Ice drop Coffee the taste of ice drop coffee is full and smooth, not astringent and round.

There are many ways to brew coffee, among which ice drop is one of them. Iced coffee is also a kind of iced coffee, and iced coffee is the favorite of coffee friends in summer.

Ice drop coffee is naturally not brewed with hot water, but brewed with low temperature water, which is very different from our usual hand-brewed coffee. It will be much easier, and there will be a lot more time at the same time. If you want to drink a cup of ice drop coffee in a coffee shop, it may be about luck!

During the Dutch rule of Indonesia in 1699, a lot of coffee was grown in Java, and Dutch immigrants on the island of Java invented the method of making ice drop coffee. At the time, they believed that the upset stomach of coffee was caused by the sour taste of coffee, which reduced the sour taste after being made in ice water, so they preferred to drink it this way.

Ice drop coffee, some people call it Dutch Coffee, espresso or water drop coffee, also known as Dutch drip coffee. Ice drop coffee is extracted bit by bit through the compatibility of coffee itself with water, mainly by condensation and natural osmotic water pressure for about 8 hours. Ice drop coffee is characterized by the use of ice water to extract coffee, low-temperature extraction, it takes longer to dissolve the aromatic substances in the coffee. Therefore, the use of a chemical experiment-like eyedropper, let the ice water drop by drop, slowly infiltrate the coffee powder, the common traditional ice drop coffee maker, the speed of water drop can be controlled. Ice drop coffee, also known as water drop coffee, ice brewed coffee, is a way to make coffee drinks. The common iced coffee drip filter consists of 3-4 layers of glass containers mounted on wooden seats.

What is the extraction principle of ice drop coffee?

Hand-brewed coffee is brewed with the prescribed high-temperature water, time and powder-water ratio, which is simple and short. The advantage of high-temperature extraction is that it can quickly extract the flavor substances of coffee, so that the tannin in the coffee can be quickly decomposed into pyrosylic acid, resulting in sour, sweet and bitter, that is, the process of releasing the flavor of coffee, which is often said in the front street. The disadvantage of high temperature extraction is that it can easily lead to the complete release of coffee flavor, and then begin to release the taste of coffee bean woody fiber, which is what we often call miscellaneous flavor, woody taste and other unpleasant taste.

And ice drop coffee is a kind of coffee that takes time to brew. We know that the taste of coffee brewed at different water temperatures will be different, and the astringent substances of coffee are not easy to dissolve at low temperatures. Use ice water to extract for a long time, after extraction, put into the refrigerator for fermentation, slightly fermented ice drop coffee, with a touch of fermented aroma, the taste will also tend to be thick. Because it is not extracted at high temperature, the impurities in the coffee are extracted relatively less. Due to the long production time, the ice drop coffee can not be drunk immediately, because the flavor molecules extracted at low temperature can be completely released, but not very well released. So when the ice drop coffee extraction is completed, put it in a sealed bottle and put it in the refrigerator for 12-24 hours to make the pressure of carbon dioxide in the bottle to release the flavor molecules.

Ice drops are slightly lower in caffeine. For those who are affected by caffeine, Qianjie thinks that ice drop coffee can be chosen, which is not so harmful to the stomach, and the caffeine is relatively low, and the coffee flavor is also very rich.

The production of ice droplets is the same as making siphons, there must be a special instrument-& mdash curling kettle.

Steps to make iced coffee:

1. A common ice drop coffee pot is divided into three basic units: the upper pot, the middle pot and the lower pot, in which the ice water mixture is placed in the upper pot and the coffee powder cup is in the middle pot. First close the water control valve at the bottom of the upper pot and pour pure cold water or ice water mixture into the upper pot.

two。 Place the clean pot under the middle pot to receive the extracted coffee liquid.

3. Put a piece of filter paper on the flat pad under the coffee powder cup, place the right amount of ground coffee powder in it, gently pat to smooth the coffee powder, and then place a piece of filter paper flat on it.

4. Open the water control valve at the lower end of the upper pot to adjust the speed of water dripping. Generally speaking, if we limit the speed to 40-50 drops per minute, it will take 5 to 8 hours to get 1000 ml ice drops of coffee.

5. When the water in the upper pot is used up, we can take off the lower pot.

6. If you want the ice drop coffee to show the best flavor, you can bottle the extracted ice drop coffee and store it in the refrigerator. The coffee flavor is in the best condition from 3 to 7 days, showing a complex and elegant flavor like wine brewing. No wonder it has won the reputation of "ice drop wine brewed coffee", and its longest drinking period can be close to half a month.

Of course, it does not mean that it can be kept for as long as it takes. Qianjie does not recommend putting ice droplets for a week. After all, there are bacteria in the air or bottles, so it is difficult to guarantee the state of coffee after it has been kept for a long time. It is recommended that the drinking period of ice droplets should be less than 72 hours. Do not feel wasted after 72 hours of ice droplets. Drinking coffee for such a long time may be bad for your health.

Let's share the ice drop coffee recipe that is often made by Qianjie Coffee.

1, dark berry type: 60 grams of Costa Rican Mozart, Mozart this coffee bean using anaerobic honey treatment, itself has a very special raisin aroma. Used to make iced coffee will show a very obvious blueberry, black grape and wine fermented flavor, refreshing taste, teeth and cheeks stay fragrant.

2, refreshing and clean type: 60 grams of Asalia, Kenya, the acidity of Atharia 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 and grapefruit, taste fresh and light acidity, very suitable for summer drinking.

3, 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.

Adjust the speed of water droplets, use cold water to slowly drip, extract at 5 degrees Celsius for 8 hours and leak for a long time, so that the original coffee flavor can be naturally reproduced by fax, which is even more admirable.

The characteristics of ice drop coffee

The advantages of water drop coffee: it is not sour, does not hurt the stomach, and can be preserved for up to a week, especially on the third day, the flavor is the best, and the caffeine is low. Because the coffee powder is 100% low-temperature and moist, the extracted coffee tastes strong, smooth and rich. It is admirable; of course, the flavor is outstanding. Especially when you have a drink in the summer or the next morning, it is instantly refreshing.

Qianjie coffee brewing suggestion:

Whether it is hand-brewed coffee, ice drops or Italian, as long as it is your favorite taste, it is delicious. Qianjie believes that any way of brewing requires fresh coffee beans. Qianjie has always believed that the freshness of coffee beans has a great relationship with the flavor of coffee, so the coffee beans shipped in Qianjie coffee are roasted within 5 days. The purpose of Qianjie roasting is "freshly roasted coffee", so that every guest who places an order is the freshest coffee when he receives it. The bean cultivation period of coffee is about 4-7 days, so when the guest gets it, it is the time when the flavor is the best.

For those who need to be ground, Qianjie warmly reminds you that if the coffee beans are ground in advance, there is no need to raise the beans, because in the process of transportation, the pressure caused by carbon dioxide in the package can also make the coffee flavor round. so you can drink a cup of coffee as soon as you receive the coffee powder. But the coffee powder needs to be brewed in time, because the coffee powder oxidizes more quickly after contact with the air, that is to say, the flavor of the coffee will dissipate more quickly, and the flavor of the coffee is not so good. Therefore, Qianjie suggests buying whole beans, grinding and flushing now, so that we can better taste the flavor of coffee.

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