The basic production method of iced coffee single coffee ice brewed coffee

I) use it as an ice drop coffee utensil

1), ice drop coffee maker 2, ice drop coffee beans

3. Bean grinder 4. Pellet filter paper

5. Styling glass

II) items for the use of ice-drop coffee

1. Be sure to rinse all glassware and filter cloth with clean water before and after use

And filters.

two。 Please discard the pellet filter paper immediately after use and do not reuse it.

3. The filter cloth on the filter cloth filter can be reused after cleaning

If you find that the filter cloth is damaged or smells before use, please stop

Use and replace the new filter cloth.

III) usage of ice drop coffee

1. According to the number of users, pour an appropriate amount of drinking cold water into the water bottle and put it back on the top cover.

* the standard amount of water per person is about 120cc (if ice is added, the same amount of water should be deducted to avoid excessive amount of water and over-extraction).

* due to the long dripping time, it is recommended to open it when adding an appropriate amount of ice, and it is better to keep the low temperature extraction flavor.

two。 First close the droplet adjustment valve and open the top cover of the water bottle.

3. Put the water on the pot and place it carefully and gently to the position.

4. Wet the cloth filter with water, then put it into the coffee powder cup.

5. Grind fresh coffee powder.

6. Put the right amount of coffee powder into the coffee powder cup and gently pat the edge of the coffee powder cup to flatten the surface.

* the standard amount of coffee powder per person is about 10-12g, and medium and fine grinding is preferred.

7. Finally, put the pill-shaped filter paper on the central surface of the coffee powder.

8. Place the coffee powder filter cup in the lower pot position.

9. Slowly open the droplet adjustment valve to let water droplets flow out of the water bottle, and adjust the speed of water droplets.

* the standard droplet speed is 35-40 drops per minute and is adjusted every 2 hours.

* the flow rate of water droplets is too fast, and there is stagnant water on the coffee powder, which is easy to overflow and affect the insufficient extraction of caffeine, resulting in a light taste.

* when the water droplet flow rate is too slow, the temperature is high, and the dripping time is long, the coffee will ferment and produce sour taste and wine flavor.

10. Wait for extraction.

11. After dripping all the prepared water, put it in a bottle and put it in the refrigerator.

* do not take it halfway during the dripping process, otherwise the concentration is uneven and cannot be placed at room temperature after dripping, which will affect the taste and flavor.

Extracted from http://www.coffeebug.org/knowledge/brewing/164.html