What is the proportion of ice drop coffee? introduction to the method of making ice drop coffee

For coffee partners, whether it's hand-brewed coffee, espresso or iced coffee, the coffee taste is different, but it's all interesting. Ice drop coffee is popular in the hot summer, but it takes the longest time to make and takes at least a day, but it doesn't affect customers' love of it at all. Well, Qianjie Coffee this time, let's take a look at the way ice drop coffee is made, and how to control the proportion of ice drop coffee to produce fragrant and refreshing coffee.

Put the coffee powder in the pot.

Because ice drop coffee cannot extract a large number of aromatic substances from coffee powder at high temperature, especially the macromolecular aromatic compounds which are mainly roasted in medium and deep baking are difficult to dissolve in ice water, they are usually used with strong flower and fruit flavor and obvious sweet and sour sense. or shallow roasted coffee beans with alcoholic aroma. The Front Street Coffee Club recommends wine-scented Honduran sherry coffee beans or blueberry-flavored Costa Rican blueberry beans. The grinding thickness of coffee powder is mainly medium and fine grinding.

Filter with water or ice cubes less than 5 °C. In particular, before the start of dripping, coffee powder should be completely soaked in advance to avoid channel phenomenon, so that water droplets can not evenly pass through all coffee powder.

Put ice cubes in the pot.

The ratio of water to powder of ice drop coffee is about 10%. For 100g coffee powder, the weight of the ice + water mixture in the upper pot is about 800g to 1000g (recommended ice: water = 1:1).

But when making ice drop coffee, baristas in front street will choose 60 grams of coffee beans and extract about 600ml of ice drop coffee, that is, the powder ratio is at 1:10. The degree of grinding is slightly smaller than that of hand-brewed coffee, and the pass rate of the standard sieve of 0.85mm is about 85%. Fine grinding, low proportion of powder and water, extracted ice drop coffee rich and full, the purpose of this is because the subsequent product will be diluted with ice.

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.

If it is a personal hobby, if you have a drip filter at home, you can adjust the proportion according to your own taste.

Control the flow rate of dripping water

Controlling the drip flow rate is a very important link in the production of ice drop coffee. If the flow rate of the water drop 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. According to the experimental results, it is suggested that the flow rate controller of the ice drop coffee maker should be adjusted to the best flow rate: 7 drops every 10 seconds.

wait for

Many friends asked how much water and ice should be added to Qianjie. For this problem, Qianjie said that as long as the whole process is a mixture of ice and water, because we take the form of ending the extraction when we reach the target amount of coffee, so the excess ice water in the pot will not affect the coffee.

The most important feature of ice drop coffee is that it takes a long time to wait, depending on the amount of coffee powder and ice cubes, basically waiting for 3.5 to 12 hours! The whole extraction time of Qianjie coffee lasts about 6-8 hours.

Cold storage

After the ice drop process, the coffee liquid is usually packed in a glass jar, covered tightly and refrigerated in the refrigerator for a period of time. The dripped coffee liquid should be stored in the refrigerator for 12 hours before drinking. This can enhance the aroma and sweetness of coffee, and even the aroma of wine.

Supplementary suggestion

The general parameters for making ice drop coffee in Qianjie are that the amount of powder is 60 grams, the grinding degree is finer than hand grinding, the pass rate of No. 20 sieve is 85%, the dripping speed is 10.7 drops, and the ice drop coffee of 600ml is made for about 6 hours.

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