Ice drop coffee making time grindability parameters good ice drop coffee what kind of coffee beans?

"Ice drop coffee, to infiltrate the coffee particles with ice water drop by drop, to extract the essence of coffee, it takes seven, seven, forty-nine."

It's too far.

In fact, it is not difficult to make ice drop coffee at all. if there is a difficulty, it is that there must be a curling kettle. Of course, there are also many folk gods who exert their infinite imagination and superb hands-on ability to make many interesting and feasible ways to make ice droplets.

But after all, the great god is too far away from mortals, a reliable curling, the main function is to worry, as long as you are ready, the rest will be left to the curling itself. If it is unreliable, the dripping speed has to be adjusted frequently. Therefore, as long as it is paired with a reliable ice drop kettle, it is easy to make ice drop coffee. Of course, to avoid turning over, the necessary parameters are still required. The topic of "what kind of coffee beans are suitable for ice drop coffee" is basically decided according to individual taste. Like "I want to buy hand-washed beans, I like the sour taste of citrus, I choose Ethiopian and Panamanian washed beans." Ice droplets and hand washing are just one way to make coffee beans, and the flavor still depends on the coffee beans themselves. Of course, if the same bean is compared horizontally, the performance of the ice drop will be more refreshing and full-bodied, with its own fermented wine flavor.

But Qianjie should add that coffee beans had better be kept for a little longer (at least a week) to let the gas discharge more. In this way, the channel effect will not be caused by exhaust expansion during extraction. 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. Then it is more difficult to set the speed of dripping, which is the same as the flow rate of water injection by hand, the time difference between large and small water flow in hand flushing may be only 10 seconds, but in ice droplets for a long time, there may be a difference of one hour, and the taste of dripping coffee will naturally be different. Qianjie is used to dripping water at a speed of 7 drops in 10.7 seconds. Take 60 grams of powder as an example, which takes about 6 hours. Friends can also refer to it. Qianjie also has a little trick, that is, you can wet the coffee powder in the powder trough before adjusting the speed of ice drop coffee, so as to effectively avoid the channel effect and save some time.

The iced coffee after dripping is best stored in the refrigerator for 12 hours before drinking. Put in the refrigerator for 12 hours of low-temperature fermentation, will give the ice drop coffee aroma of fermentation, and the original flavor has become rich. Fermentation is very common in daily life, and uncontrolled fermentation will lead to food spoilage. The process can be effectively slowed down in a low-temperature environment, and Qianjie has also been proven that most of the ice-drop coffee made from coffee beans has the best flavor after being chilled for 12 hours.