What beans are used to make ice drop coffee to taste good | introduction to the method of making ice drop coffee

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Because unlike other coffee extracted directly with hot water, ice drop coffee is characterized by a long time extraction with cold water for 3 to 12 hours. The extracted coffee will not be drunk directly, but will be put in an airtight container and refrigerated for 2 to 5 days to continue to ripen, so that it can taste a more supple flavor.

Good iced coffee can also feel better taste and aroma than red wine. It is also good to add ice or cold water to drink according to your preference, or to add sugar and milk. It is best to keep it in the refrigerator for 2 to 5 days. This slightly fermented taste will make the coffee sweeter and more palatable, as thick as whiskey. Generally speaking, this way of extracting coffee powder with cold water for a long time is loved by many people.

1) put the coffee powder in the middle 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 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.

2) place ice cubes on 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).

3) 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.

4) wait

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!

5) refrigerated 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, which can enhance the aroma and sweetness of the coffee, and even the aroma of the wine.

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