The difference between Ice drop Coffee and Cold extracted Coffee Evaluation of the Flavor characteristics of Ice American Coffee

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Summer is always the season when cold coffee is especially popular. Qianjie is currently the three most popular cold drink coffee: iced American coffee, cold extract coffee and ice drop coffee. The extraction methods of the three are different, and the flavor and taste of the three will be different. Some people will think that the iced coffee tastes good, while others think the cold coffee tastes good. Qianjie summed up their respective characteristics: iced American coffee is the fastest, coffee flavor is the lightest, cold extraction and ice droplets take a long time, strong flavor.

Iced coffee

Iced coffee ice coffee is what we often call iced American coffee, which refers to a cold drink coffee that is quickly extracted with hot water, then added with ice or rapidly cooled. It takes about 2-3 minutes to make. There are generally two types of Qianjie coffee, one is espresso extracted by an Italian coffee machine, adding a mixture of ice water, and the other is hand-extracted coffee liquid and added ice cubes.

Advantages: convenient and fast

Disadvantages: the taste is easy to fade due to melting ice

[how to make iced American coffee on Qianjie]

Qianjie Coffee is displayed with sunflowers and sunflowers used by the store. The coffee bean information is as follows:

Coffee bean name

Sunflower warm sun mix

Source of mixed beans

Sun treatment of Honduran Shirley barrel and Yejia Red Cherry

Matching proportion

6:4

Flavor description

Vanilla, cream, fermented wine, chocolate

The first step to make iced American coffee is to extract espresso. The extraction scheme of espresso is as follows:

Coffee powder quantity

20 grams

Coffee liquid quantity

40 grams

Extraction time

27 seconds.

After extracting the espresso, you need to pour ice and water into the cup, and finally pour the espresso into the ice water to produce it.

The warm sun blend of Qianjie coffee has obvious chocolate and wine aroma in flavor. when making espresso mixed with ice water, it will be refreshing and smooth taste, more obvious wine flavor, long-lasting aroma and chocolate finish.

Cold extracted (cold brewed) coffee

Cold-extracted coffee Cold Brew Coffee concept is similar to cold tea, is a large number of coffee powder directly soaked in water, and put in the refrigerator for a long time low-temperature soaking coffee powder to extract coffee, about 8-12 hours, also known as ice-brewed coffee.

This cold bubble method will magnify the various flavors and aromas of coffee, reduce the acidity and make the flavor cleaner and purer. Cold extraction coffee is characterized by the more ice, the better, directly add ice do not have to worry about the flavor weakening, the United States is more popular to add the same proportion of coconut water, there will be a different sense of experience.

Advantages: cold water at a low temperature will not extract impurities and bitterness from coffee beans

Disadvantages: production time is long

[how to make cold coffee in front street]

Qianjie currently offers several cold extract coffee bags, just like independent tea bags, using a preset amount of 10g powder and adding water at 1:10 (if you don't want to be too rich, you can use the 1:12 ratio). Keep in the refrigerator for 10 hours (more than 8 hours).

This time, Qianjie Coffee has made a total of 10 kinds of coffee cold extraction packages:

Qianjie recommends using a wide-mouthed cup or bottle with a lid for extraction:

1. Take out the coffee cold extract bag and pick up the rope.

two。 Put into a cup / bottle, if not mixed with water or milk, extract at 1:10 (10g of a cold extraction package, add 100g of cold water), or 1:6 if you want to mix with water or milk (10g of a cold extraction package, add 60g cold water)

3. Close the lid, shake it, put it in the refrigerator and extract for 8-12 hours, let the coffee powder come into full contact with cold water.

4. After the cold extraction is completed, take out the cold extraction package and enjoy it.

If you have coffee powder at home, you can also soak it in a bottle and wait for the extraction time to filter out the coffee grounds and drink.

Qianjie suggests that the scale of cold extraction coffee grinding is thicker than usual, although the water temperature is low and it is not easy to extract substances, but after all, the extraction time is relatively long, and it is soaking type, in order not to be too rich, or to adjust the grinding degree. If you are too lazy to investigate and grind, you can use hand-flushed grinding parameters and dilute them with ice afterwards. The former street coffee Honduras Shirley coffee beans, for example, the grinding degree used in hand brewing is 80% of the Chinese standard 20 sieve, and the grinding degree of cold extracted coffee is even lower than this ratio, choosing 40%.

Powder / water ratio is 1:10, choose a sealed bottle, 300ml above, put coffee powder and ice water into the bottle in turn, store in the refrigerator for 12 hours. If you have a filter bag for cooking at home, you can also put the coffee powder into the bag to soak, so that it is easy to clean and does not need to be filtered.

Filter it after 8-12 hours and use the filter paper we use to make coffee.

