's best to pair with slower-dripping filter cones like Kono or cake filters. Specific parameters are as follows:

• Coffee dose: 20g
• Grind size: 80% pass-through rate on #20 sieve, 10 grind setting on Ek43, fine sugar granules
• Coffee-water-ice ratio: 1:10:6 (20g coffee, 200ml hot water, 120g ice)
• Water temperature: 86-89°C
• Filter cone: Kono
• Brewing method: Five-stage water distribution: 40ml + 40ml + 40ml + 40ml + 40ml

First is the bloom - we use 40ml of hot water to bloom for 30 seconds. Pour in circular motions from inside out to ensure all coffee grounds are wetted.

After the bloom, the remaining four stages of pouring are identical. Use small water flow to slowly pour in circles, injecting 40ml each time. Wait for the hot water to fully penetrate before pouring the next stage, until all target water volume is injected. When the final stage's hot water has finished flowing through, we can remove the filter cone and end extraction.

Total time: 2 minutes and 10 seconds! But it's still not ready to drink because we need to shake the server to make the coffee's concentration and temperature uniform.

Shake until we feel the coffee is sufficiently cold, then pour into a cup and enjoy the delicious coffee.

Believe me, you can see from the color of this coffee that its flavor should be quite rich. And indeed it is - the coffee is rich without being bitter! Moreover, the low temperature even makes the coffee's sweetness more prominent than in hot brew. Besides having roasted aromas of chocolate, nuts, and spices typical of dark roast, FrontStreet Coffee also detected caramel sweetness and pine fragrance in the aftertaste. The texture is very substantial and excellent!!

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Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473