Techniques for the production of ice-drop coffee recommendation of the ratio of water temperature to water temperature for the extraction of ice-drop coffee beans

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Ice drop coffee is a common frozen coffee in coffee shops in summer. Because it takes a long time to make, you usually need to make an appointment or prepare it in advance. The flavor of ice drop coffee is very different from that of coffee made by other methods, so you will remember it especially when you try it. In this article, Qianjie Coffee will teach you how to make ice drop coffee.

The Origin of iced Coffee

In the 17th century, Dutch sailors came up with ice drops of coffee on their way back to Europe from the then colony of Indonesia, because there was no hot water in the ship and could not drink hot coffee. Coffee extracted with cold water has a soft and palatable taste and a sweet smell, which is loved not only by the crew, but also by ordinary people.

actually! The above origin story is actually made up by Japanese coffee makers in order to promote curling, and it is one of the marketing methods. As a matter of fact, Western countries, including the Netherlands, do not mainly use the Japanese method of drip-by-drop extraction (drop-by-drop extraction of ice water), but the so-called "Cold-Brew" method of soaking coffee powder in cold water for a long time. Moreover, there is no so-called Dutch Coffee in the West.

The invention of ice drop coffee

Although the ice drop is called Dutch coffee (Dutch Coffee), it doesn't have much to do with Holland. On the contrary, it has a deep origin with Japan, so it is also called Kyoto Coffee. While reading the coffee book, the owner of Kyoto Flower House Coffee read the method of making coffee by the local people in the Dutch colony of Indonesia at that time, and was very interested in this method. Then, according to the description in the book at that time, with the help of the chemistry students of Kyoto University and the medical equipment company, he developed the ice drop device, which wanted to recreate the Indonesian method of making coffee, thus invented the ice drop coffee. Later, it became popular in Europe and the United States. Because they were not aware of this period of history, they directly called it Kyoto Coffee.

Ice droplets are extracted with nearly zero-degree ice water to reduce the volatilization of the flavor of coffee at low temperature, and store the aroma of coffee in the liquid as much as possible, and when it is drunk into the mouth, the temperature of the liquid rises and the aroma contained in the liquid suddenly explodes, which makes coffee drinkers feel strong aroma behind the mouth and tongue. This sudden incense will make people feel very happy.

How to make ice drop coffee

1. The ratio of powder to water used in the ice drop of Qianjie coffee is 1:10, that is, 60g of coffee powder extract 600ml coffee liquid.

2. Put a round filter paper in the lower part of the powder cup, wet the cup wall with water, put in the ground 60g coffee powder (the size of coarse granulated sugar), and then shake the coffee surface flat, or you can use the weight of the powder hammer to gently press the powder layer to make the surface smooth.

Note: how to determine the grinding degree of ice drop coffee, it is difficult for our naked eye to observe the accuracy of coffee powder thickness. So we need some tools to assist in calibration. The front street is calibrated with a standard sieve No. 20 (0.85mm).

Qianjie coffee grindability standard sieve pass rate:

Ice drop > hand race wind 80% > Mocha American drip 75-80% > cup test 70-75% > normal pressure 65-70%

Therefore, the grinding fineness of ice drop coffee is finer than that of hand-brewed coffee, about 83-85% of the pass rate.

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. Use ice water to "pre-soak", in fact, this is similar to the steaming process in hand flushing, which can improve the consistency of the extraction effect and 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. Put the 1:1 ice-water mixture into the water bottle and adjust the regulating valve to drip for about 10.7 seconds.

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

Qianjie ice drop coffee formula sharing

① front street classic ice drop: Shirley 30 grams + Beethoven 30 grams, this is the front street self-made ice drop formula, but also many guests' favorite ice drop formula. In the production, the sherry coffee beans and Beethoven coffee beans are stirred and then ground. After making ice drops, it shows a strong aroma of whisky, and the blend of refreshing citrus fruit and full vanilla cream is memorable.

② refreshing clean type: 60 grams of Asalia, Kenya, Assaria's acid is very lively, as a whole like a cup of fruit juice, used to make ice drop coffee will have the fragrance of virgin fruit, grapefruit, taste fresh and light acid, very suitable for summer drinking.

③ sweet and delicious: Indonesia gold Mantenin 60 grams, few shops will use deep-roasted coffee to make ice drops of coffee, never tried may think that deep-roasted coffee beans made of ice droplets will be very bitter, in fact, this is not the case. Using the ice drop production method of Qianjie and mixing it with ice after 24 hours in the refrigerator, Golden Mantenin Ice drop Coffee is sweet, a hint of chocolate bitterness, the whole is very clear, and the fermentation feeling of a strong fragrance is comfortable.

④ wine rhyme type: Panama Hartmann 20g + Mozart 40g, 2020 Mozart coffee using anaerobic honey treatment, its grape, blackcurrant flavor is more obvious. Hartman used the red wine treatment method, its flavor is sweet berries and fermented red wine aroma. The iced coffee made with this recipe is like a glass of chilled wine.

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