The method of making Starbucks Cold extract Coffee how to drink drip coffee? How to save it

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Dripping coffee, also known as Dutch coffee, originated in Europe. The dripping pot for brewing was invented by an archbishop in Paris. It uses cold water or ice water to extract, adjust the speed of water droplets by natural osmotic water pressure, extract at a low temperature of 5 ℃ for 4 to 10 hours and leak for a long time, so that the original flavor of coffee can be naturally reproduced by fax.

Dutch coffee

The dripping coffee filter pot originated in the Netherlands and is the best choice for making iced coffee. The most special thing about water drop coffee is that cold water is completely used in the process of coffee extraction. General production will let cold water deep baking at the rate of 7 drops in 10 seconds, fine grinding of coffee powder, let coffee slowly extract through cold water. Drink directly or add ice.

The advantage of water drop coffee 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 of "shallow roasting but sour, deep roasting bitter but strong". Water drop coffee is another reason why deep-roasted coffee beans are not sour and deep-roasted coffee beans can be diluted with ice after being made, 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 the dripping 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 dripping coffee is the dripping speed. With a slow dripping speed of 10 seconds and seven drops, water and coffee powder will be mixed for a long time, so the coffee taste is more saturated. If the dripping time is too fast, the taste is too light. At the same time, it will produce stagnant water spill. On the contrary, too slow will make the coffee ferment, produce sour taste and wine taste.

Dripping coffee

In order to avoid fermentation and maintain flavor, the drip coffee must be refrigerated in the refrigerator and kept at room temperature for no more than 8 hours. if you need to heat up and drink, you can directly heat it, but be careful not to let the coffee boil when heated.

Should prepare utensils: water drip kettle

Suitable for coffee beans: deep baked beans or Dutch iced coffee beans

Coffee powder consumption and grinding scale: grinding 2: 1.5 in 30g/

Brewing method:

1. Put the amount of coffee powder calculated according to the number of people into the drip and squeeze it gently, then pour in a small amount of water to soak it all.

two。 Put a drip on the beaker and fill the trough with a portion of water. (about three 300~350cc).

3. The lid is closed. It takes different time to make coffee depending on the condition of different utensils.

4. Hope that when drinking coffee, remove the lid, bucket trough and drip and pour it into the beaker to add fire, so as not to pour the boiling degree into the cup.

Thank you for reading.