How to make ice drop coffee black coffee powder ratio grinding degree single product coffee bean recommendation at home

Ice drop coffee, with a touch of fermented aroma, the taste will also tend to be thick, not as rich as hand-brewed coffee. As the ice drop coffee is extracted for a long time, and then distributed to the refrigerator to ferment, friends who need to order ice drop coffee in the front street need to book in advance.

Some people say that the ice drop coffee drunk in the cafe tastes better. Is it because you made it badly, or is it for some reason? Is there a clear and definite standard? Qianjie believes that there are no certain standards for making iced coffee, and everyone has their own production methods and standards, only that there may be some details to pay attention to in the process of making coffee.

What is ice drop coffee?

Ice drop coffee originated in Europe, because the coffee distiller was invented by the Dutch, some people call it Dutch Coffee, espresso or water drop coffee. Ice drop coffee was already drunk by the Dutch people as early as the 17th century. With the development of Dutch colonialism, this kind of coffee was brought to South Korea and Japan, and became popular. So there is also a name called Dutch coffee.

Ice drop coffee is mainly extracted bit by bit by condensation natural osmotic water pressure for about 8 hours through the compatibility of coffee itself with water. it is a kind of coffee that takes time to brew. The taste of coffee brewed by different water temperature will be different, and the astringent substance of coffee is not easy to be dissolved at low temperature. Use ice water to extract for a long time, after extraction, put into the refrigerator for fermentation, slightly fermented ice drop coffee, with a touch of fermented aroma, the taste will also tend to be thick. Qianjie thought: you can put the coffee in the refrigerator at night, drink it the next morning, and instantly wake up! That kind of feeling is not very good!

Because ice drop coffee has not been heated and extracted for a long time, many flavor molecules have been extracted, but they have not been well released. So, when the ice drop coffee is extracted, put it in a sealed bottle and put it in the refrigerator for 12-24 hours, causing the pressure of carbon dioxide in the bottle to release the flavor molecules, which is why the longer the ice drop coffee is kept in the refrigerator, the stronger it will drink. Extract coffee with ice water to reduce the sour taste of coffee, with the taste of red wine fermentation, soft and mellow taste, even sour and bitter, better return to sweet, no stomach damage, low caffeine, can extract the rich taste and complete aroma of coffee beans.

In the process of making ice drop coffee, tannic acid almost does not decompose in low temperature ice water. Although caffeine decomposes a little in ice water, it is about 90% less than hot water extraction, while other major ingredients of coffee are the same. It is precisely because there is no astringency in the ice drop coffee, although there is a bitter taste, it is very pure in taste.

The front street shares some details of making ice drop coffee in front street, such as the selection of ice drop coffee beans, grinding thickness, powder-water ratio, water drop flow rate, storage quality, and so on. The ice drop tower on the front street consists of six parts: upper pot, lower pot, regulating valve, coffee filter cup, serpentine tube and all-wood bracket.

1. Coffee beans

The cold extraction of coffee beans and ice droplets are coffee brewing methods of low temperature extraction, and the contact temperature between water and coffee powder will be controlled between 0-7 ℃. The advantage of low temperature extraction is that the use of low temperature extraction efficiency can reduce the release of macromolecular bitter substances, so the ice drop coffee we drink will be refreshing and rich in sour and sweet flavor. Coffee beans are the most important factor, and different coffee beans drip out different coffee flavors. So choosing the right coffee beans is the top priority in making iced coffee. Generally make ice drop coffee choose shallow roasted coffee beans in the majority, the sweet and sour feeling of fruit in the cold temperature can make people feel more comfortable. And some coffee beans with obvious flavor and special flavor are also very suitable for making ice drop coffee. Examples include sherry coffee beans in Honduras, boulder blueberries in Costa Rica, musicians series, Rose Valley in Colombia, Flower Moon Night, and so on.

Qianjie recommends that coffee beans with ice droplets should be roasted for about 20 days, as freshly roasted coffee beans emit a lot of carbon dioxide. When ice water drips into the ground coffee powder, the gas is constantly released, and the powder layer is easy to expand and bulge, resulting in a channel effect, resulting in uneven extraction, and the taste of coffee will be greatly reduced.

2. Pre-wetting

The use of ice water "pre-immersion" is actually similar to the foggy steaming process in hand flushing, which can improve the consistency of the extraction effect and the finished product. in the case of ice droplet low temperature and filtered extraction, direct ice droplets may cause uneven wetting of the powder layer. part of the coffee powder is over-extracted while the other part of the coffee powder is not involved in the extraction. Pre-wetting in advance can also save time in production.

3. Spread a round filter paper on the powder trough

We will cover the coffee powder with a piece of filter paper after flattening the coffee powder, which can increase the contact area between the water droplets and the coffee powder and ensure the uniformity of extraction. When the water droplets fall and touch the coffee powder, a small pit will slowly drip out from the surface of the coffee powder, and the water will flow down the pit instead of spreading around, so the coffee powder in the whole bottle will not be completely infiltrated, resulting in insufficient extraction, which can be avoided by laying a layer of filter paper.

4. Roughness and fineness of grinding

Coffee powder grinding coarseness should pay attention to two points, the resistance formed by the coarse powder layer is small, water is easier to fall into the next pot, cold water in the case of low extraction efficiency, it will cause coffee light, taste is not enough. Even if it is too thin, it is easy to block the stagnant water when the resistance is large, and the bitter taste will come out after soaking for a long time. Therefore, Qianjie recommends that the grindability of ice drop coffee should be 80-85% through 20 standard sieve, 85% if you want to be strong, and 80% if you want to be more refreshing.

