What are the five elements of ice drop coffee?

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The principle of ice drop coffee is that the coffee itself is compatible with water and is extracted bit by bit by melting ice cubes. The whole process takes several hours. The coffee extracted has different flavor according to the roasting degree, water temperature, droplet speed, grinding thickness and other factors.

1. Coffee beans that only belong to ice drops for ice drop coffee with rich taste

The coffee beans used in making ice drop coffee usually have a separate formula to make it easier to extract warm and full-bodied taste, while many friends, including our shop, like to use better boutique coffee beans to extract ice drop coffee. in this way, you can get more individual flavor and flavor with personal preference. However, because ice drop coffee is infiltrated and extracted with cold water for a long time, I suggest that coffee beans with a stronger flavor can be selected for ice drop coffee beans, such as Kenya and Yega beans with strong personality. in this way, the coffee extracted from the seed will have a very strong personality.

2. Reasons for flattening coffee powder

Ice drop coffee must be powdered, many people do not understand why ice drop coffee should also be pressed powder. Well, imagine the road when it rains. Rain Water on the flat road will spread around, and every inch of land will be soaked, but if it is on the uneven road, Rain Water will flow down the high place, and some places will form puddles, some places will not infiltrate. The ground coffee powder particles and particles have different sizes of space, the current is out of date, some coffee powder will be washed away, some have not been soaked. So pressing powder has become the most indispensable part of ice drop coffee to ensure the taste.

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.

Keep in mind that the purpose of pressing powder is to flatten, not to firm.

3. The reason why we insist on ceramic filter

We insist on using ceramic filters. In the past, the filter paper can only be used once, and sometimes it is easy to be damaged and the loss is large, while using the filter cloth, the fiber on the filter cloth will have the oil smell of coffee after a long time. The reason why we CHAI chose to use bi.du.haev curling kettle is to find that its ceramic filter is as thick as 5mm, leaving enough pre-impregnated air space for coffee, and the extracted coffee flavor is more complete and clean. That's why we chose such an expensive curling kettle as the standard, not just because of its appearance.

4. Where the water droplets fall

After flattening the coffee powder, we suggest that you cover it with a piece of filter paper. Don't underestimate it, it will play a great role! 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.

We have compared the water droplets formed by different curling kettles and studied the ways in which coffee powder is absorbed by water droplets of different shapes. We found that the long water droplets lag behind and have a greater impact, 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 shown in the figure below), which means that round water droplets will more easily make the extraction of the whole ice drop 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.

5. The powder of coffee is better than for a more appropriate level.

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