Four important factors of homemade iced coffee at home

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Ice drop coffee, also known as water drop coffee, came from the Netherlands in the 17th century, when sailors during the voyage to facilitate the preservation of coffee, sailors invented this method of extracting coffee with ice water to preserve coffee for a long time.

Ice drop coffee uses ice water, cold water or ice cubes to extract coffee. The whole extraction process takes about 5-16 hours, depending on the amount of coffee we extract.

Four elements of ice drop coffee making

1. Selection of coffee beans

Coffee beans used in making ice drop coffee generally have a separate formula, which makes it easier to extract warm and full-bodied taste, and ice drop coffee needs to be infiltrated and extracted with cold water for a long time. Therefore, Xiaole suggests that coffee beans with a stronger flavor can be selected, such as beans with a strong character such as Kenya and Yega, so that the extracted coffee will have a very strong personality.

2. Flattening coffee powder

Iced coffee must be powdered. Here, it should be noted that the ice drop coffee powder is not compacted, but first gently pat the powder to keep the structure of the coffee powder in the filter uniform, and then gently flatten it with a flat-bottomed powder hammer. If the powder is pressed too firmly, it will cause the whole pressed powder to be extracted unevenly. Keep in mind that the purpose of pressing powder is to flatten, not to firm.

3. The choice of coffee pot

After flattening the coffee powder, cover it with a piece of filter paper. Don't underestimate it, it will play a great role! When the water droplets touch the coffee powder, the water will not spread around, so the coffee powder in the whole bottle will not be completely infiltrated, resulting in insufficient extraction, which will be avoided by laying a layer of filter paper.

The long water droplets lag behind and the impact will be greater, so the coffee powder is soaked downward, which means that the coffee powder on the surface is more likely to be underextracted, while the round water droplets lag behind and have less impact. The soaking mode of coffee powder will spread around (as pictured above), which means that round water droplets will more easily make the extraction of the whole iced coffee more uniform. This also means that the dripping nozzle shape of the ice drip kettle is very important, and the mouth shape that can drip round water droplets is our preferred option.

Choose a curling kettle that uses ceramic aluminum sheets. The ceramic filter of the ice drop kettle can reserve enough pre-soaking and breathable space for coffee, and the extracted coffee flavor is more complete and clean.

4. The ratio of powder to water in coffee

We are used to the powder-to-water ratio at 1:12 or 1:16. The powdered water in this range is more appropriate than the flavor, and the coffee is neither too strong nor too weak. If you are used to ice cubes, it can be a little thicker to keep the coffee concentration after melting at an easy-to-taste level, depending on your taste.

Ice drop coffee DIY

Having said so much, how on earth should ice drop coffee be made? Next, Xiao Le will teach you how to get a delicious cup of iced coffee.

1. Material / Material

Coffee powder: 30g

Ice cubes: several

2. Production method / Make

① placed the coffee strainer on the sharing pot, put in the ground coffee powder, placed a filter cup on top, and filled it with ice.

② drips slowly into the coffee powder from the water melted by ice cubes and slowly seeps into the sharing pot.

③ waits for eight hours before pouring into his coffee cup and is ready to drink.

It is better to take action than to move your heart. Let's try it on your own.