How can I make iced American coffee? Iced coffee. What kind of iced coffee do you have?

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According to global market analysis research firm Mintel, sales of iced coffee in the United States have increased by 75% in the past 10 years. From Bluebottle, Stumptown Coffee, and Starbucks 'large-scale promotion, cold coffee has become an attractive coffee category. Among them, iced coffee sales increased by 338.9% from 2010 to 2015.

Although the extraction speed is slow at low temperature, in terms of flavor, because the tannic acid in coffee is easier to decompose into pyroacetic acid at high temperature, it produces sour and bitter feeling. The coffee extracted at low temperature has a more mellow flavor and is popular. Common cold brewed coffee, iced American coffee, iced drop coffee, etc., although they are low temperature products, but the process and flavor are very different.

Ice Drip Coffee

Ice drops are the use of ice water mixture below 5 degrees C, let the ice naturally melt, through the valve to control the speed of ice water dripping into the coffee powder, ice drops slowly dissolve the coffee flavor in the coffee powder, little by little drip out of the extract, complete extraction time about 2- 8 hours. For better taste, a refrigerated fermentation time of 12- 48 hours is required. The amount of each extraction is very small (usually 30--60 ml), and the concentration is usually very high without ice. If the coffee is too strong, it will be diluted with ice according to personal taste. Because the process is slow, iced coffee is more expensive, but it tastes good.

American barista champion Laila once said in an interview that iced coffee has more aroma and a finer and more subtle taste than cold coffee.

Ice Americano

Iced American coffee is extracted by Italian coffee machine at high temperature. Finally, the coffee liquid is poured on ice and added with ice water according to personal preference. The flavor is similar to that of ordinary high temperature extracted coffee. Ice and ice water only have cooling and diluting effects.

Japanese style cold coffee

Japanese iced coffee is not iced coffee, but some people say it tastes even better than iced coffee because they believe that some specific odor molecules need to be heated to extract them. The method is to directly cool the extract of hand-brewed coffee by putting ice cubes under the filter cup of hand-brewed coffee. If you want to save time, it is also an option.

The taste of coffee extracted at low temperature will change according to factors such as coffee roasting degree, water volume, water temperature, water droplet speed, coffee grinding thickness, etc. The perfect ratio needs to be adjusted by time and experience. Low temperature extraction coffee taste mellow, low acidity, mild bitterness, fermentation also added layers, but at the same time it is easier to lose the special flavor that has been released at high temperature, so the selection of bean varieties and roasting degree also needs special consideration.

How do you make iced American coffee?

There are two approaches:

The old method was to immediately rinse an espresso over ice and add ice water, using the concept of aroma to preserve the original flavor of coffee.

The new method is to do the opposite, first put espresso in hot water, and then add a lot of ice to quickly cool it.

It looks like the only difference is the order of ice cubes, but the taste is different.

The old way of weak miscellaneous smell, often after a period of time to disappear, and hot American is almost no miscellaneous smell phenomenon.

Iced American coffee making advice for Front Street Coffee:

Add ice water 1:1 in a glass and concentrate in duplicate.