Do you understand the difference and practice of cold extract, ice drop and nitrogen iced coffee?

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Cold extracted / cold brewed coffee (COLD BREW) is injected into coffee powder with cold water and placed in a low temperature environment for about 12 hours (including coffee powder). The concept is similar to cold brewed tea. Ice drop coffee (ICE DRIP) is obtained by dropping ice water into the coffee powder, extracting it drop by drop, and then fermenting the coffee liquid (without coffee powder) in a low temperature environment for several hours.

According to Mintel, a global market analysis and research firm, sales of iced coffee in the United States have increased by 75% in the past decade. With the cold extraction method used by leading coffee makers in BlueBottle and Stumptown Coffee, and the large-scale promotion of Starbucks, cold-extracted coffee has become a particularly attractive category of coffee, with sales of iced coffee up 338.9% from 2010 to 2015.

Although the extraction rate is slow at low temperature, in terms of flavor, low temperature extraction coffee is more mellow and popular because high temperature can easily decompose tannic acid in coffee into pyrowu acid, resulting in a sense of acidity and bitterness. Common cold brewed coffee, iced American coffee, ice drop coffee and so on, although they are all low-temperature products, but the production process and flavor are very different.

Cold extract / cold brewed coffee (COLD BREW)

Cold extract (cold brewed) coffee Cold Brew Coffee is definitely the hottest drink keyword in the world this summer. The concept of Cold Brew is similar to cold-brewed tea. It takes about 8-12 hours to soak a large amount of coffee powder in cold water below 5 degrees C and soak it at low temperature for a long time, 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. The characteristic is that the more cold the drink, the better the flavor. It is more popular in the United States to add equal proportion coconut water, which is more popular in the United States. It can drink more pure coffee flavor and sweetness, and each formula has its own flavor.

Nitrogen cold extracted coffee (NITRO COLD BREW)

Cold coffee injected with nitrogen will produce dense bubbles, making nitrogen ice drop coffee very beer at first glance, so nitrogen coffee is also known as "beer coffee". Bubbles not only smooth the texture of the coffee, but also feel as if cream has been added. Many drinkers feel that it tastes more mellow than the original cold-extracted coffee, even without adding sugar. Innovation in technology and brewing makes iced coffee take on a new look.

Ice drop Coffee (ICE DRIP)

Ice droplets use a mixture of ice water below 5 degrees C to naturally melt ice and control the speed at which ice water drips into coffee powder through a valve. Ice water drops slowly dissolve the flavor of coffee in coffee powder and leak the extract bit by bit. The time of complete extraction is about 2 to 8 hours. In order to get a better taste, it takes 12 to 48 hours to refrigerate and ferment. The amount of each extraction is very small (usually 30 to 60 milliliters). Generally, the concentration is very high without ice. If the coffee is too strong, it will be diluted with ice according to your taste. Because of the slow process, ice drop coffee is more expensive, but tastes excellent.

Advantages: the coffee is filtered with cold water, the coffee is 100% soaked and moist, the extracted coffee tastes smooth, not sour, and does not hurt the stomach. The coffee beans most suitable for making ice drip coffee are nothing more than deep-roasted Manning and fresh Yegashafi (Ethiopia).

Disadvantages: it is necessary to master the filtration speed, dripping slowly with seven drops in 10 seconds, the water and coffee powder have a long time fusion, so the coffee taste is more full; if the filtration time is too fast, the taste is too light, at the same time, it will produce stagnant water overflow, on the contrary, too slow will make the coffee ferment, produce sour taste and wine taste.

American barista champion Laila once said in an exclusive interview that ice drop coffee has more aroma and more delicate and subtle taste than cold coffee.

Iced American coffee (ICE AMERICANO)

Ice American coffee is extracted by Italian coffee machine at high temperature. finally, the coffee liquid is poured on ice cubes and added ice water according to personal preference, which is similar to the flavor of general high temperature extracted coffee. Ice cubes and ice water only have cooling and dilution effects.

Japanese iced coffee (Japanese-style cold coffee)

Japanese iced coffee is not ice drop coffee, but some people say it even tastes better than ice drop coffee because they believe that some special odor molecules need to be heated to extract. The method is to cool the extract of the hand-brewed coffee directly by placing the cup with ice under the filter cup of the hand-brewed coffee. If you want to save time, it is also an option.

The taste of coffee extracted at low temperature will change according to the degree of coffee roasting, water volume, water temperature, droplet speed, coffee grinding thickness and other factors, and the perfect proportion needs to be adjusted by time and experience. Low-temperature extracted coffee tastes sweet, low acidity, mild bitterness, and adds layers after fermentation, but it is also easier to lose the special flavor that has been released at high temperature, so the selection of bean varieties and roasting degree also requires special consideration.

If you want to try to make your own cold coffee at home, Cold brew brothers Jan and Niclas teach you four simple steps: "first of all, don't believe the nonsense that coffee beans are 'the thicker the better'. The suggestion is to make about the thickness of breadcrumbs and adjust them from time to time according to the length of extraction time. Second, the time required for ice brewing is about 12 to 24 hours, and it is best to drink it in 18 hours. If it is ice coffee, the extraction time is relatively short, about one drop of coffee per second. Third, it is not necessary to use 0 C ice water. Filtered water lower than 20 C is fine. Fourth, if it is cold brewed coffee, there is only one last step: filter out the coffee grounds. Let's drink! "

Which flavor is better, cold bubble, ice drop or ice drop?

In fact, iced coffee is to lower the temperature of hot coffee, in taste is far inferior to cold bubble and ice drop coffee, cold bubble coffee and ice drop coffee are extracted with cold water coffee, compared with hot water extracted coffee, can maximize the flavor and aroma of coffee, while softening the acidity and bitterness, because cold water brewed coffee is not easy to oxidize, it can also restrain the appearance of sour taste. (note: the acidic fat in coffee is not easily dissolved by cold water. )

No matter which one you like, in the heat of summer, you might as well try a simple and delicious iced coffee at home.