About ice drop coffee powder water ratio time production method introduction what kind of coffee bean is suitable for ice drop cold extraction?

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Hot summer, cold coffee is also one of the drinks to relieve the heat. When you walk into a coffee shop, you will find why the price of iced coffee is so much higher than that of ordinary iced coffee. Of course, ice drop coffee is not just iced coffee with a better name, but its time-consuming extraction process and sweet and mellow flavor are all the reasons why it is so expensive.

What is ice drop coffee?

Ice drop coffee is a kind of coffee extraction method filtered by ice water. Different water temperatures will make different flavors of coffee, the astringent substance of coffee is not easy to dissolve at low temperature, and it has a round taste that is thick but not astringent, mellow but not bitter, so it can be said to be the first choice for making iced coffee.

The Origin and principle of Iced Coffee

First of all, we need to find out the difference between the three nouns:

Ice drop Coffee (Cold drip coffee)

Ice brewed coffee (Cold brew coffee)

Dutch coffee (Dutch Coffee).

To put it simply, Dutch coffee is a general term. Both ice-drop coffee and ice-brewed coffee belong to the way of making Dutch coffee, which is also rooted in Dutch coffee. Dutch coffee is defined as the use of cold water to soak coffee powder.

In the 1600s, the Dutch crew were on their way back to Europe from the then colony of Indonesia. Because there was no hot water in the ship, they could not drink hot coffee, so they came up with iced coffee. The coffee extracted with cold water has a soft and palatable taste and a sweet smell, which is loved not only by the crew, but also by ordinary people. "

The above is the story of the origin of ice drop coffee that is often heard in the market. in fact, it is made up by Japanese coffee makers to promote ice drop coffee pot, and it is one of the marketing methods.

As a matter of fact, Western countries, including the Netherlands, do not mainly use the Japanese method of drip-by-drop extraction (drop-by-drop extraction of ice water), but the so-called "Cold-Brew" method of soaking coffee powder in cold water for a long time. Moreover, there is no so-called Dutch Coffee coffee in the West, but later coffee makers used it in marketing after listening to the story of the origin of Japanese-style ice drop coffee.

The basic principle of ice drop coffee maker

Ice drop coffee is the coffee that is drunk after being refrigerated and ripe, so it is also called "mellow wine in coffee". The upper, middle and lower three-layer containers are sequentially filled with zero ice temperature water, coffee powder and dripping coffee liquid, which belongs to the continuous coffee extraction method for many times.

Even the iced coffee extracted under the same conditions varies greatly in taste due to different ripening periods. During the ripening process of ice drop coffee, the molecules of coffee ingredients become larger and will be more palatable than when they were first extracted. Under the same conditions, the extracted ice drop coffee is ripened in one day, one week and ten days respectively, and the taste and aroma of different ripening time are different, even the ripening period of personal preference is also different.

The Best Taste period of Ice drop Coffee

According to Qianjie Coffee's daily experience in making and selling ice drop coffee, the best flavor of ice drop coffee is best when it is finished and refrigerated in the refrigerator for 24-72 hours. Generally speaking, after more than 72 hours, although the taste of the coffee will be improved and the taste will be fuller, the aroma will become weaker and weaker ~ so it is recommended that you finish drinking within 72 hours after the extraction.

Recommended coffee beans suitable for making ice droplets

Ice drop is a kind of coffee extracted at low temperature. the low temperature environment will inhibit the release of heavy molecular substances. some deep-roasted coffee beans will be mellow and sweet when extracted by hand at high temperature, but the coffee made into ice drops is thin and tasteless. Therefore, the production of iced coffee is more suitable for the use of medium-to medium-roasted coffee beans.

These roasted coffee usually retain more small and medium molecular sour and sweet substances, long-term low-temperature extraction can make these substances more fully released, coffee taste fresh and clean, but also very full and fragrant.

Qianjie coffee shops make iced coffee and usually roast their own freshly roasted coffee beans. Only freshly roasted coffee beans will have richer flavor and aroma. All coffee beans sold in Qianjie Coffee are sent out within five days after the roasting is finished.

To make ice drop coffee, it is recommended to use the medium-to-shallow roasted "Qianjie-Essidamo Huakui coffee beans". The flavor shows full mixed berry juice, sweet and sour, slightly fermented like fruit wine, and sweet like black tea.

Or you can use the moderately roasted "Qianjie-Panamanian Flower Butterfly Coffee beans", with aromas of white flowers, clean acidity of citrus fruits, sweet caramel like roasted sweet potatoes and sweet green tea.

The process of making your own iced coffee at home

1) put the coffee powder in the middle pot

Because ice drop coffee cannot extract a large number of aromatic substances from coffee powder at high temperature, especially the macromolecular aromatic compounds which are mainly roasted in medium and deep baking are difficult to dissolve in ice water, they are usually used with strong flower and fruit flavor and obvious sweet and sour sense. or shallow roasted coffee beans with alcoholic aroma.

Therefore, the grinding thickness of coffee powder is mainly medium and fine grinding (China No. 20 standard screen screening rate of 75% / fine sugar size). After putting the coffee powder, remember to put the round filter juice on the surface to play the role of water flow distribution.

2) place ice cubes on the pot.

Use a mixture of ice water less than 5 degrees Celsius for trickling. In particular, before the start of dripping, coffee powder should be completely soaked in advance to avoid channel phenomenon, so that water droplets can not evenly pass through all coffee powder.

3) Control the flow rate of dripping water.

Controlling the drip flow rate is a very important link in the production of ice drop coffee. If the flow rate of the water drop is too fast, the extraction will be insufficient, and the coffee will be very light and have no aroma. On the contrary, if the flow rate is too slow, it will cause the coffee to ferment and produce sour or alcoholic taste. According to the results of the experiment, Qianjie Coffee recommends that the ice drop coffee maker flow rate controller be adjusted to the optimal flow rate: 7 drops every 10 seconds.

4) extraction ratio of ice drop coffee

The ratio of water to powder of ice drop coffee is about 10%. For 100g coffee powder, the weight of the ice + water mixture in the upper pot is about 800g to 1000g (recommended ice: water = 1:1).

5) waiting for extraction

The most important feature of ice drop coffee is that it takes a long time to wait, depending on the amount of coffee powder and ice cubes, basically waiting for 3.5 to 12 hours!

6) refrigerated preservation

After the ice drop process, the coffee liquid is usually packed in a clean, sealed glass jar, covered tightly and refrigerated in the refrigerator for a period of time, which can enhance the aroma and sweetness of the coffee, as well as the sense of fermentation.