What coffee beans are used to make ice drop coffee | Front Street Coffee shares the blending idea of ice drop coffee!

Professional coffee knowledge exchange More coffee bean information Please pay attention to coffee workshop (Weixin Official Accounts cafe_style)

It's autumn now, but…In this kind of weather down the cup of iced coffee is also very happy ~ then the question comes, iced coffee should choose what beans? Front Street Coffee usually chooses more than two beans to make iced coffee. Today, Front Street Coffee will share our matching ideas with you!

Ice Drop Coffee

This is a coffee that takes time to brew. We know that the coffee brewed at different water temperatures will taste different, and the astringent substances of coffee at low temperatures are not easy to dissolve.

After extraction with ice water for a long time, put it into the refrigerator for fermentation. After slightly fermentation, the ice coffee has a faint fermentation fragrance and the taste tends to be thick. How should iced coffee be made?

In fact, the production of ice drop coffee is quite simple, but first we need an ice drop pot ~

The top of the ice dripper is where ice cubes and water are placed. The ratio of ice cubes to water is 1:1;

The middle position is for coffee powder, and the ratio of coffee powder to ice water mixture is 1:10-1:12.

The bottom one is the pot for collecting coffee liquid ~ ice drop coffee beans

What is ice drop coffee, how to make us finished introducing ~ Next, Qianjie Coffee will share with you how to choose coffee beans and how to mix them!

When choosing coffee beans to make iced coffee, we have to have a theme first. What flavor do we want to have in this pot of iced coffee? What flavor does it project? Front Street Coffee wanted to make a pot of iced coffee with a bouquet, a fruity tone and a creamy feel. Therefore, in the choice of coffee beans, Front Street Coffee chose [Honduras Shirley] and [Rock Black Honey] these two beans!

[Honduras Sherry] This is a whisky sherry barrel processed coffee bean, freshly picked coffee fruit after fine washing, then put into the mature sherry whisky oak barrel low temperature fermentation for 30-40 days (temperature about 15-20℃), and then dry drying. This treatment gives coffee beans a rich aroma, as well as vanilla cream flavor, the overall is relatively balanced.

However, just this bean to make ice drops was a little weak, so Front Street Coffee added another [Rock Black Honey].

The treatment method of [Rock Black Honey] is black honey treatment. Honey treatment makes beans have a faint fermentation fragrance. The flavor is between sun treatment and washing treatment, and the whole will be balanced. This bean has a light fermented aroma, but also with strawberry, raisin flavor.

The main notes of [Honduras Shirley] and [Boulder Black Honey] are actually very similar, both of which are partial to wine fragrance, so the combination will not cause the coffee taste to be unharmonious due to the large difference in bean flavor;[Honduras Shirley] is balanced overall, with vanilla and cream flavor, and the fruit tone in [Boulder Black Honey] can just make up for the lack of [Shirley] flavor.

Front Street Coffee mixes [Honduras Shirley] and [Rock Black Honey] according to the ratio of 1:1. The ratio of powder to ice water mixture is 1:12. Filter at the rate of 7 drops in 10 seconds. After the filtration is completed, put it in the refrigerator and ferment for two days.

Flavor: It tastes sweet and sour with flowers, strawberries and blueberries, as well as vanilla and chocolate in the heart of the wine! What do I need to know about making iced coffee?

① When pouring the powder into the powder cup, remember to shake the powder flat ~ You can also press the powder properly, but remember not to use too much force! Because the weight of the powder press itself is enough. Moreover, the purpose of pressing powder is only to flatten the powder, not to compact the powder. If there is no pressure powder, the water will easily bubble the powder; but if the pressure is too strong, the water will not go down, and it is easy to produce channel effect.

2 Remember to put a piece of filter paper on the powder surface. Because the tension of the filter paper can make the water evenly distributed, if there is no filter paper, the water droplets for a long time will drip out a pit in the powder bed.

③ Remember to carry out "pre-soaking", which is similar to the steaming process in hand flushing. This improves the consistency of the extraction and final product. If the ice drops directly, it may cause uneven extraction of the powder layer, some coffee powder is over-extracted and some coffee powder is not involved in the extraction.

Don't rush to enjoy it after making it! Coffee can be poured into a sealed glass bottle and fermented in the refrigerator for at least one night, so that the coffee flavor blends together, tastes better and is easier to drink.

END