Assemble your own ice-drop coffee pot and make ice-drop coffee at home. How much is this ice-drop coffee per cup?

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

If you make your own iced coffee, you can also drink the mellowness of time at home!

Most of the people who will start to try "ice drop coffee" have accumulated some coffee tasting experience. Different from hot water extraction or high pressure extraction, "ice drop coffee" is extracted at a low temperature by ice water to get a strong and smooth taste of coffee. (this article is Flickr version, you can click the link directly to Flickr album, there will be a new high-quality photo browsing experience.) IMG_2482

Deep-roasted beans are the most suitable material for "ice drop coffee". You can try your favorite varieties or blended coffee. Brand coffee beans are not necessary. I have actually tried all kinds of coffee beans and they are all delicious.

The first procedure is to grind the beans into powder, which is about 8.5 to 9 minutes full of ice drop coffee powder containers, and the demonstration pot takes about 6 tablespoons.

The powder is of medium or medium fineness, the same thickness as used for drip filtration or siphon. Take the Hario hand bean grinder (MSCS-2TB) in the photo as an example. The thickness position I use is to turn to the tightest place and then rotate six scales.

By the way, this Hario is equipped with a ceramic blade, the original factory stressed that this design is not easy to heat, because the heat produced when grinding beans may affect the taste of coffee. Another advantage of the utility model is that it is convenient to wash and relatively easy to clean.

All the equipment is in place, and in the middle is the coffee maker for ice droplets.

The main structure of the ice drop special coffee pot can be divided into four parts, namely, the upper pot for ice cubes or ice water, the container and filter for coffee powder, the lower pot for coffee extract, and the fixed bracket. There will be a small rotatable faucet at the bottom of the pot to let the ice water fall on the coffee powder at a certain rate. The whole process is like a chemical experiment, which is quite novel and interesting.

The upper pot has an attached lid to prevent dirt from entering. Cold weather in autumn and winter, it is recommended to use half ice and half water. The summer temperature is high and melts quickly, so it is more suitable to add a small amount of water or pure ice. The actual proportion should be adjusted according to the melting condition of the ice.

The ice water began to drop, and the coffee powder was gradually soaked. It takes a long time to change from water to the first drop of coffee. A stealing step is to pour some ice water directly or let the small faucet boil for a period of time, which can reduce some time.

After filling the coffee powder, you can knock on the edge of the container a few times to make the powder more concentrated, but there is no need for special compaction. (note: if it is too tight, the extract may not be easy to flow out, or even cannot be dripped at all)

If necessary, press the powder floating on the water with a spoon so that all coffee powder can be fully soaked.

Because of the relationship between cold shrinkage and thermal expansion, the flow rate of the small faucet may change after a period of time, when the ice water can not drop out or the flow rate is very slow, it should be adjusted appropriately.

Soaked coffee powder will have a muddy or sticky feeling, as shown in the photo below.

The coffee extract began to drip into the pot, which was dark brown and its concentration could be seen visually. As time goes by, the dripping coffee extract will become thinner and thinner, but it doesn't matter. "Ice drop Coffee" is originally slowly mixed from strong to light, and the final liquid is the natural average concentration.

In case the extract cannot flow out, it may be that the powder is too tight or blocked by air. You can try to move all the wet coffee powder in the container into a bowl, then wash the container and filter with boiling water, and then pour back the wet coffee powder. I solve the problem in this way.

As I just mentioned, the small faucet at the bottom of the kettle is the main gate for the flow rate of ice water, but so is the ice itself, because the melting of the ice will affect the amount of ice water and the speed of ice flow out. If ice is soaked in water, it will melt water faster. Conversely, when ice water is dripping faster than ice, it will actually take longer for ice water to drip out, so the two can be used together.

There is no special ice drop coffee maker, after understanding its operation principle, it can also DIY, as long as there is ready-made drip filtration equipment, it can be easily modified. For example, ice can be made by placing ice directly on a drip filter with coffee powder to slowly melt the ice into water (the melting speed is the flow rate).

This group of ice-drop coffee pots take about 3-4 hours to complete (actually about 70% of the amount). In fact, it takes many times longer than hot water extraction. But it's worth the hard work, and a taste of the tongue will tell you the difference. After dripping, you can drink it directly, or bottle it into the refrigerator, which will have a better flavor. When drinking, you can adjust the thickness with ice water, or you can add fresh milk, as you like.

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