Ice drop coffee and cold extract coffee are different from ice drop coffee beans. Recommended ratio of powder to water.

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Hot summer, listen! The cicadas in that tree are barking! The cicada on another tree is also barking! In Guangzhou, this damned summer is either steamed, roasted or boiled in boiling water. If you have a cold drink in your hand, it will pull you from hell to heaven in an instant. Recently, many friends who come to Qianjie coffee shop will ask, is there any cold coffee?

But did you know that there are actually three kinds of cold coffee: iced coffee, cold coffee and cold coffee. What's the difference between them? Next, let the front street coffee explain to you the difference between them.

Ice drop coffee

What is iced coffee? Ice drop coffee is the coffee liquid extracted by ice water dripping through coffee powder. It is said that ice drop coffee was invented by the Dutch. However, ice drop coffee has been in Japan for hundreds of years. Ice drop coffee is also known as "Kyoto Coffee" (Kyoto coffee) and "Japanese-style slow-drip" (Japanese style slow drop). In South Korea, almost every cafe sells ice drop coffee, and many famous brands of ice drop appliances also come from Japan and South Korea.

The advantage of ice drop coffee is that the ① is filtered with cold water, the coffee is 100% soaked and moist, and the extracted coffee tastes smooth but not sour. The disadvantage is that it is difficult to grasp the speed of drip filtration. Generally speaking, the best speed of drip filtration is 7 drops in 10 seconds.

[front Street Coffee Ice drop Coffee making method]

Powder quantity: 60 grams

Ratio of powder to water: 1:10

Grinding degree: the pass rate of Chinese standard No. 20 screen is 85%.

Time: 6muri for 8 hours

1. Put a round filter paper on the lower part of the powder cup, wet the cup wall with water, and put in the ground 60g coffee powder (Qianjie coffee uses a Chinese standard No. 20 sieve, with a pass rate of 58%, which is a little thicker than the grinding degree by hand). Then shake the coffee surface, and you can also use the weight of the powder hammer to gently press the powder layer to make the surface smooth.

two。 Spread a piece of filter paper on the coffee powder layer. Because the tension of the filter paper enables the water to evenly distribute the surface of the coffee powder layer for extraction, if there is no filter paper, the water droplets for a long time will drip the powder bed out of a pit.

3. Use ice water to "pre-soak" and moisten the entire coffee powder layer evenly with ice water, which is like the steaming of hand-brewed coffee, which can improve the consistency of the extraction effect and the finished product.

4. Put the 1:1 ice-water mixture into the water bottle and adjust the regulator to drip for about 10.7 seconds.

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

So, what kind of coffee beans can be used to make ice drops of coffee? There are coffee beans commonly used to make ice drops on the front street that I would like to share with you.

Dark berry type: 60 grams of Mozart in Costa Rica. Mozart coffee beans are treated with anaerobic honey and have a very special aroma of raisins. Used to make iced coffee will show a very obvious blueberry, black grape and wine fermented flavor, refreshing taste, teeth and cheeks stay fragrant.

Refreshing and clean type: 60 grams of Asalia, Kenya, the acidity of Azaria is very lively, as a whole like a cup of fruit juice, used to make ice drop coffee will have the fragrance of virgin fruit, grapefruit, taste fresh and light acid, very suitable for summer drinking.

Sweet and delicious: Indonesia gold Mantenin 60 grams, few shops will use deep-roasted coffee to make ice drops of coffee, have not tried may feel that deep-roasted coffee beans made of ice drops will be very bitter, in fact, this is not the case. Using the ice drop production method of Qianjie and mixing it with ice after 24 hours in the refrigerator, Golden Mantenin Ice drop Coffee is sweet, a hint of chocolate bitterness, the whole is very clear, and the fermentation feeling of a strong fragrance is comfortable.

Iced coffee

Iced coffee is what we usually call iced American coffee. The practice of iced American coffee is very simple and fast, that is, espresso with iced water. The principle of making espresso is that the temperature of the water is close to boiling over the coffee powder at a pressure of nearly 9murmur10 atmospheric pressure.

Its advantage is that iced American coffee is really convenient and fast. But there are many drawbacks: first, you need a coffee machine that can extract espresso; second, the flavor tends to fade as the ice melts.

[front Street Coffee Ice American Coffee making method]

Qianjie Coffee shops use their own sunflower sunflower beans, which contain 70% of Honduran Shirley and 30% of Yega Sheffield sun-tanned cherries.

20 grams of powder, take 27 seconds, extract 40 grams of coffee liquid.

After the espresso is extracted, pour ice cubes and water into the cup, and finally pour the extracted espresso into the ice water.

Cold coffee

The concept of cold-brewed coffee is similar to that of cold-brewed tea, that is, a large amount of coffee powder is directly soaked in water and stored in the refrigerator for a long time to store the coffee extracted by soaking coffee powder for a long time. The production time is about 8 Cold Brew Coffee, so it is also known as "iced coffee".

This cold soaking method will magnify the various flavors and aromas of coffee, reduce acidity and make the flavor cleaner and purer. The characteristic of cold brewed coffee is that the cooler it is, the better it tastes. You don't have to worry about weakening the flavor if you add ice directly.

The advantage of cold brewed coffee is that impurities and bitterness in coffee beans are not easily extracted because of low temperature extraction. The disadvantage is also obvious, that is, it takes a long time to make.

[Qianjie Coffee Cold brewed Coffee making method]

With 50 grams of powder as the basis, in the choice of grinding degree, because the water temperature in contact with coffee powder is lower than that of ordinary hand-brewed coffee, we choose a slightly smaller scale than hand-brewed coffee, that is, the pass rate of No. 20 standard sieve is 65%. Put the coffee powder into a glass bottle, then add 400ml of normal temperature water and 100g hard ice cubes (a total of 500g ice-water mixture) to the bottle at 1:10, then stir the coffee powder and water well with a stirring stick. seal and store in the refrigerator.

After putting it in the refrigerator for 24 hours, use filter paper to filter out the coffee grounds to get a clean coffee liquid, then use a clean sealed bottle to put the coffee liquid into a clean bottle and refrigerate it for about 4 hours before drinking.

Although low temperature extraction is not easy to extract the magazine and bitterness of coffee beans, but after all, the extraction time is relatively long, and it is soaking type. In order to avoid the coffee liquid after extraction is too strong, it is recommended to adjust the grinding degree.

What kind of coffee beans are suitable for making cold coffee? Of course, Qianjie Coffee here recommends Shirley from Honduras, whose cold-soaked coffee has a strong wine flavor, rich vanilla cream and chocolate cocoa taste.

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