What are the characteristics of ice droplets? What is suitable for ice droplets?

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Water drop coffee originates from Europe, through natural osmotic water pressure, adjusting water drop speed, slowly dripping with cold water, leaking for 10 hours with 5 C low temperature extraction chain, so that the original flavor of coffee can be naturally reproduced by fax.

The advantage of dripping coffee is that it is not sour and does not hurt the stomach, because using this method to make coffee, most of the coffee beans selected are deep-roasted coffee beans such as Mantlin, because they are "slightly roasted but sour, while deep roasting is bitter but strong." ice drop coffee is another reason why deep-roasted coffee beans are not sour. Ice cubes will be added to dilute iced coffee, so deep-roasted beans must be selected to filter so as not to be strong enough.

The reason why the taste of waterdrop coffee is not astringent is because of the use of cold water. Other coffee brewing methods often use hot water, while hot water with too high temperature will break down some chemicals in the coffee and release astringency, while ice drip coffee is completely filtered with cold water, and the coffee is 100% soaked and wet. the extracted coffee tastes smooth but not sour. Another key to the success or failure of ice-drop coffee is the dripping speed. With a slow drip rate of 10 seconds and seven drops, the water and coffee powder have a longer fusion time, so the coffee taste is more full; if the dripping time is too fast, the taste is too light, and at the same time, it will produce stagnant water spillage, on the contrary, too slow will make the coffee ferment, produce sour taste and wine taste.

Water drop coffee originates from Europe, through natural osmotic water pressure, adjusting water drop speed, slowly dripping with cold water, leaking for 10 hours with 5 C low temperature extraction chain, so that the original flavor of coffee can be naturally reproduced by fax.

The advantage of dripping coffee is that it is not sour and does not hurt the stomach, because using this method to make coffee, most of the coffee beans selected are deep-roasted coffee beans such as Mantlin, because they are "slightly roasted but sour, while deep roasting is bitter but strong." ice drop coffee is another reason why deep-roasted coffee beans are not sour. Ice cubes will be added to dilute iced coffee, so deep-roasted beans must be selected to filter so as not to be strong enough.

The reason why the taste of waterdrop coffee is not astringent is because of the use of cold water. Other coffee brewing methods often use hot water, while hot water with too high temperature will break down some chemicals in the coffee and release astringency, while ice drip coffee is completely filtered with cold water, and the coffee is 100% soaked and wet. the extracted coffee tastes smooth but not sour. Another key to the success or failure of ice-drop coffee is the dripping speed. With a slow drip rate of 10 seconds and seven drops, the water and coffee powder have a longer fusion time, so the coffee taste is more full; if the dripping time is too fast, the taste is too light, and at the same time, it will produce stagnant water spillage, on the contrary, too slow will make the coffee ferment, produce sour taste and wine taste.

1 prepare utensils > curling kettle

Suitable for coffee beans > > deep baked beans

Coffee Powder consumption and Grinding scale > Grinding 2: 1.5 in 30g/

Basically, it depends on the size of your equipment and the length of time.

The price of a cup of iced coffee ranges from 0 yuan to 1000 yuan, and the portion size is about 1000-300cc.

Because the caffeine of ice drop coffee will be heavier than the coffee extracted in any way, generally speaking, the store will not provide too much weight. Drinking too much can lead to palpitations and even uncomfortable feelings.

Ice cubes are suitable for dilution, which will basically be put in the refrigerator to refrigerate the light wine flavor, depending on the concentration and the right amount of ice dilution.