This time Qianjie is made of refreshing Asaria beans of Kenya, and the extraction rate is low at low temperature, so Qianjie baristas recommend a finer grinding than hand pulling. here, the standard sieve pass rate is 85%, and the store ek43s bean grinder is 9.5 degrees.

5. The importance of leveling coffee powder

Ice drop coffee must be powdered, many people do not understand why ice drop coffee should also be pressed powder. 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 use a flat-bottomed powder hammer to flatten it gently. Here, remember to press the powder gently, not as hard as extraction and concentration. If you press the powder too firmly, because the ice drop coffee does not have the pressure to extract like the coffee machine, it is easy to cause stagnant water in the powder layer and cannot filter the coffee liquid. And the ice drop filter paper or filter is usually at the bottom, unlike the coffee cup, which has a breathable convex groove, so when the coffee powder is soaked in water, the exhaust effect will also be affected, which will cause the whole pressed powder to be extracted unevenly.

6. Control the speed of water droplets and the ratio of powder to liquid.

This is a bit similar to the water injection rate of hand-brewed coffee. Some people like to use one drop per second, and some people like to use one drop per second. A direct result is that the dripping time is different, the slower the drip, the longer it takes, and the faster the drip, the shorter it takes. Qianjie usually uses 7 drops every 10 seconds to extract, and everyone can adjust the flow rate according to their own preferences. The powder ratio is 1:10, because the ice drop coffee from Qianjie will be diluted with ice, so it will use a higher concentration, if it is made at home, it can be extracted with 1:12-1:14.

In the front street, the ice droplets are ground with 60g coffee beans into powder, put a round filter paper in the powder cup, pour the coffee powder, and finally spread a piece of filter paper on the surface and then wet the coffee powder with water, which can save the time of dripping filtration. at the same time avoid uneven extraction. Fill the upper pot with a mixture of ice and water, that is, ice and water at 1:1, for a total of 600g coffee extract.

7. Drink after cold storage

Some people say that hand-brewed coffee can be drunk right away, and it takes a certain amount of time to finish it. If it takes too long, it will become more exciting and bad. What about iced coffee? The freshly made iced coffee can be drunk immediately, but Qianjie recommends that the coffee be chilled in the refrigerator for 12 hours before drinking. Only in this way can the flavor of ice drop coffee be brought into full play. In the process of pouring into the glass bottle, the coffee liquid with different concentrations can be mixed, while choosing a container with good sealing performance can ensure that it will not be contaminated by the outside world. the surface of the refrigerator looks clean, but in fact there are many microbes that are imperceptible to the naked eye. Put in the refrigerator for 12 hours of low-temperature fermentation, will give the ice drop coffee aroma of fermentation, and the original flavor has become rich. Fermentation is very common in daily life, and uncontrolled fermentation will lead to food spoilage. The process can be effectively slowed down in a low-temperature environment, and Qianjie has also been proven that most of the ice-drop coffee made from coffee beans has the best flavor after being chilled for 12 hours.

Just as the ice drop coffee made in the proportion of 1:10 in Qianjie is very rich, Qianjie will add 40g/200ml ice when it is needed to dilute and keep the effect cold.

What's the taste of the iced coffee on the front street?

In the Qianjie Cafe, in order to make each ice drop coffee flavor more prominent and balanced, baristas usually use two types of coffee to make ice drops together, in order to make this coffee more highlight the characteristics of a certain flavor, one bean provides aroma, one bean provides flavor.

20 g [Qianjie Coffee Honduras Litchi Orchid] + 40 [Red Mark of Qianjie Coffee Rose Xia Village]

Barrel-treated litchi orchid with sun-treated rose village red mark, light brandy aroma, plum-like acidity with sweet maple syrup.

Brandy barrel-treated litchi orchid has rich brandy aromas, chocolate and honey finish.

Sun rose summer village red label, plum, citrus fruit acidity, with the sweetness of maple syrup and creamy taste. When made into ice droplets, you will feel the light aroma of brandy, and the rich fruit acid leads to the sweetness and creamy smooth taste of honey.

Suggestions for making coffee in front of the street:

No matter what kind of coffee is brewed, the freshness of coffee beans is very important. Qianjie has always believed that the freshness of coffee beans has a great relationship with the flavor of coffee, so the coffee beans shipped in Qianjie coffee are roasted within 5 days. The purpose of Qianjie roasting is "freshly roasted coffee", so that every guest who places an order is the freshest coffee when he receives it. The bean cultivation period of coffee is about 4-7 days, so when the guest gets it, it is the time when the flavor is the best.

For those who need to be ground, Qianjie warmly reminds you that if the coffee beans are ground in advance, there is no need to raise the beans, because in the process of transportation, the pressure caused by carbon dioxide in the package can also make the coffee flavor round. so you can drink a cup of coffee as soon as you receive the coffee powder. But the coffee powder needs to be brewed in time, because the coffee powder oxidizes more quickly after contact with the air, that is to say, the flavor of the coffee will dissipate more quickly, and the flavor of the coffee is not so good. Therefore, Qianjie suggests buying whole beans, grinding and flushing now, so that we can better taste the flavor of coffee.

Brewing coffee is also a knowledge. Qianjie believes that as long as you practice more, you can make delicious ice-drop coffee at home.

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