What is the reason why ice drop coffee can't drop? why is ice drop coffee not bitter?

Some people ask why the iced coffee in the cafe tastes so good, but what you make is a little bitter. Maybe when making ice drop coffee, one of the steps is a little different, so the taste will be different. Ice drop coffee is a method of brewing coffee, compared with hand coffee, ice drop coffee is relatively simple, although the operation is relatively simple, but it still needs more practice and can make a very delicious cup of coffee.

Some people may say that making coffee is similar to making tea. In fact, Qianjie believes that brewing coffee has more details to pay attention to than making tea. For example: temperature, time, grinding powder thickness and so on. No, if there is no temperature, the flavor of the coffee will be different. Temperature affects the decomposition rate of oils, acids and sugars in coffee. The aroma, taste and texture of coffee vary greatly according to the speed at which this process occurs. Therefore, Qianjie Association recommends that when drinking coffee, we should taste it from high temperature to low temperature and feel the flavor of coffee at different temperatures.

Hand flushing is extracted at high temperature. High-temperature extraction will quickly decompose the tannic acid in the coffee into pyrosylic acid, resulting in sour, sweet and bitter, which is often said in the front street to release the flavor of coffee. Excessively hot water extraction of coffee can easily lead to the coffee flavor has been completely released, and then begin to release the coffee bean woody fiber flavor, which is what we often call miscellaneous flavor, woody taste and other unpleasant taste.

Ice droplets are extracted at low temperatures. Low temperature extraction is that coffee powder is exposed to water at low temperature for a long time, only flavor substances with smaller molecules, such as flower and fruit, are extracted, while flavor substances with larger molecules, such as smoking and roasting flavor, are difficult to be extracted. therefore, cold-soaked coffee is more able to drink the flavor of coffee beans, smooth taste, hierarchical and sweet obvious.

Friends who like iced coffee are usually because of its mellow and supple taste, with just the right acidity and sweetness, and neither astringent nor bitter. If you use fermented coffee beans, the ice droplets will also show a strong wine flavor, just like drinking a glass of chilled fruit wine. Especially with the advent of summer, more friends will fall in love with iced coffee.

What is ice drop coffee?

Ice drop coffee originated in Europe, because the coffee distiller was invented by the Dutch, some people call it Dutch Coffee, espresso or water drop coffee. Ice drop coffee was already drunk by the Dutch people as early as the 17th century. With the development of Dutch colonialism, this kind of coffee was brought to South Korea and Japan, and became popular. So there is also a name called Dutch coffee.

Ice drop coffee is mainly extracted bit by bit by condensation natural osmotic water pressure for about 8 hours through the compatibility of coffee itself with water. it is a kind of coffee that takes time to brew. The taste of coffee brewed by different water temperature will be different, and the astringent substance of coffee is not easy to be dissolved at low temperature. Use ice water to extract for a long time, after extraction, put into the refrigerator for fermentation, slightly fermented ice drop coffee, with a touch of fermented aroma, the taste will also tend to be thick. Qianjie thought: you can put the coffee in the refrigerator at night, drink it the next morning, and instantly wake up! That kind of feeling is not very good!

Because ice drop coffee has not been heated and extracted for a long time, many flavor molecules have been extracted, but they have not been well released. So, when the ice drop coffee is extracted, put it in a sealed bottle and put it in the refrigerator for 12-24 hours, causing the pressure of carbon dioxide in the bottle to release the flavor molecules, which is why the longer the ice drop coffee is kept in the refrigerator, the stronger it will drink.

Extract coffee with ice water to reduce the sour taste of coffee, with the taste of red wine fermentation, soft and mellow taste, even sour and bitter, better return to sweet, no stomach damage, low caffeine, can extract the rich taste and complete aroma of coffee beans. So, for those who are sensitive to caffeine, ice drop coffee may be a good choice.

In the process of making ice drop coffee, tannic acid almost does not decompose in low temperature ice water. Although caffeine decomposes a little in ice water, it is about 90% less than hot water extraction, while other major ingredients of coffee are the same. It is precisely because there is no astringency in the ice drop coffee, although there is a bitter taste, it is very pure in taste.

