[coffee staff go to the extreme] it's so hot! From the iced coffee bar!

Professional barista communication, please pay attention to coffee workshop (Weixin Official Accounts cafe_style)

Although Dutch coffee is often referred to as Dutch coffee, the exact name is cold water brewed coffee, also known as water drip. Legend has it that Dutch sailors invented it, but there is no specific historical evidence. However, in contrast to the historical fact that Indonesia was a Dutch colony and Indonesian coffee is bitter and strong, and therefore extracted with relatively warm water, I wonder if there may be some connection between the two.

Iced coffee extract.

This method of extraction, as its name suggests, is by pouring cold water into coffee. The dissolution process of coffee ingredients is slightly different from that when extracted with hot water, so you can enjoy a different flavor. Unlike extraction with hot water, fat-soluble ingredients are not dissolved when injected with cold water, so the resulting product tastes cleaner and some even compare it to wine-like coffee.

Although it is known for being caffeine-free, it is loved by people who are sensitive to caffeine. However, even if caffeine dissolves slowly in cold water due to reduced solubility, it is not completely insoluble. On the contrary, because the extraction for a very long time will make the caffeine fully dissolved, the caffeine content may be more than ordinary coffee.

Ice drop Dutch coffee.

Dutch coffee has two common ways, one is ice drop type: water is filled into the equipment, let the water drop drop by drop, the water will slowly penetrate the coffee powder, and then drop into the lower glass pot; another is to add coffee to the water, so that it steeps out of the ice brewing type. Ice Brew Because there is coffee in the water, it is impossible to get coffee above a certain concentration. Ice drop coffee is continuously supplied with fresh water, so the coffee ingredients will continue to dissolve, and compared to ice brew coffee can be stronger.

However, if the ice drop type uses equipment that is not completely disinfected, or if there is negligence in hygiene management during the preparation process, it may be infected by common bacteria such as E. coli. Most of the equipment extracted is also exposed to the air, so it may also be contaminated by dust. Therefore, it is better to extract in a completely sealed dedicated space. Extraction in places without refrigeration facilities is neither sanitary nor dangerous, and it is better not to extract outside winter.

Ice drop Dutch coffee.

Ice brewing is to mix water with coffee and refrigerate it in the refrigerator for 12- 24 hours, then filter it with filter paper. Because it maintains the cold storage state, it is relatively safe. Do not put too long after extraction, drink it as soon as possible to prevent the danger of bacterial proliferation.

Making Dutch Coffee with Ice Brewing

1. Grind coffee to the fineness used for espresso. When extracting 1L of iced coffee, use about 200g of coffee.

2. Put the coffee into a container, pour in cold water and stir well. Refrigerate for 12- 24 hours. Stir occasionally to mix coffee and water evenly.

3. Set up the filter/filter paper and pour the solution from step 2 into the filter.

Iced Dutch coffee.

Iced Dutch coffee.

Making Dutch coffee with ice drops

There are a lot of medium-sized home ice drop coffee machines on the market these days, and we're going to use them for ice drop extraction. Because most of the coffee extracted is very strong, it can be blended with water or milk.

1. Prepare 80g coffee powder ground to a slightly coarser size than granulated sugar and 600ml water. Fill the coffee powder into the middle coffee pot (medium pot) and press it slightly so that it doesn't splash when wet with water.

2. At the beginning of extraction, the coffee should be evenly wetted so that the water does not flow obliquely to one side. Use water at room temperature when wetting coffee, and inject 20--30ml of water at a time for coffee absorption.

3. After the coffee has been wetted, adjust the outlet valve so that the water droplets drip at a rate of 1- 2 drops per second for extraction. The optimum extraction time is 8- 10 hours. Occasionally pay attention to the extraction, so that the coffee will not drip too fast and accumulate a layer of water on it, which may produce a bad bitter taste. After extraction, quickly put the coffee into a sterilized container and store it in the refrigerator.

Ice drop Dutch coffee.

Filtered iced Dutch coffee.