What is the difference between iced coffee, ice droplets, water droplets and cold coffee?

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Hot weather always reduces our desire to drink hot drinks. In recent years, cold coffee and iced coffee have been very strong. There are always a variety of related introductions. What is the difference?

First of all, it is necessary to know that coffee will dissolve acid under high temperature brewing, and some substances cannot be extracted even at low temperatures. Generally, hand-brewed coffee or Italian coffee is to inject hot water into coffee powder for high temperature extraction, while cold-extracted coffee is only extracted with normal temperature water at the highest temperature. Although the extraction speed is very slow, the total extraction time will also be lengthened and thus bring rich flavor. So you may smell fruit or fermentation before drinking the cold extract, but the acidity you can feel when drinking it is not obvious.

In addition to its low acidity, cold extraction coffee is characterized by its high sweetness, smooth taste and fermented aroma. For friends who reject the acid of light roast coffee, you can take the cold extract of light roast coffee to taste, and maybe it will slowly open his interest in fine coffee. Here are two types of cold coffee:

Cold coffee:

In addition to the well-known "ice drop", in fact, there are three methods including cold bubble (ice brew) and water drop. In addition to different methods (water temperature, time), these three kinds of coffee also affect the results of extraction degree, taste and aroma richness.

1. Cold bubble (ice brew)

Extraction method:

Combine coffee powder with water at room temperature directly, or soak it in a follicular bag and refrigerate it, just like cold tea. The easiest way to make it (some people heat hot water first, then add normal temperature water, and finally refrigerate and soak)

Extraction temperature: lower than normal temperature

Production Difficulty: Low

Concentration: Low

Flavor type: light, fermented, light taste

2. ice drop

Extraction method:

Set up the appliance at room temperature, ice water dissolved in ice cubes at the top slowly drips onto the coffee powder for extraction, which takes a long time.

Extraction temperature: lower than normal temperature

Production difficulty: Medium

Concentration: Normal

Flavor type: light fragrance, fermentation, smooth taste

3. water droplets

Extraction method:

Set up the appliance in room temperature environment, control the speed of dripping coffee powder from the top, time-consuming, and check the amount of water at the top frequently, so as to avoid excessive water and affect the dripping speed. The process is more complicated.

Extraction temperature: normal temperature water

Production Difficulty: High

Flavor type: rich, fermented, full palate

Iced coffee:

1. Japanese iced coffee

Hand brewed coffee drips into the container filled with ice cubes, and the coffee with higher concentration directly melts the ice cubes, cools down and dilutes, presenting cold and delicious Japanese iced coffee.

2. American iced coffee

The espresso extracted by the espresso machine is added to the container filled with ice cubes to achieve the same cooling and dilution effect. It's a little different from American coffee with ice.

III. Extended practice:

All of the above are directly drunk after extraction, but there are many extended formulas and practices, such as adding milk, sugar, coconut juice and other raw materials, without masking the coffee flavor, how to 1+1>2, with the comprehensive effect of coffee and ingredients, is the direction that many people have been looking for.

Many stores use nitrogen machines to fill nitrogen to make nitrogen iced coffee with a beer-like dense taste, because sometimes light roast coffee is used to make fruity and fermented coffee, but because the oil content of light roast beans is low, the coffee is too low or thin, and adding nitrogen does not affect the original taste of coffee, adding coffee taste mellow experience.

Finally, it should be noted that although cold coffee drinks smooth and cold, but because of the long extraction time, often takes more than 12 hours, so its caffeine content is higher, but through the Italian coffee machine for a short time to extract and dilute the American iced coffee, its caffeine content is the lowest. Don't be fooled by the cold and smooth taste of cold extract, and unconsciously ingest excessive caffeine.

For more information on cold coffee, please refer to Wang Weixin's recent book "Cold Coffee Learning", which not only introduces the differences in cold coffee in detail, but also provides details of the formula. Try it at home or in the store.