History, appearance and extraction principle of ice drop coffee introduction to the characteristics of ice drop coffee

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Do you understand cold extract, ice brew, ice drop and Japanese iced coffee?

Ice drop coffee, ice brewed coffee, also known as water drop coffee, English for Ice Drip coffee, is a way to make coffee drinks. Generally referred to as cold brewed coffee is made by soaking ground coffee beans in room temperature water for more than ten hours, after which special filter paper or filter is needed to separate the water from the coffee ingredients.

There is also a kind of ice drop coffee which naturally melts into ice water and drops into the coffee powder to extract coffee. This process is very slow and often takes several hours, so ice drop coffee is more expensive, but tastes very good.

Catalogue

1 History

2 appearance

3 principle

4 characteristics

History

It was invented in the Netherlands, also known as Dutch iced coffee drip filter, 3-4 layers of glass containers mounted on wooden seats.

The upper layer of the Dutch iced coffee drip filter is a container of water, ranging from 500ml to 3000ml according to capacity.

Appearance

At the bottom of the container is a switch that controls the flow of water, and in the middle is a long tube containing coffee powder. Finally, there is a glass pot for coffee.

When in use, put cold boiled water or ice into the upper container, coffee powder into the middle of the tube, coffee powder thickness is about between the French filter pot and siphon coffee maker.

Then turn on the switch of the upper container and let the water drop one drop at a time. The water will slowly seep through the coffee powder and then drop into the lower glass pot.

If you need to adjust the drip switch, it is about 2 drops in 3 seconds.

Principle

Ice drop coffee is extracted bit by bit by the compatibility of coffee itself with water, mainly by condensation and natural osmotic water pressure.

The taste of the extracted coffee will change according to the coffee roasting degree, water volume, water temperature, droplet speed, coffee grinding thickness and other factors, and the extracted coffee also has different flavors.

Special features

A variety of ingredients in coffee, such as caffeine and fatty acids, will be dissolved in water at high temperature, and the concentration of these substances will be lower at low temperature, resulting in different chemical composition and taste.

Adjust the speed of water droplets, use cold water to slowly drip, with a low temperature of 5 degrees Celsius, leak for a long time, so that the original flavor of coffee can be reproduced naturally.

The advantage of ice drop coffee is not sour and does not hurt the stomach, because using this method to make coffee, most of the coffee beans selected are deep-roasted coffee beans such as Mantenin, because "shallow roasting is sour, deep roasting is bitter but strong", so ice drop coffee is not sour.

Another reason for choosing deep-roasted coffee beans is that iced coffee will be diluted with ice cubes, so deep-roasted beans must be selected so as not to be strong enough.

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