Ice drop coffee extracted with cold water is more popular in summer than coffee brewed in hot water.

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Extraction principle

Use the droplet pressure dripping from the top to extract the coffee, add the water to the pot, scoop the coffee powder on the filter paper, then slowly filter, and use the re-baked, finely ground coffee powder. The appropriate extraction speed is 1.5 seconds to drop 1 drop of coffee, and the speed can be adjusted by using the flow rate adjustment switch.

Ice drop coffee extracted with cold water is more popular in summer and tastes less sour than coffee brewed in hot water, even if it is preserved for a long time. In addition, caffeine only dissolves in water over 75 ℃, so ice drops of coffee extracted with cold water have little caffeine, less bitterness or astringency, and are full of dark chocolate and smoky aromas.

Ice drop coffee maker

Ripe flavor of long-time cold bubble extraction

Ice drop coffee utensils, originally made by the Netherlands, so also known as Dutch coffee (Dutch Coffee), or water drop coffee (Water Drip), cold brewed coffee (Cold Brew). Because of its supple taste and long finish, it is very popular with coffee lovers.

Unlike other coffee extracted by hot water, ice drop coffee is characterized by a long time extraction with cold water for 3 to 12 hours. The extracted coffee will not be drunk directly, but will be put in an airtight container and refrigerated for 2 to 5 days to continue to ripen, so that it can taste a more supple flavor. Good iced coffee can also feel better taste and aroma than red wine. It is also good to add ice or cold water to drink according to your preference, or to add sugar and milk. Generally speaking, this extraction method of adding coffee powder to cold water for a long time is loved by many people.

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