The proportion of ice drop coffee why should it be fermented for one night before drinking after the ice drop coffee is extracted?

Ice drop coffee has always been very popular, hot summer into the store, many people will choose a cup of ice drop coffee. Drink ice drops, cold coffee, mouth clean and smooth feeling is really very satisfying. So how does Qianjie make iced coffee? Do you have any skills? What kind of coffee beans are used to make it? This time Qianjie will come to sort out some little knowledge of iced coffee.

What is ice drop coffee? Characteristics of low temperature extraction of Coffee

This 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. 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.

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.

Why does ice drop coffee ferment? It's actually an oxidation process.

Many friends who come to Qianjie will ask why the ice droplets can not be drunk immediately after dripping, but should be kept in the refrigerator for one night. In fact, this step is not so much called fermentation, otherwise it is an oxidation process. Just like coffee beans that have just been roasted, about 2% of the weight is carbon dioxide, and this large amount of carbon dioxide emits carbon dioxide with the storage environment, equipment, or method, making the pressure in the package higher than an atmospheric pressure. the pressure helps to integrate aromatic substances with oils, making all the aromatic substances inside the coffee beans easy to extract.

Ice drop coffee is also, due to a long time of extraction, many flavor molecules have been extracted, but not very well released, so when the ice drop coffee extraction is completed, put it in a sealed bottle and put it in the refrigerator for 12-24 hours to make the carbon dioxide produced in the bottle. The pressure of carbon dioxide releases the flavor molecules, which is why the longer the ice drop coffee is kept in the refrigerator, the stronger it will drink. Of course, Qianjie does not recommend putting ice droplets for a week. after all, there are bacteria in the air or bottles, so it is difficult to guarantee the state of coffee after they have been kept for a long time. It is recommended that the drinking period of ice droplets be less than 72 hours. Smell the smell of deterioration before drinking.

Parameters for making ice drops of coffee in Qianjie

Ratio: 1:10 (60g coffee powder 600ml ice water)

Ice water production: 1:1 edible ice and edible water

Degree of grinding: the size of coarse sugar (a little thicker than that of medium baking hand)

Steps for making iced coffee from Qianjie Coffee

1. Put a round filter paper in the lower part of the powder cup, wet the cup wall with water, put in the ground 60g coffee powder, and then shake the coffee surface, or you can use the weight of the powder hammer to gently press the powder layer to make the surface smooth.

two。 Spread a piece of filter paper on the coffee powder layer. Because the tension of the filter paper enables the water to evenly distribute the surface of the coffee powder layer for extraction, if there is no filter paper, the water droplets for a long time will drip the powder bed out of a pit.

3. Using ice water to wet the whole powder layer, this step is like hand steaming, which can improve the consistency of the extraction effect and the finished product.

4. Add 1:1 ice water to the drip bottle to adjust the falling speed. Qianjie recommends dripping at a speed of 7 drops in 10.7 seconds.

5. After the production is finished, it is poured into a sealed clean, water-free and oil-free bottle and put into the refrigerator for oxidation, so that the flavor molecules of ice drop coffee can be released and then tasted.

What coffee beans do you use in front street coffee to make ice drop coffee?

Qianjie found that if only one kind of bean is used to make ice droplets, it is impossible to experience the sweetness or smoothness of this bean. Therefore, when Qianjie Coffee makes ice drop coffee, it uses two kinds of coffee beans to make ice drop, the purpose is to make this coffee more highlight the characteristics of a certain flavor, one bean provides aroma, one bean provides flavor.

This time Qianjie uses Colombian Paradise Manor cherry blossoms and Ethiopian sun red cherries to match this time's ice drop coffee beans, with a proportion of 40 grams of cherry blossoms and 20 grams of red cherries. The cherry blossoms of Paradise Manor provide this coffee with aromas of basil, mint tea and berry jam, while Esser red cherries provide citrus and berry acidity and better reflect the fermented feel of this iced coffee.

Columbia Paradise Manor Cherry Blossom

Producing area: Colombian cauca

Manor: Paradise Manor

Altitude: 2050m

Treatment: anaerobic solarization

Variety: bourbon

Ethiopian sun red cherry

Producing area: Yega Xuefei, Ethiopia

Altitude: 2000-2200m

Treatment method: sun treatment

Variety: native species

Grade: G1

Ice drop flavor: strawberry jam aroma, the palate has an obvious sense of fermentation, berry juice-like fullness, basil, moxa grass, the latter part is a bit like peppermint tea.