Teach everyone to make iced coffee while the weather is still hot.

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Of course you have to drink cold coffee on such a hot day. But for me with difficulty in choice, how should I choose cold extract, ice drop, nitrogen coffee and Japanese iced coffee with so many iced coffee categories on the market?

As we all know, iced coffee is generally extracted at low temperature, and the extraction speed is slow, but in flavor, because high temperature can easily decompose the tannic acid in coffee into pyrowu acid, resulting in acidity and bitterness, low-temperature extraction coffee is more mellow compared to the flavor and is very popular. Common cold extract, iced American coffee, ice drop, nitrogen coffee, Japanese iced coffee, although they are low-temperature products, but the production process and flavor are very different.

Next, let's analyze the specific differences of each category of iced coffee:

Cold extract / cold brewed coffee (COLD BREW)

Cold-extracted coffee is made from water at room temperature or lower temperature, usually at 20-22 ℃. Due to the lower water temperature, the coffee production process is longer, usually 12-48 hours, similar to cold tea, through a long time, low temperature extraction, to get a more gentle and balanced coffee. Finally, filter out the coffee bean powder before drinking it.

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Coffee without high temperature extraction inhibits the release of tannin and caffeine from coffee beans, resulting in a more mild and sweet cold extracted coffee, which is not too sour or too astringent. This cold bubble method will magnify the various flavors and aromas of coffee, reduce the acidity, and make the flavor cleaner and purer. The characteristic is that the more cold the drink, the better the flavor. It is more popular in the United States to add equal proportion coconut water, which is more popular in the United States to add equal proportion coconut water. Each recipe has its own flavor. Various flavor syrups can be added to cold-extracted coffee to extend a variety of changes such as citrus cold extract, litchi cold extract, pineapple cold extract and so on. be too numerous to enumerate.

If you do it yourself, generally put it in the refrigerator for about 12 to 24 hours after it is done. It is best to drink it in 18 hours and filter out the coffee grounds. Just drink!

Nitrogen cold extracted coffee (NITRO COLD BREW)

Injecting nitrogen into ​ cold coffee produces dense bubbles, which makes nitrogen ice drop coffee feel like beer at first glance, so nitrogen coffee is also known as "beer coffee". Bubbles not only smooth the texture of the coffee, but also feel as if cream has been added. Many drinkers feel that it tastes more mellow than the original cold-extracted coffee, even without adding sugar. Innovation in technology and brewing makes iced coffee take on a new look.

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In fact, in the beer brewing industry, people have long begun to use nitrogen or a mixture of nitrogen and carbon dioxide to brew beer, which will make the beer more delicate foam and more silky taste. People will use a special pressure device to press the gas into the beer.

Do-it-yourself, then nitrogen pressurization equipment must be purchased in places with corresponding technology and experience, high-pressure gas is still dangerous!

Ice drop Coffee (ICE DRIP)

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Ice droplets use a mixture of ice water below 5 degrees C to let the ice melt naturally and control the speed at which ice water drips into coffee powder through a valve. Ice water drops slowly dissolve the flavor of coffee in coffee powder and leak the extract bit by bit. The time of complete extraction is about 2 to 8 hours. In order to get a better taste, it takes 12 to 48 hours of cold storage and fermentation time. The amount of each extraction is very small (usually 30 to 60 milliliters). Generally, the concentration is very high without ice. If the coffee is too strong, it will be diluted with ice according to your taste. Because of the slow process, ice drop coffee is more expensive, but tastes excellent.

​ American barista champion Laila once said in an exclusive interview that ice drop coffee has more aroma and more delicate and subtle taste than cold coffee.

Do-it-yourself ice drop coffee is very simple, the extraction time is shorter than cold extraction, about a second to control the speed of dripping one drop of coffee.

Iced American coffee (ICE AMERICANO)

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Iced American coffee is extracted by Italian coffee machine at high temperature. finally, the coffee liquid is poured on ice cubes and added ice water according to personal preference, which is similar to the flavor of general high temperature extracted coffee. Ice cubes and ice water only have cooling and dilution effects.

Iced American coffee is the simplest, as long as the Italian machine is fine.