The technique of making ice drop coffee powder water proportion method ice drop single product coffee bean selection recommended grinding degree

How to make a good cup of iced coffee? There are no detailed standards, everyone has their own production methods and standards, what details should be paid attention to in making ice-drop coffee, selection of ice-drop coffee beans, grinding thickness, powder-water ratio, water drop flow rate, storage and quality preservation, and so on. Today's article will talk about various operational details.

1. Make coffee beans with ice drops

Cold extraction and ice droplets are both low-temperature extraction coffee brewing methods, the contact temperature between water and coffee powder will be controlled between 0-7 ℃, the advantage of low-temperature extraction is the use of low-temperature extraction efficiency, can reduce the release of macromolecular bitter substances, so we drink ice drop coffee will be refreshing, sweet and sour flavor rich.

Because ice drop coffee cannot extract a large number of aromatic substances from coffee powder at high temperature, especially the medium and deep baked macromolecular aromatic compounds are difficult to dissolve in ice water, they are usually made with flower and fruit aroma and obvious sweet and sour tastes, or shallow roasted coffee beans with wine flavor. In addition to individual coffee beans with unique flavors, Qianjie Coffee sometimes combines two coffee beans in the hope of producing ice-drop coffee with richer flavor. For example, 20 grams of Honduran lychee orchid + 40 grams of sun-dried Yejafei red cherries, that is, with the fermented feeling of brandy, but also show lychee, berry-like fruit flavor.

Qianjie recommends that coffee beans with ice droplets should be roasted for about 20 days, as freshly roasted coffee beans emit a lot of carbon dioxide. When ice water drips into the ground coffee powder, the gas is constantly released, and the powder layer is easy to expand and bulge, resulting in a channel effect, resulting in uneven extraction, and the taste of coffee will be greatly reduced.

2. The importance of leveling coffee powder. Ice drop coffee must be pressed with powder. Many people do not understand why ice drop coffee should also be pressed with powder.

Here, it should be noted that the ice drop coffee powder is not compacted, but first gently pat the powder to keep the structure of the coffee powder in the filter uniform, and then use a flat-bottomed powder hammer to flatten it gently. Here, remember to press the powder gently, not as hard as extraction and concentration. If you press the powder too firmly, because the ice drop coffee does not have the pressure to extract like the coffee machine, it is easy to cause stagnant water in the powder layer and cannot filter the coffee liquid. And the ice drop filter paper or filter is usually at the bottom, unlike the coffee cup, which has a breathable convex groove, so when the coffee powder is soaked in water, the exhaust effect will also be affected, which will cause the whole pressed powder to be extracted unevenly.

3. Pre-wetting

The use of ice water "pre-immersion" is actually similar to the foggy steaming process in hand flushing, which can improve the consistency of the extraction effect and the finished product. in the case of ice droplet low temperature and filtered extraction, direct ice droplets may cause uneven wetting of the powder layer. part of the coffee powder is over-extracted while the other part of the coffee powder is not involved in the extraction. Pre-wetting in advance can also save time in production.

4. Spread a round filter paper on the powder trough

We will cover the coffee powder with a piece of filter paper after flattening the coffee powder, which can increase the contact area between the water droplets and the coffee powder and ensure the uniformity of extraction. When the water droplets fall and touch the coffee powder, a small pit will slowly drip out from the surface of the coffee powder, and the water will flow down the pit instead of spreading around, so the coffee powder in the whole bottle will not be completely infiltrated, resulting in insufficient extraction, which can be avoided by laying a layer of filter paper.

5. Find the right thickness of coffee grinding

The grinding degree of ice drop coffee in Qianjie is 80-85% in China's No. 20 standard sieve. We all know that the coffee powder is too coarse, the coffee flavor will be light, the coffee will be too fine, and the coffee will be bitter. By the same token, the coffee powder is too coarse and tasteless, while the coffee powder is too fine, it is easy to form a blockage that can not be drained normally, and then make the coffee bitter, so it is very important to choose a good degree of grinding. This time Qianjie is made of refreshing Asaria beans of Kenya, and the extraction rate is low at low temperature, so Qianjie baristas recommend a finer grinding than hand pulling. here, the standard sieve pass rate is 85%, and the store ek43s bean grinder is 9.5 degrees.

6. Control the speed of water droplets and the ratio of powder to liquid.

The velocity of ice droplets is the same as that of hand flushing, but the velocity of ice droplets is calculated as the number of drops per second. The slower the velocity is, the longer the total time is required, and it is easy to be extracted. Qianjie usually uses 7 drops every 10 seconds to extract, and everyone can adjust the flow rate according to their own preferences. The powder ratio is 1:10, because the ice drop coffee from Qianjie will be diluted with ice, so it will use a higher concentration, if it is made at home, it can be extracted with 1:12-1:14.

In the front street, the ice droplets are ground with 60g coffee beans into powder, put a round filter paper in the powder cup, pour the coffee powder, and finally spread a piece of filter paper on the surface and then wet the coffee powder with water, which can save the time of dripping filtration. at the same time avoid uneven extraction. Fill the upper pot with a mixture of ice and water, that is, ice and water at 1:1, for a total of 600g coffee extract.

7. Drink after cold storage

In the front street, the iced coffee is usually poured into a glass bottle with a sealing ring and placed in the refrigerator for 12 hours before drinking. In the process of pouring into the glass bottle, the coffee liquid with different concentrations can be mixed, while choosing a container with good sealing performance can ensure that it will not be contaminated by the outside world. the surface of the refrigerator looks clean, but in fact there are many microbes that are imperceptible to the naked eye.

Put in the refrigerator for 12 hours of low-temperature fermentation, will give the ice drop coffee aroma of fermentation, and the original flavor has become rich. Fermentation is very common in daily life, and uncontrolled fermentation will lead to food spoilage. The process can be effectively slowed down in a low-temperature environment, and Qianjie has also been proven that most of the ice-drop coffee made from coffee beans has the best flavor after being chilled for 12 hours.

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