Ice drop coffee cold storage fermentation time ice drop preservation time ice drop cold extraction production powder water ratio grinding degree

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How to make a good cup of iced coffee? There are no detailed standards, and everyone has their own production methods and standards, so what details do you need to pay attention to in making ice-drop coffee, such as the choice of coffee, the thickness of powder, the proportion of gouache, the flow rate of water, and so on?

It's cool to drink a cup of homemade ice-drop coffee, which can not only relieve summer heat but also refresh you, and act as a pretentious force.

First of all, you have to have a curling kettle to make ice drop coffee. We don't need to buy ice drop curling, because we are not local tycoons after all.

If your beans are of good quality, don't buy 80% robusta + 20% Arabica beans to make ice drop coffee. As long as the beans are all right, the ice drop coffee made by buying a 1000 yuan ice drop kettle and a 100 yuan ice drop kettle is almost the same!

How to make iced coffee?

Ice drop coffee is actually very simple and does not require too much human intervention. 60 grams of coffee beans are used in the front street. The degree of grinding is usually measured by the cup, and it is a relatively fine degree of grinding. Remember to put filter paper on the coffee powder. When you buy an ice drop pot, the seller will give it away. It really doesn't. The effect of cutting a round filter paper with filter paper used by Didi coffee is the same. The main purpose of putting a piece of filter paper is to make the water flow more evenly, rather than just dripping in one place.

The ratio of powder to water is: ice: water: powder is 1:1:5, of course, you can be thicker at 1:4 or even 1:3 if you like, and of course you use higher gouache than your degree of grinding is coarser. At a speed of seven drops in ten seconds, the total time is about 6-8 hours. After it is done, ferment it in the refrigerator for one night to make the flavor better.

1. Think of ice drop coffee as low-temperature, long-time pressure-free extraction, compared with high-temperature and short-time high-pressure extraction of Expresso, why do you say so? Because the results of the two are quite similar, with the same high concentration.

2. First wet the coffee beans with ice water, as if by hand, and the amount of water should be just wet without dripping. This action is very similar to the pre-soaking action of Expresso, which can shorten the ice dripping time by more than an hour.

3, the proportion of ice drop coffee is about 60 grams of beans, 300ml, you can observe the color of the drops, if it is about to fade, you can stop, or catch it in another container first and taste it. If you feel bad, you will know which part should stop. If you feel too thick when tasting, you can add some ice water to dilute it. It tastes just as good.

4. In order to speed up the speed, Qianjie Coffee will add some water to the ice every 20 cc for 30 minutes, which can accelerate the extraction. The overall time is recommended to be done within 3 hours of 2Murray, so there seems to be less caffeine (partly because only the front part is taken, not the back), whether you hate caffeine or not (it tastes completely different from the over-extraction during heat flushing), be sure to try it.

5. Ice wine? Oh, that's completely different. Ice brewing is not different from ice droplets!

6. After dripping, it can be refrigerated in the refrigerator.

Qianjie recommends making ice drop coffee bean formula:

30g [Hartmann] + 30g [Sakuran], ice drop coffee beans will have a strong fermented fruit aroma.