The Cultural History of Fine Coffee the Origin of Ice drop Coffee

The origin of ice drop coffee

On the Indonesian island of Java, which was once a Dutch colony in the 17th century, it is said that the coffee extraction method used here was introduced by Dutch businessmen, so it was named Dutch coffee Dutch Coffee. This kind of coffee drips with ice water for a long time, so it is also called "coldbrew coffee cold" or "water drip coffee".

Ice drop coffee is a coffee that is dripped in ice water for 8-12 hours at room temperature. although the aroma is not strong, it emits a unique aroma, which is not available when extracted with hot water. The biggest advantage of this kind of coffee is that it is quite pure and has no extra flavor, but it can give full play to all the ingredients in the coffee.

There are two ways to extract ice-drop coffee. One is the traditional method that is still used in many parts of Indonesia today-- putting the coffee in a lead bucket and dripping. The other is to use the all-in-one machine to drip (that is, the ice drip kettle we often see in coffee shops, it consists of a glass kettle containing ice water with a drip switch, a glass pot containing coffee powder and connected to a glass serpentine bend, and finally dripping to a glass flask. Using the dripping principle of ice drop coffee utensils, people can not help but think of laboratory tools, the function is good, the appearance also looks quite spectacular, just these can stimulate my curiosity. Ice droplets are made with a variety of tools, but the price is quite high, mainly made and sold by Japanese businessmen.

From this point of view, "coldbrew coffee cold" or "water drip coffee" both refer to the same meaning, and there is no essential difference, just different expressions and names of the same thing.

If there is a difference, I think the term "ice brew" covers a wider scope, which can refer to both ice droplets and cold bubbles.

● Toddy cold bubble pot is the most convenient tool for iced coffee.

Soaking and extracting in ice water is another way to make iced coffee in Java and other parts of Indonesia, called the traditional cold brew. It does not require any technology or organs and is the most natural way to extract coffee.

Todd Simpson, on a business trip to Guatemala in 1962, ordered coffee in a restaurant. However, all that stood in front of him was the black extract liquid in the pot and the hot water that had just been boiled. The clerk poured the hot water into the black liquid and handed it to him. He could not forget the smooth and full-bodied taste of the coffee he drank at that time, so he studied it in depth when he got home. In fact, the coffee-making method he drank was commonly used by the Dutch who settled in Java in the 19th century. He named the tool he invented Toddy. In Seattle Gourmet Coffee and Jean Coffee Beans, the cold-soaked coffee extract used for iced coffee is also a fan of Toddy.

The common point between ice droplets and cold soaks is that coffee liquid is extracted by soaking coffee powder in ice water. the two production methods have their own characteristics, the ice drop method is magnificent and the taste is pure and natural; the cold bubble method is simple and smooth in taste, especially suitable for home and office.

This is a Toddy cold-soaked coffee pot made in Japan. The price is moderate, convenient and quick, and the operation is also very simple. Anyone who does not understand coffee can use it to make refreshing cold brewed coffee. Just put the coffee powder into a filter and insert it into a glass pot, pour in ice water and stir for a few times. Then put it in the refrigerator and store it for 8-10 hours. After the soaking time has reached, take out the filter containing coffee powder. Then also don't forget to keep the iced coffee liquid refrigerated for at least 24 hours (preferably 3 days) and drink as you like. This cold bubble pot is perfect for home and office use, although it doesn't look amazing. But the delicious iced coffee it brews absolutely amazes you. As the saying goes, "people can't be judged by appearance, the sea can't be measured." this is also my most frequently used coffee pot in summer.

Despite the fact that ice-brewed coffee tools are sometimes difficult to find, there are also many convenient ways to make ice-brewed coffee. there are many local and amazing ways to make ice-brewed coffee both at home and abroad, such as using three mineral water bottles of different sizes to make ice-drop coffee. for example, if you already have a handbrew system, you can use it. Take an empty bottle, shake the coffee powder and ice water, seal it, put it in the refrigerator 8-10, remove it, use Melita or Carita cup to filter the coffee grounds and add ice cubes to drink, just as delicious. In addition, the pressure kettle is also very convenient to make ice-brewed coffee, no matter what method is used, as long as it accords with the principle of ice-brewed coffee, their taste is no less than that of regular Dutch curling kettles and Toddy cups.