How to make the home version of Ice-Drip Coffee? What is the difference between ice drops and cold extraction? Share how to make ice drop coffee!

As the weather is getting hot, the ice drop coffee in the shops in Qianjie has recently fallen into a state that supply exceeds demand. Through the interview with Qianjie, it was found that many friends chose ice droplets in a crowd of iced coffee not only because their taste and taste were different from other conventional iced coffee, but also partly because they could not make them at home.

Ice drop coffee is a kind of cold extracted coffee made by dripping ice water for a long time, and its production usually requires a professional appliance called ice drop kettle. Because the extraction efficiency of ice water is very low, we need to output the ice water in the form of water droplets through the current limiting valve of the curling kettle, so as to prolong the extraction time and make the coffee have a complete extraction.

But for individual players, the ice drip pot is not just a necessity. Not only because it is not so practical, but also because it is not cheap and cumbersome operating procedures. So many friends are deterred by this, they would rather go out and buy a cup of iced coffee than spend money on a pot to make themselves at home.

But in fact, ice drop coffee does not necessarily need to be made with a special ice drop kettle. Because there happens to be such an alternative, the equipment needed to make ice drop coffee is not only very simple, but also very easy to operate, not complicated at all! That's right! It is a way that Qianjie has always shared and is also a very popular way on the Internet-directly using ice cubes and filter cups to replace the function of the ice drip kettle to make ice drop coffee.

The specific operation is very simple, we just need to find a filter cup to hold the coffee powder, and then put the ice directly on top of the coffee powder, and a set of simple "home version" ice drip kettles are completed. As time goes by, the ice on the coffee powder will gradually melt into water and extract the coffee. As long as the environment is not very hot, then the melting rate of ice is not as fast as people think. So this way can also allow coffee to be relatively fully extracted, making a cup of ice-drop coffee with strong flavor.

Although very simple, but the need to pay attention to the problem is not small, take a wrong step will make the coffee can not be fully extracted, the taste is not so rich. Therefore, in the process of sharing production, Qianjie will list the problems, and it is best to avoid these minefields when making.

"Home version" Ice drop Coffee first introduce the appliances needed to make "Home version" ice drop coffee: a container for taking coffee liquid at will, 1 cup or 2 coffee cups, and 2 pieces of filter paper adapted to the filter cup. Then all that needs to be prepared on the material is coffee powder and ice cubes! Yes, that's what we usually use when making hand-made coffee. It's as simple as that.

The beans used in the front street of this demonstration are strawberry candy from Costa rica. you can choose your favorite beans according to your preferences. Then there is one point we need to pay attention to in terms of parameters, that is, grinding. Generally speaking, the powder trough design of the ice drip pot is a narrow and long cylinder, such a design can increase the thickness of the powder bed and let the hot water pass through more coffee powder to extract more material. The filter cup, on the other hand, is designed with a narrow bottom and a wide bottom in order to make the extraction more uniform. The same amount of powder is poured into the filter cup, and the powder bed made by it is not as thick as the powder bed made by the ice drop kettle powder trough. This means that the same amount of water will reduce the amount of material eventually extracted due to the reduction of the path.

Therefore, if we want the coffee powder to get the same extraction rate, it is best to refine the grind on the basis of the original. Through fine grinding, the gap between powder and powder is reduced, the area where water needs to flow is increased, and the extraction is complete. The parameters are as follows: the amount of powder used: 25g powder ice ratio: 1:10 grinding degree: 8.5scale of Ek43, 90% oversieving rate of sieve 20 (a little bit finer than fine sugar, two squares finer than hot hand flushing) when the material is ready, we can start the production of iced coffee. So first of all, we wet the filter paper, pour the coffee powder, and then use the same amount of room temperature water as the powder to "steam" the coffee powder. The steaming action here is not to exhaust, but to wet the coffee powder so that the subsequent dripping ice water can be extracted to the coffee powder outside the range by capillary effect. It is worth noting that in this step, we had better lower the height of water injection as much as possible, reduce the amount of water injected, and prevent the powder bed from being washed out of the pit by water, thus leading to insufficient extraction.

When the water injection is finished, some water will fall directly into the pot through the powder layer. At this point, we can pour out all this water, because the temperature is too low, so they do not carry too much coffee, leaving it will only dilute the coffee extracted later. Then, we cut two pieces of filter paper about the size of the powder bed surface (circular filter paper can also be used if there is not much powder) to lay it flat on the powder bed and wet it. Because ice water is dripping in the form of water droplets, in order to better extract coffee powder evenly, we need to use filter paper to disperse it, this step must not be ignored.

When the filter paper is laid, we can put the ice directly on the filter paper. Since the space on the filter cup will not be too large to hold all the ice needed, we can add the ice in batches.

If you have two filter cups, you can directly choose to use the filter cup to hold ice cubes (as shown on the right side of the image below). In this way, you can add all the ice at once, instead of watching the melting progress of the ice to decide whether to add ice or not. It should be noted here that the filter cup must be covered with filter paper before ice can be added, otherwise when the ice melts to a certain size, it will directly pass through the filter hole of the filter cup and give you a "heavy blow" to the flat powder bed.

Finally, we just need to wait for the ice to melt, then we can remove the filter cup and finish the extraction of coffee.

But the production of iced coffee is not over yet! At this time, the iced coffee is not yet formed, and it needs to be refrigerated for a long time to ferment the flavor and aroma of the wine. Therefore, at this time, we need to use cling film, or prepare an extra sealed bottle to seal the iced coffee, and then put it in the refrigerator to refrigerate.

Eight hours later, the ice drop coffee will be officially finished, at this time we can choose to add ice to enjoy, or extend the time of cold fermentation to make it stronger.

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