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A brief introduction to Qianjie-Ye Jia Xuefei Ice drop Coffee

Ice drop coffee is extracted bit by bit for about 8 hours due to its compatibility with water, mainly by condensation and natural osmotic water pressure. Of course, the taste of coffee extracted by the coffee distiller will change with different factors such as coffee roasting degree, water volume, water temperature, water droplet speed, coffee grinding fineness, and so on. With different factors, different ice drop coffee will be extracted. Ice drop coffee group is delicate and elegant, and has more collection value and appreciation.

Qianjie today uses a kind of Yega Xuefei coffee to make ice drop coffee and see what surprises there will be!

The Aricha is made at the Kebel Aricha processing plant, and there are about 650,700 small coffee farmers nearby, where ripe coffee berries are sent here for processing and cash. After the treatment plant selects the available berries, they are directly exposed to the sun on the scaffolding and are turned every 2-3 hours in the first few days to prevent overfermentation. After four to six weeks of sun exposure, the workers will scrape off the outer pulp with a machine according to the weather and temperature, and then transport it to addis for storage. Usually, sun-treated beans are stored in the form of shell beans, and they are not shelled until they are exported to ensure the quality of raw beans. This batch of Sunshine Eriga is rated as G1 by ECX. It is excellent in appearance, consistency, freshness, dry aroma and flavor of raw beans. You can't miss those who like bright acidity and strong berry flavor.

Steps to make iced coffee:

1. A common ice drop coffee pot is divided into three basic units: the upper pot, the middle pot and the lower pot, in which the ice water mixture is placed in the upper pot and the coffee powder cup is in the middle pot. First close the water control valve at the bottom of the upper pot and pour pure cold water or ice water mixture into the upper pot.

two。 Place the clean pot under the middle pot to receive the extracted coffee liquid.

3. Put a piece of filter paper on the flat pad under the coffee powder cup, place the right amount of ground coffee powder in it, gently pat to smooth the coffee powder, and then place a piece of filter paper flat on it.

4. Open the water control valve at the lower end of the upper pot to adjust the speed of water dripping. Generally speaking, if we control the speed at 40 to 50 drops per minute, it takes 5. 5% to get an ice drop coffee with 1000 ml capacity.

To eight hours.

5. When the water in the upper pot runs out, we can take down the next pot and enjoy the coffee.

Flavor description: light fermented wine, jujube, sweet orange tone, dark berries, litchi, carambola, peach, peach, longan jujube, honey sweet, cocoa rhyme with some spices, body thick and lasting.

If you want to do hand flushing with this kind of beans, the degree of grinding must be based on the thickness of granulated sugar, the ratio of powder to water at 1:15.

Knowledge expansion: the advantage of dripping coffee is that it is not sour, does not hurt the stomach, and can be preserved for up to a week, especially the best flavor on the third day.

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