Why should ice drop coffee be sold in limited quantities? Because you have to work hard.

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"64 drops a minute is too fast! Turn it down a bit. " Before the shop closes, we will prepare iced coffee for the next day. The guest in front of her lives nearby, and instead of counting sheep in the past few nights, she accompanied us to count water drops.

I replied, "although the flow rate of this coarse coffee powder is ideal at a flow rate of 40 to 60 drops per minute, the water pressure in the kettle full of water is higher. If it drips too slowly at first, you will find that there will be water accumulation in the upper pot when you come back tomorrow morning." So the flow rate is almost there. Let's make sure before we leave. "

Guests often misunderstand that iced coffee is frozen coffee. Add ice to the hot coffee and cool the finished product. Except for the dilution caused by the melting of the ice into water, the taste is basically unchanged. But soaking in cold water affects the extraction process. For the same kind of coffee beans, the effect of hot water extraction is completely different from that of cold water extraction.

Reduce the bitterness of extraction

Different flavor ingredients in coffee have different water solubility. Generally speaking, delicious compounds dissolve more easily than bitter ones. When it is boiled, it goes into the cup first, so the coffee that is overextracted is worse than the coffee that is underextracted. Ice drop coffee is to take advantage of this water solubility difference to remove the substances in the coffee powder that can be dissolved by cold water. A lot of suggestions have been circulated on the Internet, saying that this method is more suitable for deep-fried coffee beans and is greedy for its sweet flavor, non-bitterness and mellow. These benefits are actually the advantages of deep-fried coffee beans. Made with ice droplets, it can also reduce the dissolution of bitter ingredients. However, the author prefers the whisky-like fragrance of ice drop coffee and the rich fruit rhyme sublimated in the mouth. After looking for it for a long time, I found that only moderately roasted African coffee has this effect.

"come and have a look! The end of the coffee powder has begun to drip liquid, but a large part of the coffee powder is still dry. Do you need to increase the flow rate to wet all the powder? " Are the guests really determined to observe?

Make ice drop coffee, follow the hand? Like pot or espresso, it needs to be matched with the ratio of coffee powder to water, roughness, flow rate and so on. If you want to deconstruct extraction science, there is no other system better than ice drop kettle. In low water flow, no filter paper to block the line of sight? The extraction is reproduced like a slow mirror. In general, things that happen in coffee balls, such as ruggedness, channeling and loss at the edge of the pot, occur in the ice drop system.

"have you tried to make sand on the beach?" I said with a smile, "the sand castle is not evenly permeated." Increasing the flow rate will only cause the inertia of the water to flow away in the already wet channel, and the coffee will be very weak. The right thing to do is to keep the flow rate, but by hand? The coffee powder pot and let the water wet the dry area. When a layer of powder on the surface is wet through, the rate of infiltration will naturally slow down. "

"drop after drop, it will take eight hours to make. It's really a lot of work." This is the reason for the limited sale of ice drop coffee.