Attention should be paid to the reduction of caffeine caused by cold water extraction for a long time in the production of ice drop coffee.

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At the beginning, it is necessary to adjust the flow rate of ice droplets, about 60 drops per minute, that is, the speed of one drop per second. It is necessary to observe more in the early stage and adjust at any time, and the flow rate can be adjusted more slowly in the later stage. It takes about 6-8 hours to make a 220 ml liquid. I usually like to drop at night, and when I sleep, many people like to encapsulate it immediately. My personal habit is to put it in the air for about 4-5 hours and then encapsulate it. This advantage is to let the coffee liquid have a fermentation process, so that the aroma will be better and more mellow. If you are interested, you can try it.

It can be bottled after 4-5 hours of open contact with the air. The small bottle bought has a capacity of 200 milliliters. It can be refrigerated in the refrigerator after bottling. It will not be a problem if you keep it in the refrigerator for more than two weeks. It takes more than a month to produce mold.

At the beginning, Dutch immigrants wanted to brew coffee in cold water because they hoped to reduce the sour taste in the coffee. They thought that drinking coffee would cause stomach discomfort because the sour taste in the coffee was causing trouble. So brewing coffee in cold water can avoid the sour taste of coffee (because the acidic fat of coffee is less easily dissolved by cold water), and can keep the brewed coffee for a longer time. By the same token, we use the traditional bag-making method to make iced coffee, in which the coffee liquid is foamed with an egg beater, and the oil in the coffee should be removed to avoid sour taste so that it can be preserved for a long time.

In fact, in addition to not dissolving acidic fat, ice drop coffee has another advantage of preserving the aroma of coffee in the coffee liquid. Because coffee is generally brewed in hot water, part of the coffee aroma is emitted during brewing. Ice drop coffee does not emit aroma in the process of dripping, so keep the aroma of coffee intact in the coffee liquid. When the coffee is imported, its strong wine aroma and fruit aroma will come out. "

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