How to drink ice drop coffee? what kind of coffee beans are used to make ice drop coffee? Taste characteristics of ice drop coffee

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Although the extraction speed is slow at low temperature, in terms of flavor, low temperature extraction coffee is more mellow and popular because high temperature can easily decompose tannic acid in coffee into pyrowu acid, resulting in acidity and bitterness. Common cold brewed coffee, iced American coffee, ice drop coffee and so on, although they are all low-temperature products, but the production process and flavor are very different.

The concept of cold-extracted coffee is similar to cold-brewed tea. During the extraction process, the beans are ground, injected with cold water, soaked in a low temperature for at least 12 hours, and then filtered out before drinking.

This cold soaking method will magnify the various flavors and aromas of coffee, reduce acidity, and make the flavor cleaner and purer. Ice drop coffee is characterized by the fact that the more cold it is to drink, the better the flavor is. It is more popular in the United States to add equal proportion of coconut water without dilution and ice cubes. Can drink a more pure coffee sweet flavor, each unique formula has its own flavor.

Ice drop coffee is 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 water drops in the coffee powder slowly dissolve the flavor of coffee, a little drip out of the extract, the complete extraction time is about 2 Mueller 8 hours. In order to get a better taste, it will take 12Murray 48 hours of cold fermentation time. The amount of each extraction is very small (usually 30murmur60ml). The concentration is usually very high without ice cubes. If the coffee is too strong, it will be diluted with ice cubes according to your taste. Because of the slow process, ice drop coffee is more expensive, but tastes excellent.

The taste of coffee extracted at low temperature will change according to the degree of coffee roasting, water volume, water temperature, droplet speed, coffee grinding thickness and other factors, and the perfect proportion needs to be adjusted by time and experience. Low-temperature extracted coffee tastes sweet, low acidity, mild bitterness, and adds layers after fermentation, but it is also easy to lose the special flavor that has been released at high temperature, so the selection of bean varieties and roasting degree also requires special consideration.

Cold bubble method

There are many ways to make cold coffee, but it is mainly divided into two categories-cold extract and ice drop coffee. To make cold coffee, you need a kettle with a filter. Add water to the ground coffee beans and let them soak for 24 hours. On the other hand, making ice drops of coffee requires equipment in the coffee tower to let the coffee filter through the ice and drop down one by one.

The difference between the two methods is that the flavor of the brewed coffee is very different. The coffee made by the cold extraction brewing method has a dark cinnamon color and is suitable for matching milk, while the ice drop coffee brewing method can change more different tastes according to the type of coffee beans you use.

Coffee extracted at low temperature has a sweet taste, low acidity and mild bitterness, adding layers after fermentation, as intoxicating as aged wine.

Although the aroma of delicious iced coffee is not as unrestrained as that of hot coffee, all kinds of good taste, aroma and touch come one after another, enriching our mouths and satisfying our hearts. But it is not just iced coffee with ice cubes, but cold extracted coffee slowly extracted from cold water or ice water, subverting the imagination of ordinary coffee and enjoying the mellow flavor and cool pleasure of tasting wine.

Qianjie recommends making ice drop coffee bean formula:

30g [Hartmann] + 30g [Sakuran], the taste of ice drop coffee will have strong fermented fruit aroma.