What kind of coffee beans are good for ice drop coffee? Introduction to the five details of making ice drop coffee

Many friends have the habit of making iced coffee in summer. Among them, iced coffee is loved by many people. Ice drop coffee is made in a very simple way (it takes a long time), but sometimes the details are ignored because of simplicity. The following front street to share some ice drop coffee details that Qianjie thinks are more important!

Using coffee beans that have been roasted for a long time in hand-brewed coffee, we pay great attention to the freshness of coffee beans because it is related to the amount of aroma and flavor in the coffee. However, the production of ice drop coffee pays more attention to the stability of beans. Coffee beans close to the baking date contain more gas, and exhaust expansion will occur in the process of drip filtration, which is easy to make the powder trough appear channel effect.

Generally speaking, coffee beans that make iced coffee are better after about 20 days of baking. Some friends will ask, will the coffee beans be used for so long to make the flavor of iced coffee worse? Ice drop coffee is different from hand-brewed coffee. Ice drop coffee is extracted for a long time. Even if there are strong volatile flavor substances, it will dissipate in a long time. Ice drop coffee is more soluble. These substances do not volatilize over time. Therefore, many friends will use the long-time hand-brewed coffee beans to make ice drops of coffee. However, Qianjie still has to add that if the coffee beans are found to have gone sawdust, bitter and stale, it means that the coffee can't be eaten. Spread a round filter paper on the powder trough. the function of this filter paper is not to filter, but to buffer and spread. Have you ever heard that if the water drops keep dripping in the same place, it is easy to make a hole? The function of this filter paper is to cushion the force of water droplets, and at the same time, the filter paper will absorb water and spread around, so that it will not cause waterlogging in the center and drought around.

-wetting the coffee powder in advance before the official drip filtration, you can wet the coffee powder layer first, which saves time on the first point; the second point is to reduce the risk of the occurrence of the channel; and the third point is to extract evenly. Sometimes after the production is completed, it is also found that part of the powder in the powder trough is dry, which can be prevented by pre-wetting.

Use clean ice and water with high calcium content water and ice are prone to white impurities, and these impurities will block the drip valve, causing the dripping speed to slow down or even stop. That is, sometimes I am ready to make ice droplets before I go out, and when I come back, I find that there is not much coffee dripping out at all. This is the reason. If you are free, check the dripping speed of ice droplets every hour and adjust them in time.

Ice drop coffee after 12 hours in the refrigerator 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.