Taste characteristics of ice drop coffee made from single coffee beans how long is the cold fermentation time of ice drop cold extract coffee

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The weather in Guangdong is repeated over and over again, often at the temperature of 30-15 in winter, or up to 15: 30 in winter, once repeated, it can really bring a coat and cotton-padded jacket in the morning and shorts at noon, so no matter what the weather in Qianjie, every day will drop a pot of ice drop coffee for everyone to "relieve the heat". After drinking, many people will ask what kind of coffee beans do you use to make iced coffee? How would you like your iced coffee? How long will the iced coffee last? What is the proportion of powdered water in iced coffee? The front street of this article will answer one by one.

| what coffee beans are used for ice drop coffee?

Ice droplets are extracted with nearly zero-degree ice water to reduce the volatilization of the flavor of coffee at low temperatures, and store the aroma of coffee in the coffee liquid as much as possible. When the coffee liquid is drunk in the mouth, the temperature of the coffee liquid rises and the aroma contained in the coffee liquid suddenly explodes, which makes coffee drinkers feel a strong aroma in the back of the tongue. This sudden incense will make people feel very happy. Because the taste of ice droplets is refreshing and can drink the rich aroma of coffee beans, Qianjie coffee will choose coffee beans with rich flavor.

For example, Yega Xuefei fruit Ding Ding, this coffee bean ice drop coffee comes out the flavor is clear citrus sour but not very sour, very refreshing. Sometimes two coffee beans are mixed with ice drops on the front street to help complement the flavor. For example, Costa Rica Beethoven provides rich fruit acidity and Honduras Shirley provides a full-scented whisky flavor. If you want a wine with obvious aroma, Shirley accounts for 60%, and Beethoven accounts for 40%. Of course, this is only a reference value, which can be adjusted according to your own taste.

| what is the proportion of powdered water in iced coffee?

The proportion of ice drops of powdered coffee used in front street coffee is 1:10. But the coffee filtered out will be very rich, need to be diluted with ice, and milk can be added if you like. Friends who make ice-drop coffee at home can use the 1:13 powder-water ratio so that the ice-drop coffee comes out just right.

| Why should I leave the ice drop coffee in the refrigerator for more than 8 hours before drinking it?

The coffee flavor molecules that have just been extracted at low temperature have not been fully released and need to be put in the refrigerator for more than 8 hours to "wake up". In fact, this step is not so much called fermentation, otherwise it is an oxidation process. Just like coffee beans that have just been roasted, about 2% of the weight is carbon dioxide, and this large amount of carbon dioxide emits carbon dioxide with the storage environment, equipment, or method, making the pressure in the package higher than an atmospheric pressure. the pressure helps to integrate aromatic substances with oils, making all the aromatic substances inside the coffee beans easy to extract.

| how long can ice-drop coffee be preserved?

No matter how clean the container in which you store your coffee, Qianjie only recommends keeping it for 72 hours, starting with the completion of the extraction and pouring into the container. After all, there are still a lot of bacteria in the refrigerator, cryopreservation can only achieve the rate of bacterial reproduction, generally more than 72 hours of ice drop coffee will begin to appear "rag" taste, difficult to taste.

| how to drop iced coffee?

1. The front street uses a Tiamo curling kettle and uses a gouache ratio of 1:10, that is, 60g of coffee powder to extract 600ml coffee liquid.

2. Put a round filter paper on the lower part of the powder cup, wet the cup wall with water, and put in the ground 60g coffee powder (Qianjie coffee uses a Chinese standard No. 20 sieve, with a pass rate of 58%, which is a little thicker than the grinding degree by hand). Then shake the coffee surface, and you can also use the weight of the hammer to gently press the powder layer to make the surface smooth.

3. Spread a piece of filter paper on the coffee powder layer. Because the tension of the filter paper enables the water to evenly distribute the surface of the coffee powder layer for extraction, if there is no filter paper, the water droplets for a long time will drip the powder bed out of a pit.

4. Use ice water to "pre-soak" and moisten the whole coffee powder layer evenly with ice water. This step is like the steaming of hand-brewed coffee, which can improve the extraction effect and the consistency of the finished product.

5. Put the 1:1 ice water mixture into the water bottle and adjust the regulating valve to drip water for about 10.7 seconds. The total dripping time of ice dripping coffee at this speed is usually about 5 hours.

6. after making, pour the coffee liquid into a sealed glass bottle and put it in the refrigerator for more than 8 hours, so that the flavor molecules of the coffee can be released, the taste is better and easier to enter.

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