Coffee shop technology sharing | A tutorial on how to make ice drop coffee with a high success rate

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It is recommended to choose a single bean to make ice drop coffee, with a slow drip of 10 seconds and seven drops for about 6-8 hours. This long-time low-temperature extraction method makes the coffee powder 100% moist, effectively removes bitterness and tannin, and the coffee is clear amber. The taste is rich and smooth, not sour and does not hurt the stomach.

-- material.

Qianjie single coffee beans 100g [optional Kenya, Sidamo, Yega Xuefei, etc.]

500g drinking water at room temperature

500g ice cubes

A piece of Philharmonic pill filter paper [◆ important]

A set of ice drop tools

-- making the flow process--

Grind coffee beans into powder (reference grinding degree is EK43 7 or Fuji 2.5), pad with filter or filter paper, then pour coffee powder.

Mix all the ice cubes with water and place the filter cloth or paper on top of the powder layer to make it close to the powder layer.

First quickly wet the powder layer, wait for the coffee powder to absorb water and expand uniformly, then adjust the dripping speed.

After the powder layer expands completely, it begins to drop ice at a rate of about seven drops every ten seconds.

◆ makes the key point ◆

Coffee beans: water: ice 1:5:5

The use of ice water "pre-immersion" is actually similar to the foggy steaming process in hand flushing, which can improve the extraction effect and the consistency of the finished product. in the case of ice droplet extraction at low temperature and in the form of filtration, direct ice droplets may cause uneven wetting of the powder layer. part of the coffee powder was overextracted while the other part of the coffee powder was not involved in the extraction.

The upper part of the powder layer is also covered with filter cloth and filter paper to increase the contact between water droplets and coffee powder, so as to ensure uniform extraction.

The speed of falling into the water is also very important. with a slow drip of seven drops in 10 seconds for about 6-8 hours, low temperature conditions and long contact with coffee powder make only small molecular flavor substances extracted, such as flower and fruit aroma, and those larger molecular flavor substances, such as smoky flavor, baking flavor, etc., are difficult to extract, but taste smoother, fragrant, hierarchical, obvious, no greasy feeling.

The final iced coffee will have a light and clean taste, full aroma and a very long-lasting finish, and most importantly, the whole production process takes only 6-8 hours on average. whether you enjoy it at home or in the store, it is more efficient:) finally put it in a glass bottle and put it in the refrigerator for one night, it tastes better.

Summer is coming.

Come and have some iced coffee!

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