Why is ice drop coffee called Dutch Coffee Dutch coffee? Taste difference between ice droplets and cold extracted coffee

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

Ice drop coffee _ ice drop coffee pot _ ice drop coffee method

The source of cold extracted coffee

In the 1600s, the Dutch crew were on their way back to Europe from the then colony of Indonesia. Because there was no hot water in the ship, they could not drink hot coffee, so they came up with iced coffee. Coffee extracted with cold water is soft and palatable and smells good to the nostrils, not only to the crew, but also to ordinary people. "

The above is a story about the origin of ice drop coffee that is often heard in the market. in fact, it is made up by Japanese coffee makers to promote ice drop kettles, and it is one of the marketing methods. As a matter of fact, Western countries, including the Netherlands, do not mainly use the Japanese method of drip-by-drop extraction (drop-by-drop extraction of ice water), but the so-called "Cold-Brew" method of soaking coffee powder in cold water for a long time. Moreover, there is no so-called Dutch Coffee coffee in the West, but later coffee makers used it in marketing after listening to the story of the origin of Japanese-style ice drop coffee.

It is generally believed that Dutch coffee (Dutch-Coffee) is the general name of ice-brewed coffee and ice-drop coffee, but in fact, Europe and the United States mostly use immersion quenching rather than drip.

Modern soaked cold coffee, also known as "ice brewed coffee", was made after Cornell University chemical engineering graduate Todd Simpson accidentally drank ancient Peruvian espresso in 1964. "Toddy". Todd Simpson was a coffee lover himself, but his wife had a bad stomach, so he tried to make coffee that didn't hurt his stomach, so he invented the earliest ice-brewed coffee.

Toddy Cold Brew System, an iced coffee brewer developed in the name of Todd Simpson.

The source of cold coffee?

It is impossible to tell who invented the ice-drop coffee, but the West calls the Japanese ice-drop coffee "Kyoto-style coffee" or "Kyoto coffee". Judging from the history of the opening of Kyoto's oldest cafe in the 1930s, it is speculated that it may have first appeared in the Kyoto bar in the same period, but it is impossible to verify the fact.

Ice drop coffee series launched by large Japanese glass manufacturers.

What is the caffeine content of iced coffee? The source of cold coffee?

Many people think that the caffeine content of ice drop coffee is low, because the lower the water temperature, the less easily caffeine dissolves (the lowest temperature of caffeine dissolution is above 80 degrees Celsius). However, the low amount of caffeine extracted by cold water should not be underestimated after a long period of extraction, so some people think that the caffeine content of ice drop coffee is higher, and many experimental results have confirmed this claim. Ice drop coffee will vary greatly in caffeine content because of the coffee beans used in different cafes, the water drop interval and the total extraction time, so people who are sensitive to caffeine have better drink low caffeine coffee than ice drop coffee.

Mellow wine in coffee

Ice drop coffee is the coffee that is drunk after being refrigerated and ripe, so it is also called "mellow wine in coffee". Even the ice drop coffee extracted under the same conditions varies greatly in taste because of different ripening periods. Under the same conditions, the extracted ice drop coffee is ripened in one day, one week, two weeks and one month, respectively. After blind testing, it is found that the taste and aroma of different ripening time are different, even the personal preferred ripening period is also different. During the ripening process of ice-drop coffee, the molecular weight of the coffee becomes larger and more palatable than when it was first extracted. Over time, the ingredients of the coffee stabilized, and the taste gradually developed, but after two weeks, the coffee began to lose its flavor, the flavor was insipid, and it began to taste sour and rotten for more than a month. It is generally believed that the ice drop coffee cooked for a week tastes the best, and the preservation period of the ice drop coffee is usually set at one month. In order to keep it fresh, it must be refrigerated in a sealed container. Each bottle cap switch will allow mold in the air to enter the coffee liquid. Drink it as soon as possible after opening.

(provided by text / "how do Top baristas drink Coffee at Home", published by Writing Music Culture)

What is ice drop coffee? A detailed course on the characteristics and utensils of ice drop coffee