Iced coffee is stupid and confused? The difference between ice drop, cold bubble, cold extract and chilled coffee

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* iced coffee

The key to the production of ice-drop coffee lies in the "cold" and "slow" ice water located in the container at the top of the equipment, which is controlled by the valve to infiltrate the coffee powder drop by drop. The coffee liquid is filtered and gradually collected in the pot at the bottom. The whole extraction process takes about half a day.

Advantages: cold water ice drop, soak the coffee powder with cold water before dripping, extract the coffee is not sour, put it in the refrigerator for one to three days, slightly fermented taste, make the coffee more sweet and smooth, as thick as whisky, while the flavor level is obvious, as rich and changeable as hand-made. It is recommended that the coffee beans are Manning and Yega Xuefei.

Water speed: adjust the dripping speed to 1 drop in 2 seconds, before dripping, the coffee powder should be completely soaked to avoid the channel phenomenon, so that the water droplets can not evenly pass through all coffee powder. If the flow rate of water droplets 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.

Extraction secret

Ratio of water to powder: the ratio of coffee powder to ice is about 1 680 (100g coffee powder extract 600~800CC ice drop coffee), depending on personal preference.

Grinding: it is recommended to fine grind the coffee powder to increase the contact area between the coffee powder and water.

Bean selections: recommend well-balanced deep-baked mantenin, Kenya, or medium-to-light baked sun Yega Chuefei and Costa Rican honey.

# the main flavor of medium-shallow baked beans is the brightness of fruit acid and the aroma of flowers and plants, which represents Ethiopia. Beans with floral flavor should be enjoyed immediately after ice dripping and should not wait for fermentation, because there may be wine but no fragrance of flowers and plants after fermentation.

* Cold brewed coffee

The concept of cold brewed coffee is similar to that of cold brewed tea, and it is the hottest drink in recent years. Directly soak the coffee powder in ice water, soak the coffee powder for a long time to extract coffee takes about 18 hours, soak and refrigerate, filter and bottle, also known as ice brewed coffee.

Advantages: cold bubble method to enlarge the flavor and aroma of coffee, reduce the acidity, the more ice, the better. Without hot water soaking, low-temperature ice water will not extract coffee bean impurities and bitter and other large particle molecules, so the taste is clean and pure, fresh and slightly sweet and smooth.

Disadvantages: due to the long contact between water and coffee powder, the strongest caffeine is suitable for drinking at a time when you most need to stay awake.

* chilled coffee

Iced coffee is quickly extracted from coffee powder with hot water, then added with ice or a cold drink coffee after rapid cooling, which takes about 2-3 minutes to make, such as Japanese-style iced hand-made coffee and iced American coffee.

Convenient and fast, the flavor is easy to fade because of melting ice.

Ice drop, cold bubble and chilled flavor

* both ice-drop coffee and cold-soaked coffee are extracted with cold water, so they are collectively called "cold-extracted coffee". Compared with hot-water extracted coffee, they can better retain the flavor and aroma of coffee, reduce volatilization, and soften acidity and bitterness. because the coffee soaked in cold water is not easy to oxidize, it can inhibit the appearance of sour taste, and the acidic fat in coffee is not easy to be dissolved by cold water.

* iced coffee is to cool hot coffee. It tastes much less distinctive than cold bubbles and ice droplets.

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