Does cold extract coffee have much caffeine? how to make cold extract coffee is healthier?

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Although ice drop coffee was invented in the Netherlands, an interesting phenomenon is that you can hardly find this kind of coffee in the Netherlands, but it has caused an ice drop trend in Asia. In Japan, ice drop coffee has a history of hundreds of years, so ice drop coffee is also known as "Kyoto coffee" (Kyoto coffee) and "Japanese-style slow-drip" (Japanese slow drop). In South Korea, almost every cafe sells ice drop coffee, and many famous brands of ice drop appliances are from Japan and South Korea.

The difference between chilled coffee, cold extracted coffee (cold bubble) and iced coffee

Part1\ chilled coffee-made by hot extraction /

Iced coffee ice coffee refers to a cold drink coffee that is quickly extracted with hot water and then added with ice or cooled rapidly. It takes about 2 Mel and 3 minutes to make.

Advantages: convenient and fast

Disadvantages: the taste is easy to fade due to melting ice

Part 2\ Cold extracted Coffee-made by cold extraction

Cold coffee Cold Brew Coffee is definitely the hottest drink keyword in the world this summer. Cold Brew concept is similar to cold tea, is a large number of coffee powder directly soaked in cold water below 5 degrees C, long-term low-temperature soaking coffee powder extract coffee, about 8-12 hours, also known as ice-brewed coffee.

Refrigerate for several hours and then filter out the excess oil and bottle it. This cold soaking method magnifies the various flavors and aromas of coffee, reduces acidity, and makes the flavor cleaner and purer. Cold Brew coffee is characterized by the fact that the more ice the coffee tastes, the better it is without dilution and ice cubes. It is more popular in the United States to add equal proportion of coconut water, which can drink more pure coffee flavor and sweetness.

The Dripo accompanying cup can be used as cold-soaked coffee or ice-dripping coffee, only ice water and coffee powder are needed. First put coffee powder, second put pill filter paper, three pour ice water to start production!

Advantages: since they have never brewed coffee with boiling hot water, low-temperature cold water will not force out the impurities and bitterness of coffee beans, so they prefer to use Cold Brew method to brew coffee. This way of drinking not only tastes fresh and slightly sweet, but also tastes smoother because the sour and bitter tastes are relatively reduced.

Cons: because the water has been in contact with coffee powder for a long time, the coffee in Cold Brew contains the strongest caffeine and is suitable for drinking when you most need to stay awake.

Part 3\ iced Coffee-Cold-drip coffee /

It refers to the coffee that uses a drop of cold water dripping at a uniform rate to extract the flavor substances in the coffee powder. It takes about 8 hours, depending on the size of the equipment. The taste of the extracted coffee will change according to the coffee roasting degree, water quantity, water temperature, water drop speed, coffee grinding thickness and other factors.

Advantages: the coffee is filtered with cold water, the coffee is 100% soaked and moist, the extracted coffee tastes smooth, not sour, and does not hurt the stomach. The coffee beans most suitable for making ice drip coffee are nothing more than deep-roasted Manning and fresh Yega Xuefei (Ethiopia).

Disadvantages: it is necessary to master the filtration speed, dripping slowly with seven drops in 10 seconds, the water and coffee powder have a long time fusion, so the coffee taste is more full; if the filtration time is too fast, the taste is too light, at the same time, it will produce stagnant water overflow, on the contrary, too slow will make the coffee ferment, produce sour taste and wine taste.

03

How to extract ice drop coffee

Are you ready for a real iced coffee this summer? As long as you prepare a curling kettle, your favorite coffee, ice cubes and patience, you can have a cup of iced coffee, which is known as a goddess in the coffee world.

Basic principles of ①

The key to the production of ice drop coffee lies in "cold" and "slow". The ice water located in the container at the top of the equipment is controlled by the valve to infiltrate the coffee powder drop by drop. The coffee liquid is filtered and gradually collected in the pot at the bottom. The whole extraction process takes about half a day.

How to extract ②

The secret of ③ extraction

Ratio of water to powder: the ratio of coffee powder to ice is about 1: 10 / 10 / 12, depending on personal preference.

Grinding: it is recommended to grind the coffee powder finer, which can increase the contact area between the coffee powder and water.

Bean selection: recommend the well-balanced deep-roasted coffee beans Mantenin, or the fruity Yegashifi (Ethiopia) and Costa Rica.

# the main flavor of medium-shallow baked beans is the brightness of fruit acid and the aroma of flowers and plants, which represents Ethiopia. Beans with floral flavor should be enjoyed immediately after ice dripping and should not wait for fermentation, because there may be wine but no fragrance of flowers and plants after fermentation.

# Deep baked beans drink a strong and pure taste, which can be drunk with Mantenin, Mamba and Pacific rafting. If you drink immediately after a drop of ice, it is usually bitter and uncharacteristic. It is recommended that you usually wait for fermentation for 24-48 hours to produce an interesting taste of fermentation, which tastes like wine. And the color is much darker than when the drop is good, with a long finish and a rich taste.

Water speed:

A slow drip filtration of about 1 drop in 2 seconds is the best. Before starting to drip, the coffee powder should be completely soaked to avoid the channel phenomenon and prevent the water droplets from passing evenly through all the coffee powder.

Controlling the drip flow rate is a very important link in the production of ice drop coffee. If the flow rate of the water drop is too fast, the extraction will be insufficient, and the coffee will be very light and have no aroma. On the contrary, if the flow rate is too slow, it will cause the coffee to ferment and produce sour or alcoholic taste. (but some people like the sour taste and wine taste, which is why there is the emergence of cold coffee Cold brew coffee.)

Which flavor is better, cold bubble, ice drop or ice drop?

In fact, iced coffee is to lower the temperature of hot coffee, in taste is far inferior to cold bubble and ice drop coffee, cold bubble coffee and ice drop coffee are extracted with cold water coffee, compared with hot water extracted coffee, can maximize the flavor and aroma of coffee, while softening the acidity and bitterness, because cold water brewed coffee is not easy to oxidize, it can also restrain the appearance of sour taste. (note: the acidic fat in coffee is not easily dissolved by cold water. )

Whichever you like, try cold coffee that tastes simple and delicious at home on a hot summer day.