What are the suggestions for ice drop coffee beans _ tips for choosing ice drop coffee beans _ recommendation for ice drop coffee beans in Qianjie

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Many people ask the editor what kind of beans should be used to make ice drops.

As we all know, ice drop coffee beans are recommended to choose single beans, effectively remove bitterness and tannins, taste rich and smooth, not sour, do not hurt the stomach, sometimes we will use more than 2 kinds of single beans, to make ice drops. Ice-drop coffee is more fragrant and tastes more delicate and subtle than cold-extracted coffee. First of all, you have to have a curling kettle, which you can buy at a treasure, HARIO and TIAMO. The household price is around 200.

| | Ice drop Coffee |

It refers to the coffee beverage that is soaked and extracted at low temperature for a long time with water below 5 ℃ or even close to freezing point. It is recommended to use a single product of beans to make ice drop coffee. The rate of dripping 7 drops in 10 seconds lasts about 8 hours. This way of low temperature extraction for a long time makes the coffee powder 100% moist, effectively removes bitterness and tannins, and has a rich and smooth taste. It won't hurt the stomach if it's not sour.

We have tried a few, and I think it tastes good. I'd like to share it with you today:

Sometimes we will use one or more kinds of single bean to make ice droplets. We have tried several recipes of ice drop coffee beans that feel good, and we will share them with you today.

[formula 1] Clean and refreshing

60 grams [Kenya Jiamoni]

Make ice drops with washed [Kenyan] coffee beans to get a cup of coffee with clean flavor and bright acidity.

[Kenya Jiamoni] is a classic Kenyan coffee that tastes like a cup of fruit juice, with sour oranges in the mouth, a touch of grapefruit peel in the middle, and a touch of berry and caramel sweetness in the finish.

[formula 2] fermented wine flavor

30 g [Sidamo Sakuran] + 30 g [Panama Hartman]

Sun-treated [Sakuran] and red wine-treated [Hartman] have a strong aroma of fermented wine with some slight acidity, which is more suitable for people with heavier taste.

Sun-treated Sakuran has a high sweetness, smells like strawberries and tastes like passion fruit, fermented wine, strawberries and jackfruit. The red wine treatment [Hartmann] has some fermented red wine aromas and a supple palate with flavors of tropical fruits, nuts and yellow sugar.

The coffee dripped from this formula has stronger fermentation flavor, higher sweetness and higher alcohol thickness.

[formula 3] balanced complementary type

30 g [Costa Rican black honey] + 30 g [Yega Sheffield Benafenafka]

[black honey] with a slightly fermented flavor, it is paired with the sweetness of [black honey] with the acid of washing [Yega Xuefei]. It is suitable for people who like small and fresh drinking.

[black honey] this bean has some flavors of black sugar, caramel and spices, with high sweetness.

Washed [Benafenka] is based on the sweet and sour aroma of ripe yellow lemon, with a touch of black tea in the end, which tastes like a cup of lemon black tea.

It smells with a hint of black sugar, but it tastes like citric acid, the overall flavor tends to be sour and sweet, and the taste is relatively light.

Making tips

1. Coffee beans: water: ice ratio is 1:5:5, powder-water ratio is 1:12

2. You can press the powder, but not too hard. The weight of the powder press itself is enough. The purpose of pressing powder is to flatten the powder, not to compact it. If there is no powder pressing, it will be easy to soak the powder as soon as the water goes down, but if the pressure is too strong, the water will not go down, and it is easy to produce a channel effect.

3. Remember to put a piece of filter paper on the noodles. Because the tension of the filter paper can make the water distribute evenly, if there is no filter paper, the water droplets for a long time will drip out a pit in the powder bed.

4, to use ice water "pre-immersion", (ice + water, 1:1) in fact, this is similar to the hand-flushing steaming process, which can improve the extraction effect and the consistency of the finished product. If the ice drops directly, it may cause uneven wetting of the powder layer, some of the coffee powder is overextracted while the other part is not involved in the extraction.

5. After making, it is best to pour the coffee into a sealed glass bottle and put it into the refrigerator to ferment overnight, so that the flavor of the coffee is mixed together, making it better and easier to taste.

Ice drop coffee bean brand recommendation

The single iced coffee beans baked in Qianjie Coffee are fully guaranteed in terms of brand and quality. And more importantly, the performance-to-price ratio is extremely high, a pack of half a pound 227 grams, the price is only 80 Murray 90 yuan or so. According to 200ml per cup of ice drop coffee, the powder-to-water ratio is 1:10, a bag can make 11 cups of coffee, each cup of ice drop coffee only costs about 8, 9 yuan, for the coffee shop to sell dozens of yuan a cup price is extremely cost-effective.

Qianjie coffee: Guangzhou bakery, the store is small but a variety of beans, you can find a variety of unknown beans, but also provide online store services. Https://shop104210103.taobao.com