What's the difference between cold extract, ice drop and nitrogen coffee?

Cold extract / cold coffee (COLD BREW) is injected with cold water into coffee powder and placed at low temperature for about 12 hours (including coffee powder). The concept is similar to cold brewed tea. Ice drop coffee (ICE DRIP) is obtained by dropping ice water into the coffee powder, extracting it drop by drop, and then putting the coffee liquid (without coffee powder) in a low temperature environment to produce fermentation.

Write = "Yue"

According to Mintel, a global market analysis and research company, sales of iced coffee in the United States have increased by 75% in the past 10 years. BlueBottle and Stumptown Coffee coffee buyers use cold extraction to make coffee, and under the large-scale promotion of Starbucks, cold-extracted coffee has become an attractive category of coffee, of which sales of iced coffee increased by 338.9% from 2010 to 2015.

Although the extraction rate is slow at low temperature, low-fat extracted coffee tastes more mellow and popular because it is easy to decompose the monosodium acid in coffee into pyrosylic acid, resulting in a sense of acid and bitterness. It is common to see cold coffee, iced American coffee, ice drop coffee and so on, but they are all low-grade products, but the taste and taste are very different.

Cold extract / cold coffee (COLD BREW)

The concept of cold-extracted coffee is similar to that of cold-brewed tea. during the extraction process, the coffee beans are ground, injected with cold water, soaked in a low-temperature environment for at least 12 hours, and finally the coffee bean powder is removed before drinking.

This cold bubble method will magnify the various flavors and flavors of coffee, reduce the acidity, and make the flavor more dry and quintessential. The characteristic is that the more cold it is to drink, the more delicious it will be. It is not necessary to dilute it, and it will be beautiful with ice cream. It is more popular in the United States to add equal proportion of coconut water. It can drink more refined coffee flavor and sweetness, and each special formula has its own flavor.

Nitrogen nitrogen Cold extract Coffee (NITRO COLD BREW)

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The injection of nitrogen into cold-extracted coffee will produce dense bubbles, which makes nitrogen ice-drop coffee feel like beer at first glance, so nitrogen coffee also has the title of "beer coffee" at the same time. Brewing not only makes the coffee coffee ground smooth, but also feels like cream has been added. Many users feel that it is more mellow than the original cold coffee, and there is a natural sweetness even without adding sugar. Iced coffee also takes on a new look.

Ice drop Coffee (ICE DRIP)

Ice droplets use a mixture of ice water below 5 degrees C to control the speed at which ice water drips into coffee powder after melting naturally. Ice water drops slowly dissolve the smell of coffee in coffee powder and leak the extract bit by bit. The time of complete extraction is about 2 to 8 hours. In order to get a better taste, it will take 1248 hours of cold storage to ferment. The amount of each extraction is very small (usually 30 to 60 milliliters), and the temperature is usually very high without ice. If the coffee liquid is too strong, then add ice cream to your taste. Because of the slow process, the ice drop coffee is very expensive, but it tastes good.

Laila, the champion of coffee in the United States, once said that iced coffee is more fragrant and tastier and more subtle than cold-extracted coffee.

Iced American coffee (ICE AMERICANO)

Iced American coffee is obtained by high-temperature extraction of coffee machine. Finally, the coffee liquid is poured on the ice and the amount of ice water is added. The taste of ice-American coffee is the same as that of ordinary high-fat extraction coffee. Ice cream and ice water have the effect of reducing moisture and thinning.

Japanese iced coffee (Japanese-style cold coffee)

Japanese iced coffee is not ice drop coffee, but some people say it even tastes better than ice drop coffee, because they believe that some special flavor molecules need to be extracted. The method is to fill the cup with ice under the cup of the coffee, and directly cool the extract of the coffee. If you want to save time, it is also an option.

The taste of coffee extracted from low coffee will change according to the degree of coffee roasting, water volume, water quality, water droplet speed, coffee grinding roughness and other factors, and the perfect proportion will take time and time to adjust. Low-fat extracted coffee has a sweet taste, low acidity, and a bitter taste, and it is also more frequent after fermentation, but at the same time, it is easier to lose the special flavor that has been released at a high temperature, so the selection of bean quality and roasting also requires special consideration.

If you want to try to make your own cold coffee at home, "Cold brew" brothers Jan and Niclas teach you four tips: "first of all, don't believe the nonsense that coffee beans are 'the thicker the better'. The suggestion is to reduce the roughness of the breadcrumbs and adjust them according to the extraction time. Second, the time required for ice is about 1224 hours, and it is best to drink 18 hours. If it is iced coffee, the extraction time is short, about controlling the rate of dropping one drop of coffee per second; third, it is not necessary to use 0 C ice water, it is probably less than 20 C water; fourth, if it is cold coffee, then only the last step: remove the coffee grounds. Let's drink! "

Extend the size of the tree.

How to make the ice drop coffee of ▶, which is full of fragrant flavor?

▶ novelty can also use its own hands to make cold-extracted coffee.