Who tastes better, ice drops or cold extract?

Originally thought that the ice drop coffee is only belongs to the summer darling, but did not expect! Even in the cold today, the ice droplets on Qianjie are in short supply.

So when the ice drops are sold out, the guests who come to the store will ask if they sell cold coffee. In addition to ice droplets, cold-extracted coffee is another black coffee made by low-temperature extraction, but there is still a slight difference between them. So let's share the difference between them in Qianjie today.

The same principle, different production methods of ice drop coffee "Ice drop coffee" refers to the coffee obtained by dripping coffee powder with ice water for a long time at room temperature, while cold extraction coffee "Cold brew coffee" is directly soaked in a mixture of normal temperature water and coffee powder, and then put into the refrigerator to obtain coffee. Both of them also get coffee by low temperature extraction, except that one uses trickle filtration and the other uses immersion.

Their inventors can no longer be traced, but according to the investigation of professionals in the foreign coffee industry, this low-temperature extraction method was originally invented by the Dutch on the way to sea trade!

In the 17th century, a freighter full of coffee beans set sail from Batavia, Indonesia, the then colony, and the beans would be taken by the Dutch to trade around the world. However, when sailing at sea, it is impossible to use hot water to make coffee at any time. As a result, the Dutch on board racked their brains to meet the needs of their stomachs, and then came up with the idea of using cold water instead of hot water to soak the coffee powder for a long time to get a high concentration of coffee.

At first, I just tried it with a fluke. I never thought that the coffee made in this way had such a full, thick flavor, and it was not even as bitter as it was usually cooked in hot water. Well, people are infatuated with this low-temperature extracted coffee.

Then, with the trade footprint of Dutch merchants, it spread to Japan in the Edo era, and the Japanese soon became captives of this unique coffee. As a result, with the continuous use, improvement and revision of the Japanese over the years, this coffee soaked in cold water has gradually evolved into an ice drop coffee obtained by trickling, which is also called "Kyoto Coffee" by the locals!

Which of them tastes better? In the case of using the same bean, their completely different production methods will not affect the taste of the bean itself, but will only change the main characteristics of the cup of coffee! And the feeling of tasting varies from person to person, just like mineral water, you like farmers, I like Yibao, each has his own preferences.

For example, Qianjie used the light-roasted Ethiopian Santa Vini, which extracted the same proportion of different coffee (cold extract, ice droplets). The cold coffee flavor will be closer to the coffee bean itself, full tropical juice, with a hint of red wine fermentation. Then, because there are not many variables that will affect the extraction, coupled with the fact that the water and coffee beans are soaked together, the taste will be relatively mellow!

On the other hand, the coffee obtained by ice drop extraction is very clean because there is no full contact between ice water and coffee powder. Bright and round pineapple juice, sweet guava, and a stronger sense of red wine after overnight fermentation.

Although there is a difference between the two, it is not too obvious. If the same bean is not used for meticulous tasting, it is still a little difficult to distinguish between cold extraction and ice droplets. Finally, the Qianjie convention, attach a link to the production process, interested friends can eat their own ha ~ "ice drop production method", "cold extraction coffee production method".