Which tastes better, the difference between cold coffee and iced coffee?

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What is cold coffee?

Cold-extracted coffee English Cold Brew Coffee, also known as cold-brewed coffee, ice-brewed coffee, cold-brewed coffee, is the coffee liquid that puts the ground coffee powder directly into normal temperature water, soaks and extracts for more than 12 hours, and then filters out the coffee liquid. Some will soak the coffee powder with a mixture of ice water, and then extend the time to 48 hours.

Because the coffee made in this way has not gone through the high temperature, the tannins that originally caused the "astringent" taste of the coffee will not be dissolved and the acidity is low, so the taste will be softer and smooth.

What is ice drop coffee?

Ice drop coffee, also known as water drop coffee, is a way to make coffee drinks. Ice drop coffee uses ice water, cold water or ice cubes to extract coffee. The extraction process is very slow and often takes several hours, so ice drop coffee is more expensive.

The difference between cold-brewed coffee and iced coffee

This is the similarity between the two kinds of coffee, but the difference is that only ice water and coffee powder are involved in the whole extraction process of cold-extracted coffee.

A large amount of air is added to the extraction process of ice drop coffee. Every drop of ice water is fully mixed with air and coffee powder. After the final production is successful, it needs to be fermented for another night. So that the ice drop coffee has a stronger wine smell.

But in terms of stability, cold-extracted coffee is obviously more stable. As long as you make sure that the specific temperature of powder and water is fixed every time. The final product will not be much worse. It is more suitable for the chain operation of star father. On the other hand, there are too many variables in ice drop coffee, and it is necessary to observe the speed of conditional water droplets at all times. And keep the upper layer always a mixture of ice water, so that each drop of ice water is exactly 0 degrees Celsius. We also need to control that the drip is just finished within the estimated time frame. When the time is up, if there is not enough dripping, the extraction is insufficient, and the dripping time is too long and too extractive, making it more operable. Coupled with the need for cold fermentation, it is more suitable for independent cafes to figure it out slowly.

Which tastes better?

Which tastes better is difficult to answer, cold coffee will be more refreshing and soft, ice coffee will be more rich, it all depends on personal preference.

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