Experiment | comparison of flavor between iced coffee and hand-brewed coffee made from coffee beans with different roasting degrees

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Ice drop

Shallow baking of ice drops:

When the coffee is roasted by ice droplets, it will emit the land and original flavor when it is soaked, and the aroma permeates the whole indoor environment, just like taking a forest bath in the forest. The aroma is relatively low and steady, while the sour taste is more introverted, the whole acidity is softened, and the slight acidity is not irritating but smooth.

Bake in ice droplets:

Because the degree of baking can obviously smell the soil in the ice droplets, just like the smell of soil moisture after heavy rain, it smells slightly sour but not heavy, and tastes thick and slightly sweet and sour.

Ice droplets re-baked:

There will be obvious bitterness in the ice drops of the re-baked coffee, and the extracted coffee will be more full-bodied, rich and thick, and the greasy taste will make your taste buds smoother.

Hand punch

Shallow baking by hand:

When roasting coffee by hand, the moment the hot water is soaked, the light and elegant aroma comes out slowly. When brewing, it is obvious that the strong sour aroma is completely different from the ice drop, and the taste is strong, sour and bright. The taste is clean and has no miscellaneous smell.

Bake in hand:

When brewing, you are familiar with the strong smell of coffee, it tastes sweet with chocolate and caramel, and the final rhyme will be slightly sweet and some even return to sweet taste. This baking degree is combined with the popular coffee flavor and then retains the end rhyme change. Being able to accept a little sour taste is a good choice.

Hand punch re-baking:

Full-bodied slightly bitter coffee aroma, like a strong simple taste, occasionally play milk foam or make latte, this baking degree is the best choice not to like sour coffee.