The basic operation of making ice drop coffee

The ice drop coffee utensils are divided into three parts, the upper part is the instrument for holding ice water, the middle is the container for coffee powder, and the bottom is the container for coffee liquid.

So the method of making ice drop coffee is also very simple, put ice water in the top and coffee powder in the middle, and then control the ice water in the upper part to drop into the coffee powder one by one, and complete the extraction process in about 6 hours. But there are still many details that can change the flavor of coffee.

Coffee beans

Coffee beans are the most important factor, and different coffee beans drip out different coffee flavors. So choosing the right coffee beans is the top priority in making iced coffee.

Generally make ice drop coffee choose shallow roasted coffee beans in the majority, the sweet and sour feeling of fruit in the cold temperature can make people feel more comfortable. And some coffee beans with obvious flavor and special flavor are also very suitable for making ice drop coffee. Examples include sherry coffee beans in Honduras, boulder blueberries in Costa Rica, musicians series, Rose Valley in Colombia, Flower Moon Night, and so on.

2. Roughness and fineness of grinding

Coffee powder grinding coarseness should pay attention to two points, the resistance formed by the coarse powder layer is small, water is easier to fall into the next pot, cold water in the case of low extraction efficiency, it will cause coffee light, taste is not enough. Even if it is too thin, it is easy to block the stagnant water when the resistance is large, and the bitter taste will come out after soaking for a long time.

Therefore, Qianjie recommends that the grindability of ice drop coffee should be 80-85% through 20 standard sieve, 85% if you want to be strong, and 80% if you want to be more refreshing.

Third, dripping speed

This is a bit similar to the water injection rate of hand-brewed coffee. Some people like to use one drop per second, and some people like to use one drop per second. A direct result is that the dripping time is different, the slower the drip, the longer it takes, and the faster the drip, the shorter it takes. Qianjie used to use the dripping speed is 10 seconds 7 drops, friends can also refer to.

IV. Proportion of ice droplets

Proportion is also very important. This thing is to strike a good balance between concentration and extraction rate. To make ice drop coffee in front of the street, 60g coffee powder is used to extract 600ml coffee liquid, that is, the powder ratio is 1:10. According to the specification of 200ml for one cup of ice drop coffee in front street, there are only three cups of ice drop coffee at a time.

Of course, the proportion of 1:10 is relatively rich, under normal circumstances, the powder ratio of ice drop coffee is about 1:12-1:14.

Fifth, drinking mode

The freshly made iced coffee can be drunk immediately, but Qianjie recommends that the coffee be chilled in the refrigerator for 12 hours before drinking. Only in this way can the flavor of ice drop coffee be brought into full play.

Just as the ice drop coffee made in the proportion of 1:10 in Qianjie is very rich, Qianjie will add 40g/200ml ice when it is needed to dilute and keep the effect cold.

What's the taste of the iced coffee on the front street?

In the Qianjie Cafe, in order to make each ice drop coffee flavor more prominent and balanced, baristas usually use two types of coffee to make ice drops together, in order to make this coffee more highlight the characteristics of a certain flavor, one bean provides aroma, one bean provides flavor.

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Brandy barrel-treated litchi orchid has rich brandy aromas, chocolate and honey finish.

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Suggestions for making coffee in front of the street:

No matter what kind of coffee is brewed, the freshness of coffee beans is very important. Qianjie has always believed that the freshness of coffee beans has a great relationship with the flavor of coffee, so the coffee beans shipped in Qianjie coffee are roasted within 5 days. The purpose of Qianjie roasting is "freshly roasted coffee", so that every guest who places an order is the freshest coffee when he receives it. The bean cultivation period of coffee is about 4-7 days, so when the guest gets it, it is the time when the flavor is the best.

For those who need to be ground, Qianjie warmly reminds you that if the coffee beans are ground in advance, there is no need to raise the beans, because in the process of transportation, the pressure caused by carbon dioxide in the package can also make the coffee flavor round. so you can drink a cup of coffee as soon as you receive the coffee powder. But the coffee powder needs to be brewed in time, because the coffee powder oxidizes more quickly after contact with the air, that is to say, the flavor of the coffee will dissipate more quickly, and the flavor of the coffee is not so good. Therefore, Qianjie suggests buying whole beans, grinding and flushing now, so that we can better taste the flavor of coffee.

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