Drinking ice drop coffee does not hurt the stomach, it is not bitter to make ice drop coffee, how many seconds does a drop of water temperature?

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The advantage of drop coffee is not sour, do not hurt the stomach, because the use of this method to make coffee, the coffee beans selected are mostly deep-roasted coffee beans such as Mandelin, due to "shallow roast incense and acid, deep roast bitter but strong" Therefore, ice drop coffee is not acid and choose another reason for deep-roasted coffee beans, ice coffee will be added after dilution, so we must choose deep-roasted beans to drip so as not to be rich enough.

The reason why coffee drops taste less astringent is because of the use of cold water. Other coffee brewing methods mostly use hot water brewing, and too high temperature of hot water will make coffee in some of the chemical decomposition out, release astringent taste, and ice drip coffee completely with cold water drip filtration, coffee 100% saturated wet, extracted coffee taste smooth and not sour. Another key to the success or failure of ice drop coffee is the drip rate, with a slow drip rate of 7 drops in 10 seconds, the water and coffee powder have a longer time to fuse, so the coffee taste is more saturated; if the drip time is too fast, the taste is too weak, and water will overflow at the same time; otherwise, too slow will make the coffee ferment, producing sour and wine.

The principle of ice drop coffee is that coffee itself is compatible with water and is extracted bit by bit by melting ice cubes. The extracted coffee presents different flavors depending on factors such as roasting degree, water content, water temperature, droplet speed, coffee grinding thickness, etc.

The coffee powder is 100% low temperature saturated and moist, and the extracted coffee tastes fragrant, smooth and rich, which is appreciated; the flavor presented is outstanding. Adjust the dripping speed, use cold water to drip slowly, at 5 degrees Celsius, drip for a long time, let the original coffee naturally reproduce.

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