Summer iced coffee makes iced American coffee, iced latte, cold extract coffee, iced coffee

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When making Japanese iced coffee, we need to drip the coffee directly on the ice, which means you can enjoy it more quickly. After all, there is no need to cool it again. This practice is not only extremely efficient, but also gives coffee a complex taste that cold-soaked coffee can never present.

The traditional iced American coffee has a slightly light taste, but it does not lose the original flavor of the coffee. Choose the right coffee beans and taste the sweet aroma of the coffee without sugar in time.

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

This cold bubble method will magnify the various flavors and aromas of coffee, reduce the acidity, and make the flavor cleaner and purer. The characteristic is that the more cold the drink, the better the flavor. It is more popular in the United States to add equal proportion coconut water, which is more popular in the United States. It can drink more pure coffee flavor and sweetness, and each formula has its own flavor.

Ice droplets use a mixture of ice water below 5 degrees C to naturally melt ice and control the speed at which ice water drips into coffee powder through a valve. Ice water drops slowly dissolve the flavor 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 takes 12 to 48 hours to refrigerate and ferment.

The amount of each extraction is very small (usually 30 to 60 milliliters). Generally, the concentration is very high without ice. If the coffee is too strong, it will be diluted with ice according to your taste. Because of the slow process, ice drop coffee is more expensive, but tastes excellent.

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