Is it good to drink ice drops or to drink cold drops? the difference between the flavor and taste of Sidamo coffee beans

"which tastes better, iced coffee or cold coffee?" Baristas on the front street are often asked, and the baristas will answer "everything tastes good" first. But in fact, the taste of the two types of coffee is different, depending on whether you want to drink coffee with a refreshing taste or a smooth taste. This time in front of the street, let's talk about the difference between the two types of coffee.

First of all, let's understand what low temperature extraction is.

Our common hand-brewed coffee is a high-temperature extraction process. 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.

Cold extraction and ice drop coffee is a low temperature extraction process. 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, are difficult to be extracted. therefore, cold extraction / ice drop coffee is more able to drink the flavor of coffee beans, smooth taste, hierarchical and sweet obvious.

The flavor and taste of the two types of coffee are different.

[cold extract coffee] (taste features: mellow, smooth)

This is a method of extraction. Cold-extracted coffee has an ancient history. It is first mixed with cold water, refrigerated in the refrigerator and soaked for at least 8 hours. Then separate the coffee liquid from the coffee powder, (or pressure, or flannel filter paper, etc., just separate the coffee liquid) and then enjoy it. This kind of coffee is more mellow because it is soaked in low temperature for a long time, and it can also be preserved for a long time.

[iced coffee] (taste features: clean, refreshing)

Ice drop coffee is extracted for a long time below 5 degrees Celsius, so that the caffeine content of this kind of coffee is on the low side. The reason why the quality of a real ice drop coffee is excellent is that the coffee beans are selected for low temperature, uniform speed and slow drip, the extracted coffee is clear and clear, the taste is fresh and mellow, the balance is smooth and the aftertaste is sweet, and the flavor essence of the coffee is incisively and vividly reflected.

How to make ice drop coffee & cold extract coffee? This time Qianjie Coffee used the recently released Ethiopian Sidamo sun-treated Arsi beans to make two types of coffee.

Producing area: West Damoalsi, Ethiopia

Altitude: 1900-2200m

Treatment: sun treatment

Variety: native species

The production method of Qianjie Cold extract Coffee

1. Pour the coffee powder into a clean container and pour in the right proportion of water according to your preference. If you want to drink the coffee directly after the extraction, you can use the ratio of powdered water at 1:12. If you want to add other ingredients after extraction, such as bubble water, ice water, soda water, milk, etc., you can use powder-water ratio 1: 5)

* Grinding tips: the coffee powder can be thicker than the coffee powder used to make hand-brewed coffee, because the fine powder is easy to produce over-extraction and extract some bad flavors (bitter and astringent).

two。 Put it in the refrigerator and extract for 8-12 hours, let the coffee powder come into full contact with cold water.

3. After the extraction, filter the coffee liquid with a filter cloth or filter paper.

4. Pour it into your favorite container and you can enjoy it.

The production method of ice drop coffee in Qianjie

1. The gouache ratio of Qianjie coffee ice drop is 1:10, that is, 60g of coffee powder extract 600ml of coffee liquid. Household small curling kettle does not have such a large capacity. Remember to put less coffee powder in proportion.

2. 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 (the thickness is almost as thick as the hand-brewed coffee is ok~), 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.

3. Remember to put a piece of filter paper on the noodles. Because the tension of the filter paper can make the water distribute evenly, if there is no filter paper, the water droplets for a long time will drip out a pit in the powder bed.

4. Use ice water to "pre-soak" all coffee powder. You don't need too much water. Just make sure the coffee powder is wet. In fact, this is similar to the steaming process in hand flushing, which can improve the consistency of the extraction effect and the finished product. If the ice drops directly, it may cause uneven wetting of the powder layer, some of the coffee powder is overextracted while the other part is not involved in the extraction.

5. Put the 1:1 ice-water mixture into the water bottle and adjust the regulating valve to drip for about 10.7 seconds.

6. after making, pour the coffee liquid into a sealed glass bottle and put it in the refrigerator to ferment overnight, so that the flavor of the coffee is mixed together, making it better and easier to taste.

Qianjie Coffee West Damo Alsi makes two kinds of coffee flavor description:

Cold coffee: floral aroma, rich and full berry juice and sweet and sour berries, obvious fermentation, smooth taste, honey finish.

Ice drop coffee: light floral aroma, acidity of berries, light fermented taste, fresh and clean taste, with the finish of nectarine and mango.