What kind of coffee beans do you use for cold coffee? Ice drop Coffee Flavor describes the characteristics of Ice brewed Coffee utensils

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Ice drop coffee has been loved by coffee lovers for its smooth taste, obvious layers, cleanliness and freshness. Ice drop coffee has always been a popular coffee in front street cafes, especially in summer, where baristas make ice drop coffee every day to make sure the refrigerator is filled with all kinds of ice drop coffee. In winter, guests can also provide their favorite coffee flavor to order ice drop coffee on the front street. Ice drop coffee is so popular, first, because Qianjie uses its own freshly roasted coffee beans, and secondly, the low-temperature extraction of the production process has been extracted after the oxidation step, when the coffee flavor molecules can be well released. In the front street of this article, we will talk about what is ice drop coffee, the characteristics of ice drop coffee, and what coffee beans are recommended for ice drop coffee.

What is ice drop coffee?

As the name implies, ice drop coffee is extracted by "low temperature" and "slow drop". Temperature affects the decomposition rate of oils, acids and sugars in coffee. The aroma, taste and texture of coffee vary greatly according to the speed at which this process occurs. This is why different extraction methods can produce different quality coffee.

In fact, brewing coffee is the process of extracting and dissolving the odor molecules in coffee cells, which is usually achieved quickly by hot water, while ice drop coffee uses time instead of temperature, dripping ice water below 5 degrees Celsius into coffee powder, slowly dissolving the flavor of coffee, and dripping out the final extract bit by bit. The time of complete extraction of ice drop coffee is about 2 Murray 8 hours, which is adjusted according to personal preference and type of coffee beans. Low temperature extraction is that coffee powder is exposed to water at low temperature for a long time, only flavor substances with smaller molecules, such as flower and fruit, are extracted, while flavor substances with larger molecules, such as smoking and roasting flavor, are difficult to be extracted. therefore, cold-soaked coffee is more able to drink the flavor of coffee beans, smooth taste, hierarchical and sweet obvious.

The characteristics of ice drop coffee

The taste is sweeter: the odor molecules in coffee have a dissolving order, and the aromatic molecules are extracted first, and then the bitter ones. When brewing coffee with hot water, it often dissolves too many bitter molecules because of improper temperature and time control, so that the taste of the coffee is not good. Ice drop coffee is extracted with cold water for a long time, only dissolves the molecules with good smell, tastes strong and smooth, showing the best original taste of coffee. Being not bitter or sour is the main reason why ice drop coffee is loved by many people.

Storage resistance: when any food is heated, it becomes perishable because the molecular structure is destroyed. Hot water brewed coffee has a very short shelf life, and the taste begins to deteriorate after being kept for more than 45 minutes. Ice drop coffee is not heated, so its shelf life is very long. After extraction, it can be kept fresh in the refrigerator for two weeks. The fermentation process also changes the taste of the coffee at different levels. Generally speaking, the extracted iced coffee will be put in the freezer for 12-24 hours before drinking, the flavor will be better. Many people say that ice droplets will be very mellow and smooth after a week. Qianjie does not recommend putting ice droplets on for a week. After all, there are bacteria in the air or bottles, so it is difficult to guarantee the state of coffee after they have been kept for a long time. The drinking period of ice droplets is recommended to be less than 72 hours.

Coffee is less harmful to the stomach: many people with bad stomach will stay away from coffee because of the stomachache caused by coffee. Ice drop coffee lacks a lot of stimulating molecules in heat-extracted coffee, and the content of caffeine in the same concentration is also lower, which is a healthier choice.

Why is it recommended to keep the ice drop coffee in the refrigerator for 12-24 hours after extraction?

In fact, this is an oxidation process. Just like coffee beans that have just been roasted, about 2% of the weight is carbon dioxide, and this large amount of carbon dioxide emits carbon dioxide with the storage environment, equipment, or method, making the pressure in the package higher than an atmospheric pressure. the pressure helps to integrate aromatic substances with oils, making all the aromatic substances inside the coffee beans easy to extract.

What kind of coffee beans do you use to make iced coffee?

In fact, there is no specific use of coffee beans to make ice droplets, just choose your favorite flavor coffee beans. When making ice drop coffee, Qianjie usually chooses freshly roasted coffee beans that are medium-and light-roasted, such as Ethiopian coffee beans with bright sour citrus fruit and refreshing taste, or Panama coffee beans with obvious floral fragrance, or coffee beans from Costa Rica with obvious fermentation, and so on. This time, Qianjie chose the Ethiopian sun Arsi, which is rich in fruit acid and fermented, to demonstrate the production of iced coffee.

Coffee producing areas: West Dharma, West Alsi (West Arsi)

Planting altitude: 1900-2200m

Coffee varieties: native species (Heirloom)

Treatment method: sun treatment (Natural)

Grade: G1

How to make ice drop coffee in front street coffee?

1. The gouache ratio of Qianjie coffee ice drop is 1:10, that is, 60g of coffee powder extract 600ml of coffee liquid.

2. Put a round filter paper on the lower part of the powder cup, wet the cup wall with water, and put in the ground 60g coffee powder (Qianjie coffee uses a Chinese standard No. 20 sieve, with a pass rate of 58%, which is a little thicker than the grinding degree by hand). Then shake the coffee surface, and you can also use the weight of the hammer to gently press the powder layer to make the surface smooth.

3. Spread a piece of filter paper on the coffee powder layer. Because the tension of the filter paper enables the water to evenly distribute the surface of the coffee powder layer for extraction, if there is no filter paper, the water droplets for a long time will drip the powder bed out of a pit.

4. Use ice water to "pre-soak" and moisten the whole coffee powder layer evenly with ice water. This step is like the steaming of hand-brewed coffee, which can improve the extraction effect and the consistency of the finished product.

5. Put the 1:1 ice-water mixture into the water bottle and adjust the regulating valve to drip for about 10.7 seconds.

6. after making, pour the coffee liquid into a sealed glass bottle and put it in the refrigerator to ferment overnight, so that the flavor of the coffee is mixed together, making it better and easier to taste.

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