What is the difference between hand-brewed ice, ice drop and cold extract coffee? How long can the iced coffee last? How long does it take to make Iced Drop Coffee?

It is only early March, and the front street can already feel the heat on the cushions of the bicycle. It is conceivable that the refreshing and thirsty "antipyretic artifact" iced coffee has already become a best-selling product in stores. But there are many kinds of iced coffee, in addition to iced American coffee, iced latte and other iced Italian coffee, there are iced hand coffee, ice drop coffee, cold coffee and so on.

Because of the wide variety, many beginner friends always fall into "choice difficulty" because they don't know the difference. So today Qianjie will give you a brief introduction to what are the advantages and differences among the three.

Ice hand to make coffee

I believe that for most friends, ice hand brewing coffee is already very familiar with coffee, so if friends are relatively strange to it, we can simply understand it as adding ice to cool the hot hand brewing coffee.

However, in order to avoid the melting of ice and dilute the concentration of coffee, we will fine-grind before brewing and reduce the ratio of powder to water used in brewing, so as to obtain a cup of hot hand that is higher than the normal concentration. Then combine the cooling and dilution of the ice cubes to make a pot of iced coffee with the right concentration.

In the past, for example, the front street used to use 15g coffee powder to make hand-brewed coffee. If it is hot flushing, the grinding is 80% of sieve 20 (shallow roasting coffee), and the ratio of powder to water is 1: 15; in the case of ice, the degree of grinding is 85% of that of sieve 20 (lightly roasted coffee), and the ratio of powder to water and ice is 1:10:6. Other parameters are the same, 92 °C water temperature, 2 minutes extraction time, three-stage cooking. After cooking, the ice will be shaken or stirred many times to make the ice fully contact with the coffee liquid, so as to achieve the purpose of quickly cooling and diluting the concentration.

Compared with the other two kinds of iced coffee, the characteristic of iced coffee is that it has more selectivity. Because the flavor substance in the coffee is dissolved in hot water and then cooled by ice cubes, it does not need to be prepared 1 or 2 days in advance. Because of this, guests and friends can choose beans that suit their own taste to make ice flushing.

In terms of taste, because the concentration of ice hand brewing coffee is not as high as ice droplets and cold extract, it tastes very refreshing and has outstanding flavor without any burden.

Ice drop coffee

Like hand-brewed coffee, ice-drop coffee is a kind of trickling extraction. But the difference is that ice droplets are made not from hot water, but from ice water. Because the extraction efficiency of ice water is very low, it is more difficult to extract with drip filtration, so the production of ice drop coffee often takes several hours to complete.

Then, the iced coffee can not be drunk immediately after the drip filtration, because it still needs to be refrigerated in the refrigerator for several hours to ferment! Through fermentation, ice droplets can produce more intense aroma and excellent taste, which is why the ice drop coffee needs to be made 1 or 2 days in advance.

Still the former street as an example, the front street ice drop coffee production parameters are: 60g coffee powder, 1:10 powder liquid ratio, the same grinding degree as hand-brewed coffee, 80% over-screening rate of No. 20 sieve (shallow roasting coffee). The proportion of ice-water mixture is 1:1, the throttle control flow rate is 2 seconds 1 drop, the whole extraction time will be in the range of 6-8 hours. After the extraction is completed, it will be chilled in a sealed bottle for 12 hours before it can be opened for drinking.

Compared with the other two, ice drop coffee will have a more outstanding coffee flavor, more fermented aroma, higher sweetness, cleaner taste and rich layers. But the disadvantage is that for some friends, the aroma of iced coffee will be too strong, easy to feel uncomfortable, and the option will be relatively simple.

Cold extracted coffee

Cold-extracted coffee is the same as ice-drop coffee, which is extracted with cold water at a low temperature. But the difference is that it uses an immersion method, which makes it easier to make! Because we only need to put the coffee powder in water for a long time to soak and extract, and then filter through the filter paper to get a clean coffee liquid can be enjoyed (friends who have bought professional cold extraction bottles can ignore this step, but at the same time it will make cleaning a little more difficult).

Or Qianjie as an example, the cold extraction production parameters of Qianjie coffee are: 50g powder, 1:12 powder-water ratio, soaking time 8: 12 hours. The production method is as follows: first, pour coffee powder and normal temperature water into a sealed bottle, stir evenly, then seal and put in the refrigerator. The next day, or wait 8 hours for 12 hours and then remove and filter. The filtered coffee is a cold extract that can be enjoyed.

Compared with the first two, the level of cold extract coffee is not so rich, but it will have a thicker taste. Because the filter can not filter out all the fine powder and oil, the cold-extracted coffee will have a more mellow taste because of their existence. At the same time, because the extraction is more uniform, it will taste more sweet than the first two.

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