What's the difference between iced coffee and cold coffee? How to use ice drop coffee beans taste good

Many friends came to Qianjie store to drink ice drop coffee and all reported that the ice drop was well made. Qianjie will tell you the skills of making good ice-drop coffee today!

The basic operation of making ice drop coffee

The ice drop coffee utensils are divided into three parts, the upper part is the instrument for holding ice water, the middle is the container for coffee powder, and the bottom is the container for coffee liquid.

So the method of making ice drop coffee is also very simple, put ice water in the top and coffee powder in the middle, and then control the ice water in the upper part to drop into the coffee powder one by one, and complete the extraction process in about 6 hours. But there are still many details that can change the flavor of coffee. Explain bit by bit on the front street below.

Factor one | Coffee beans

Coffee beans are the most important factor, and different coffee beans drip out different coffee flavors. So choosing the right coffee beans is the top priority in making iced coffee.

Generally make ice drop coffee choose shallow roasted coffee beans in the majority, the sweet and sour feeling of fruit in the cold temperature can make people feel more comfortable. And some coffee beans with obvious flavor and special flavor are also very suitable for making ice drop coffee. Examples include sherry coffee beans in Honduras, boulder blueberries in Costa Rica, musicians series, Rose Valley in Colombia, Flower Moon Night, and so on.

Factor 2 | Grinding roughness and fineness

Coffee powder grinding coarseness should pay attention to two points, the resistance formed by the coarse powder layer is small, water is easier to fall into the next pot, cold water in the case of low extraction efficiency, it will cause coffee light, taste is not enough. Even if it is too thin, it is easy to block the stagnant water when the resistance is large, and the bitter taste will come out after soaking for a long time.

Therefore, Qianjie recommends that the grindability of ice drop coffee should be 80-85% through 20 standard sieve, 85% if you want to be strong, and 80% if you want to be more refreshing.

Factor 3 | dripping speed

This is a bit similar to the water injection rate of hand-brewed coffee. Some people like to use one drop per second, and some people like to use one drop per second. A direct result is that the dripping time is different, the slower the drip, the longer it takes, and the faster the drip, the shorter it takes. Qianjie used to use the dripping speed is 10 seconds 7 drops, friends can also refer to.

Tip: you can wet the coffee powder in the powder trough before adjusting the speed of ice drop coffee, which has the advantage of making the density of the powder layer similar and avoiding the problem of uneven extraction.

Factor 4 | ratio of ice droplets

Proportion is also very important. This thing is to strike a good balance between concentration and extraction rate. To make ice drop coffee in front of the street, 60g coffee powder is used to extract 600ml coffee liquid, that is, the powder ratio is 1:10. According to the specification of 200ml for one cup of ice drop coffee in front street, there are only three cups of ice drop coffee at a time.

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.

Factor 5 | drinking pattern

The freshly made iced coffee can be drunk immediately, but Qianjie recommends that the coffee be chilled in the refrigerator for 12 hours before drinking. Only in this way can the flavor of ice drop coffee be brought into full play.

Just as the ice drop coffee made in the proportion of 1:10 in Qianjie is very rich, Qianjie will add 40g/200ml ice when it is needed to dilute and keep the effect cold.