The Origin, production principle, advantages and Best drinking method of Ice drop Coffee

The weather is getting hotter and the ice-drop coffee in the front street cafe is also selling well. In fact, ice drop coffee is not as complicated as we believe. Today, Qianjie Coffee will share the method of making ice drop coffee. The origin of ice drop coffee

In the 1600s, the Dutch crew were on their way back to Europe from the then colony of Indonesia. Because there was no hot water in the ship, they could not drink hot coffee, so they came up with iced coffee. Coffee extracted with cold water is soft and palatable and smells good to the nostrils, not only to the crew, but also to ordinary people. "

Okay! The above origin story is actually made up by Japanese coffee makers in order to promote curling, and it is one of the marketing methods. As a matter of fact, Western countries, including the Netherlands, do not mainly use the Japanese method of drip-by-drop extraction (drop-by-drop extraction of ice water), but the so-called "Cold-Brew" method of soaking coffee powder in cold water for a long time. Moreover, there is no so-called Dutch Coffee in the West.

The invention of ice drop coffee

Although the ice drop is called Dutch coffee (Dutch Coffee), it doesn't have much to do with Holland. On the contrary, it has a deep origin with Japan, so it is also called Kyoto Coffee. While reading the coffee book, the owner of Kyoto Flower House Coffee read the method of making coffee by the local people in the Dutch colony of Indonesia at that time, and was very interested in this method. Then, according to the description in the book at that time, with the help of the chemistry students of Kyoto University and the medical equipment company, he developed the ice drop device, which wanted to recreate the Indonesian method of making coffee, thus invented the ice drop coffee. Later, it became popular in Europe and the United States. Because they were not aware of this period of history, they directly called it Kyoto Coffee.

Ice droplets are extracted with nearly zero-degree ice water to reduce the volatilization of the flavor of coffee at low temperature, and store the aroma of coffee in the liquid as much as possible, and when it is drunk into the mouth, the temperature of the liquid rises and the aroma contained in the liquid suddenly explodes, which makes coffee drinkers feel strong aroma behind the mouth and tongue. This sudden incense will make people feel very happy.

Qianjie coffee ice drop coffee production and sharing

1. The gouache ratio of Qianjie coffee ice drop is 1:10, that is, 60g of coffee powder extract 600ml of coffee liquid.

2. Put a round filter paper at the bottom of the powder cup, wet the cup wall with water, and put in the ground 60g coffee powder (the size of coarse sugar, used by Qianjie stores.

EK-43s#10 scale), and then shake the coffee surface, you can also use the weight of the hammer to gently press the powder layer to make the surface smooth.

3. Remember to put a piece of filter paper on the noodles. Because the tension of the filter paper can make the water distribute evenly, if there is no filter paper, the water droplets for a long time will drip out a pit in the powder bed.

4. Use ice water to "pre-soak", in fact, this is similar to the steaming process in hand flushing, which can improve the consistency of the extraction effect and the finished product. If the ice drops directly, it may cause uneven wetting of the powder layer, some of the coffee powder is overextracted while the other part is not involved in the extraction.

5. Put the 1:1 ice-water mixture into the water bottle and adjust the regulating valve to drip for about 10.7 seconds.

6. after making, pour the coffee liquid into a sealed glass bottle and put it in the refrigerator to ferment overnight, so that the flavor of the coffee is mixed together, making it better and easier to taste.

The caffeine content of ice drop coffee

Many people think that the caffeine content of ice drop coffee is low, because the lower the water temperature, the less easily caffeine dissolves (the lowest temperature of caffeine dissolution is above 80 degrees Celsius). However, the low amount of caffeine extracted by cold water should not be underestimated after a long period of extraction, so some people think that the caffeine content of ice drop coffee is higher, and many experimental results have confirmed this claim. Ice drop coffee will vary greatly in caffeine content because of the coffee beans used in different cafes, the water drop interval and the total extraction time, so people who are sensitive to caffeine drink ice drop coffee instead of drinking ice drop coffee. Qianjie recommends drinks with lower caffeine content such as American style and latte.

How do we choose coffee beans that make ice drops?

The first reaction of the friends who saw this title was: just choose a drop of beans. But if you use only one kind of beans to make ice droplets, you may not be able to experience the sweetness or smoothness of the beans. Therefore, Qianjie often makes ice drop coffee with two kinds of coffee beans, in order to make this coffee more distinctive in a certain flavor. The following front street introduces two ways of matching, which can be used as a reference.

Formula 1: 30g [front street coffee Honduras Shirley] + 30g [front street coffee Costa Rica Beethoven]

Barrel-treated Shirley plus washed Beethoven, fermented wine, rich acidity with honey sweetness. Whisky barrel fermented Shirley, with a distinct whisky aroma and a smooth vanilla cream. Washed Beethoven has obvious citrus acid with the fullness of raspberry juice. Made into ice droplets, you will feel the strong aroma of whisky, with obvious fullness of citrus acid and berry juice and smooth vanilla cream in the mouth.

Formula 2: 20g [Qianjie Coffee Honduras Litchi Orchid] + 40 [Qianjie Coffee Rose Xia Village Red Mark]

Barrel-treated litchi orchid with sun-treated rose village red mark, light brandy aroma, plum-like acidity with sweet maple syrup. Brandy barrel-treated litchi orchid coffee has a rich brandy aroma, the back of chocolate and a high sweet finish like lychee and honey. Sun rose summer village red label, plum, citrus fruit acidity, with the sweetness of maple syrup and creamy taste. When made into ice droplets, you will feel the light aroma of brandy, and the rich fruit acid leads to the sweetness and creamy smooth taste of honey.

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