Ice drop coffee how to drink ice drop coffee to make ice drop coffee no matter how cold it is in winter, you should drink ice drop coffee!

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

Recently, my friends often ask me, "do you still drink iced coffee in winter?"

. Right。 Or drink iced coffee. I replied: no matter how cold it is, I still drink it.

The instruction manual of the ice drop coffee maker, of course, also introduces the practice of ice drop coffee, which is excerpted below:

Step 1: add cold water to the upper container half full, then add ice to 9 minutes full.

Step 2: put the filter into the bottom of the coffee container and fill in the right amount of coffee powder.

Step 3: put filter paper on top of the coffee powder.

Step 4: open the knob and pour water into the coffee powder until it is all wet.

Step 5: after the coffee powder is all wet, adjust the knob to set the speed of water droplets to 2 ml / ml for 3 seconds.

Brabrabrabra. And then. Just wait--

It is simple to say, but there are some problems in implementation.

For example: how much coffee powder do you want?

The same manual says: 10 grams of coffee powder can affect the amount of water in 100--120cc.

Generally speaking, if the upper container is filled with ice, plus 1 stroke of water, the dripping ice coffee is about 500cc.

In other words, 60 grams of coffee and bean powder is needed for 50 murmurs.

However, what is the difference between 50g and 60g?

After the results of the implementation, I can only say that 60 grams of soybean powder is easier to succeed than 50 grams.

This seems to be nonsense! There is a lot of bean powder, of course, the coffee is more full-bodied.

However, what is the definition of success?

Although, in terms of coffee flavor chemistry, there are theoretically hundreds of ingredients in coffee flavor.

However, with my younger brother's experience of just a few months and superficial taste, apart from the aroma of coffee that can be smelled, I can only taste the sour taste (acid?), sweet taste (sweet from caramel) and bitter taste (tannin? Alkaloids? The most remarkable is the thickness brought by Mantenin), and the thickness of alcohol (the kind of coffee called body in coffee parlance, which I call "nameless coffee smell"). Of course, there is also the so-called Huigan, the kind of delicious taste that is still warm in the throat.

All of these flavors can be clearly presented immediately after a sip of coffee, which I call the basic conditions of success.

Distinguish and taste these flavors. Is it difficult?

Right。 At least. For an American coffee who used to drink only milk and sugar and treat coffee as a refreshing drink, it is difficult to distinguish these tastes.

What is more difficult is: how can you drip the same level of iced coffee every time?

In reality, I slowly adjust from the starting point of inability to distinguish the taste of coffee, from Mantenin, a strong bean, from the fineness of bean powder, the amount of soybean powder, the ratio of ice to ice water, and the speed of ice droplets. even the above variables at different temperatures, dripping pot by pot, pot by pot. He even discussed swords with coffee talent's friends Jian Hua and Xiuling from time to time and kicked the hall door to door to review and improve.

I gradually dripped from Mantenin, to Golden Manning, to Yegashev, to AA, Kenya.

In the past two days, I even tried to drip yellow bourbon. This is completely different from the previous kinds of deep-baked medium-baked beans.

At this time, I have learned to use extended ice drop time to extract various flavors of baked beans, so that the ice droplets of medium-baked beans can have the same mellowness as deep-baked beans. That is, body. That indescribable, unique smell of coffee!

Ice drop coffee is really the jade liquid in coffee! A good iced coffee can convey these flavors so strongly to your mouth, your taste buds, your heart, and even your mind!

And this course, for a coffee layman, I have undoubtedly learned too much.

Even for me, iced coffee has become the origin of my coffee taste.

Maybe a little biased, but I firmly believe that ice drop coffee can bring you the most abundant and primitive taste of coffee!

And that smell, other methods can not be replaced!

That's enough--

So, my friends! Don't ask me if I still drink ice drop coffee and make ice drop coffee in winter.

You know the answer.

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