A cup of ice cold Honduran Shirley cold coffee is done.

The flavor has a strong wine aroma, rich vanilla cream, with chocolate cocoa taste.

Ice drop coffee

In Japan, ice drop coffee has a history of hundreds of years, so ice drop coffee is also known as "Kyoto coffee" (Kyoto coffee) and "Japanese-style slow-drip" (Japanese slow drop). In South Korea, almost every cafe sells ice drop coffee, and many famous brands of ice drop appliances are from Japan and South Korea.

Only a drop of cold water dripping at a uniform speed is used to extract the coffee with flavor substances in the coffee powder. The coffee is filtered at a rate of 7 drops in 10 seconds for about 6-8 hours, depending on the size of the equipment. The taste of the extracted coffee will change according to the coffee roasting degree, water quantity, water temperature, water drop speed, coffee grinding thickness and other factors.

Advantages: filter with cold water, the coffee is 100% soaked and moist, and the extracted coffee tastes smooth but not sour

Disadvantages: it is necessary to master the dripping speed and filter at a slow rate of 7 drops in 10 seconds.

[how to extract ice drop coffee in Qianjie]

1. Coffee: water: the ratio of ice is 1:5:5, the ratio of powder to water is 1:10

2. You can press the powder, but not too hard. The weight of the powder press itself is enough. The purpose of pressing powder is to flatten the powder, not to compact it. If there is no powder pressing, it will be easy to soak the powder as soon as the water goes down, but if the pressure is too strong, the water will not go down, and it is easy to produce a channel effect.

3. Remember to put a piece of filter paper on the noodles. Because the tension of the filter paper can make the water distribute evenly, if there is no filter paper, the water droplets for a long time will drip out a pit in the powder bed.

4, to use ice water "pre-immersion", (ice + water, 1:1) in fact, this is similar to the hand-flushing steaming process, which can improve the extraction effect and the consistency of the finished product. If the ice drops directly, it may cause uneven wetting of the powder layer, some of the coffee powder is overextracted while the other part is not involved in the extraction.

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

[Qianjie Ice drop Coffee recipe]

Qianjie sometimes uses one or more kinds of single beans to make ice drop coffee, with several kinds of good flavor, recommended for your reference.

1. Clean and refreshing type

60 grams [Asalia, Kenya]

Make ice drops with washed [Kenyan] coffee beans to get a cup of coffee with clean flavor and bright acidity.

[Asalia, Kenya] is a classic Kenyan coffee that tastes like a cup of juice, with sour fruit in the mouth, a touch of grapefruit peel in the middle, and a touch of berry and caramel sweetness in the finish.

2. Fermented wine flavor type

① 30g [Sidamo Sakuran] + 30g [Panama Hartmann]

Sun-treated [Sakuran] plus red wine-treated [Hartman], the fermented wine has a strong aroma with a little fruit acid.

Sun-treated Sakuran has a high sweetness, smells like strawberries and tastes like passion fruit, fermented wine, strawberries and jackfruit.

The red wine treatment [Hartmann] has some fermented red wine aromas and a supple palate with flavors of tropical fruits, nuts and yellow sugar.

The coffee dripped from this formula has stronger fermentation flavor, higher sweetness and higher alcohol thickness.

② 30g [Honduras Shirley] + 30g [Costa Rican Beethoven]

Barrel-treated Shirley plus washed Beethoven, fermented wine, rich acidity with honey sweetness.

Washed Beethoven has obvious citrus acid with the fullness of raspberry juice.

Whisky barrel fermented Shirley, with a distinct whisky aroma and a smooth vanilla cream.

Made into ice droplets, you will feel the strong aroma of whisky, with obvious fullness of citrus acid and berry juice and smooth vanilla cream in the mouth.

③ 20g [Honduran litchi orchid] + 40 [red mark of Rosa Village]

Barrel-treated litchi orchid with sun-treated rose village red mark, light brandy aroma, plum-like acidity with sweet maple syrup.

Brandy barrel-treated litchi orchid has rich brandy aromas, chocolate and honey finish.

Sun rose summer village red label, plum, citrus fruit acidity, with the sweetness of maple syrup and creamy taste.

When made into ice droplets, you will feel the light aroma of brandy, and the rich fruit acid leads to the sweetness and creamy smooth taste of honey.

3. Balanced and complementary type

30 g [Costa Rica Bach] + 30 g [Yega Xuefei Ding Ding]

[Bach] with a hint of fermentation, raisins, caramel and sweetness.

Washed [fruit] is based on the sweet and sour aroma of ripe yellow lemon, with some black tea feeling in the end, which tastes like a cup of lemon black tea.

It smells with a hint of fermented aroma, but it tastes like citric acid, the overall flavor tends to be sour and sweet, and the taste is light and balanced.

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