Pursuing the original flavor of coffee in Ethiopia-- Erica, how to make ice drop coffee

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Ice drop coffee, also known as water drop coffee, ice brewed coffee, is a way to make coffee drinks. Ice drop coffee uses ice water, cold water or ice cubes to extract coffee, which is very slow and often takes hours, so ice drop coffee is more expensive.

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.

The principle of ice-brewed coffee is that the coffee itself is compatible with water and is extracted bit by bit by melting ice. The extracted coffee has different flavor characteristics according to coffee roasting degree, water quantity, water temperature, water drop speed, coffee grinding thickness and other factors.

Coffee powder is 100% low-temperature soaked and moist, the extracted coffee taste is strong, smooth, rich, admirable, and the flavor is outstanding. Adjust the speed of water droplets, use cold water to slowly drip, with a low temperature of 5 degrees Celsius, leak for a long time, so that the original flavor of coffee can be reproduced naturally.

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.

Yega Xuefei is one of the regions with the highest water content in Ethiopia.

Yejia Xuefei coffee beans are petite, but with a unique fragrance of fresh flowers and soft fruit acidity, just like a woman with aura, clean and elegant, gentle and elegant, sweet and lovely. Yega Xuefei has always been famous in the eyes of coffee connoisseurs, and many coffee lovers are fascinated by it.

Yega Xuefei Sunshine Erica Ice drop data sharing:

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.

Flavor and palate: ripe fruit flavor, floral aroma mixed with honey-like sweet aroma, soft acidity, citrus flavor, full-bodied, rich and fresh.