The difference between ice drop coffee and cold extract coffee the proportion of ice drop coffee and cold extract coffee source story

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Ice droplets, cold extract, Japanese ice drops. Nowadays, all kinds of ice drops and cold coffee have become the new favorite of coffee lovers, but do you know the difference between the two?

Exactly who invented these two kinds of coffee and when is still controversial. According to authorities, due to the cold taste of cold coffee, its birthplace is likely to be in South America. Ice drop coffee originated in the 17th century, when Japan was conducting close trade with Western countries such as the Netherlands.

Because of their similar name, similar appearance and cold drink, it is easy to confuse the two kinds of coffee. But anyone who has drunk it knows that iced coffee is usually served in small cups (usually 30-60 milliliters), much like espresso, while cold-extracted coffee is more like American or filtered coffee. Next, let's take a closer look at the difference between the two:

The Origin of Cold Coffee

The method of making cold-extracted coffee is very simple. The coffee powder is soaked in cold water and then filtered. The soaking time ranges from 4 or 5 hours to one day. Light, medium and deep roasted coffee can all be used to make cold extracted coffee. Due to the long soaking time, the degree of grinding of coffee powder is usually thicker.

The choice of filter depends on the situation, such as paper, cloth and fiber. The choice of containers is also relatively free. it can be a pressure kettle, a special cold extraction kettle, or a sealed jar.

Cold coffee tastes cold and cool, and a cold drink is suitable. According to the type of coffee selected and the degree of roasting, cold-extracted coffee can be mellow, light and pure. Personally, I like cold coffee with round taste and pure taste. You are free to choose the type of coffee and make cold coffee according to your taste preference.

Ice drop Coffee (Iced Drip)

Compared with cold coffee, the process of making ice drop coffee is more complicated. A professional curling kettle looks like laboratory equipment, with cold water and ice in the upper half of the container and dripping on the coffee powder at a very slow rate (usually 1 drop per second). The extraction process usually takes 3-12 hours.

Ice drop coffee is also relatively free to choose the degree of roasting, but the degree of grinding has a great influence on the final taste and taste of the coffee. High-quality iced coffee tastes like port wine and has a thick texture. Depending on the type of coffee, it can be drunk with ice or mixed with cold water. Because of the extremely high concentration and a small amount of each extraction (usually 30-60 milliliters), iced coffee is usually used to make iced coffee or coffee cocktails with milk.

Ice drop or cold extraction

To sum up, the extraction of both kinds of coffee does not need to be heated, and the extraction time is very long, which means that the acidity of both kinds of coffee is very low, the taste is relatively soft, the shelf life is relatively long, and the caffeine content is high.

Speaking of cost, cold extract coffee is easy to make and low cost, so it is suitable for coffee shops of any size and style. In addition to brewing it yourself, you can also choose from many suppliers and buy bottled or canned cold extract coffee directly.

Ice drop coffee requires the purchase of professional equipment and frequent maintenance. But if your customers really love coffee and want to try a new taste, ice drop coffee may be better able to meet their needs.

To me, cold extract and ice drop coffee are both very delicious, and they are almost equal in quality. Cold coffee is more like a summer ice drink in summer, and ice droplets are a favorite of coffee lovers. Friends who have not tried, do not hurry to feel the charm of cold extract and ice drop coffee!

The Origin of Cold Coffee

The Origin of Cold Coffee