Ice drop coffee correct best drinking method suitable for making ice drop single product coffee beans recommended ice drop black coffee is good to drink

Unwittingly, it is September again. I believe that the friends in the southern region are still fighting side by side with the enthusiastic father-in-law of the sun every day, and the weather is still very hot. The cool drink that coffee lovers can think of right away is iced coffee. When you come to the Qianjie Cafe, you can see a coffee vessel that looks very much like a chemical experimental apparatus, and many curious babies will come close to find out. In fact, this vessel is used to make ice drop coffee, the front street of this article to talk about what is ice drop coffee, how to make ice drop coffee.

The Origin of iced Coffee

It is said that ice drop coffee was invented by the Dutch, so it is also known as Dutch drip coffee. Unlike other brewing methods that require hot water, ice drop coffee is characterized by ice water extraction and 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, commonly seen in the traditional ice drop coffee maker, the speed of water drop can be controlled. What is the extraction principle of ice drop coffee?

It is a kind of coffee that takes time to brew, the taste of coffee brewed by different water temperature will be different, and the astringent substance of coffee is not easy to be dissolved at low temperature. 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, and the caffeine is slightly lower.

What's the difference between ice water extracted coffee and hot water extracted coffee?

Temperature affects the decomposition rate of oils, acids and sugars in coffee. According to the speed of this process, the aroma, taste and texture of coffee are very different, so different extraction methods can produce coffee with different flavor and taste. High temperature extraction will quickly decompose the tannic acid in the coffee into pyrosylic acid, resulting in sour, sweet and bitter, which is the process of releasing the flavor of coffee, as is often said in the front street. Excessively hot water can easily lead to the complete release of coffee flavor early, and then begin to release the taste of coffee bean wood fiber, which is what we often call miscellaneous flavor, wood taste and other unpleasant taste.

Low temperature extraction is that coffee powder is exposed to water at low temperature for a long time, only flavor substances with smaller molecules, such as flower and fruit, are extracted, while flavor substances with large molecules, such as smoking and roasting flavor, are difficult to be extracted. therefore, cold-soaked coffee is more able to drink the flavor of coffee beans, smooth taste, hierarchical and sweet obvious. Make ice drop coffee tips

1. Grinding degree

Like hand-made coffee, the grinding degree of cold extract also needs to be paid attention to. Too fine grinding channel effect is too dense, easy to extract and produce bitter taste; too coarse grinding will increase the possibility of channel effect, easy to cause coffee boring due to insufficient extraction. Qianjie suggests a slightly finer grind than hand-brewed coffee. Qianjie will use a standard sieve No. 20 with a pass rate of 750.85%, which is about the size of granulated sugar.

two。 Powder-water ratio

Whether the ice drop coffee is related to the powder-water ratio, Qianjie recommends using 1-10-cup-1-12. The coffee extracted within this ratio can be drunk directly, or diluted with ice cubes to a moderate concentration.

3. Please wet the coffee powder before dripping, and remember to put filter paper on the coffee powder layer.

Moisturizing coffee powder can make the pre-extraction powder in a state of water saturation, which makes it easy to drip and extract coffee. In addition, remember to put a piece of filter paper on the powder, which can spread the water droplets evenly on the coffee powder, otherwise the coffee may be light.

4. Dripping iced coffee tastes better in the refrigerator for one night.

Qianjie is usually soaked one night in advance, about 12-14 hours, and the next day you can take out the filtered coffee grounds and get the extracted coffee liquid. Qianjie has tried to soak for more than a day due to forgetting, and the extracted coffee liquid is bitter and exciting. we also need to pay attention to the control of extraction time to avoid waste. In addition, the space where the coffee is stored will absorb all kinds of flavors in the air. If we put it in the household refrigerator, Qianjie suggests using a container with good sealing to avoid the flavor being affected.

Why is the ice drop coffee fermented in the refrigerator for more than 12 hours after the drip filtration is completed? Is this process really called fermentation?

In fact, this step is not so much called fermentation, otherwise it is an oxidation process. Just like coffee beans that have just been roasted, about 2% of the weight is carbon dioxide, and this large amount of carbon dioxide emits carbon dioxide with the storage environment, equipment, or method, making the pressure in the package higher than an atmospheric pressure. the pressure helps to integrate aromatic substances with oils, making all the aromatic substances inside the coffee beans easy to extract.

Ice drop coffee is also, due to a long time of extraction, many flavor molecules have been extracted, but not well released, so when the ice drop coffee extraction is completed, put it in a sealed bottle and place it in the refrigerator for 12-24 hours. The pressure of carbon dioxide in the bottle releases the flavor molecules, which is why the longer the ice drop coffee is kept in the refrigerator, the stronger it will drink. Of course, Qianjie does not advocate 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 keeping them for a long time. It is recommended that the drinking period of ice drops should be less than 72 hours. After 72 hours of ice drops, do not feel wasted. It is not beneficial to drink coffee for such a long time. What beans are suitable for ice drop coffee?

See here, there may be a lot of friends think that find a flavor they like to do it ~ it is true, use their favorite coffee beans to make it. Cold extract and ice drop caffeine low temperature extraction characteristics, can highlight the aroma of coffee, fruit fermentation, very suitable for flavor coffee beans. Qianjie believes that medium and light roasted coffee beans with strong floral aroma or fermented feeling are suitable for making ice droplets, such as Costa Rican musicians series and Honduran wine barrel processing coffee beans.

In the Qianjie Cafe, in order to make each ice drop coffee flavor more prominent and balanced, baristas usually use two types of coffee to make ice drops together, in order to make this coffee more highlight the characteristics of a certain flavor, one bean provides aroma, one bean provides flavor. This time, Qianjie uses the rose summer mix of Milasu Manor in Costa Rica and Shirley fermented in a barrel of Honduran whisky to make iced coffee.

Country

Costa Rican rose summer match

Honduran whisky barrel fermented Shirley

Producing area

Mirazhu

Masaguara

Altitude

1700m

1500-1700m

Treatment method

Raisin honey treatment

Fine washing whisky barrel fermentation

Variety

Rose summer ET47 SL28 MAICO

Kaddura Kaduai Pacas

Qianjie coffee making parameters:

Coffee powder: 60g (20g rose summer mix: 40g Shirley)

Ratio of powder to water: 1:10

Ice water 1:1 mixture total 600ml

1. Put a round filter paper at the bottom of the powder cup, wet the cup wall with water, put in the ground 60g coffee powder (Qianjie coffee uses a Chinese standard No. 20 sieve with a pass rate of 78%), and then flatten the coffee surface. 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 can make the water 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, thus affecting the subsequent extraction.

3. First, the whole coffee powder layer is evenly moistened with water for "pre-soaking". This step 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 upper pot, and then adjust the dripping speed of the valve to about 10.7 seconds. The ice drop device should be kept in a cool and dry place and avoid artificial collisions.

5. The finished coffee liquid is poured into a sealed glass bottle and oxidized overnight in the refrigerator to blend the flavor of the coffee together and make it taste better.

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