The process of making ice drop coffee in the Netherlands illustrates how to make ice drop coffee.

May means that Chongqing has entered the summer, and Chen's curling kettle, which has been in place for a year, can be opened. A few days ago, there was a post introducing the traditional Dutch curling kettle, and today we will show how to use it to make Dutch ice drop coffee.

There are special ice drop coffee beans on the market, but whether they are individual or comprehensive beans, they must be deeply roasted in accordance with ice drop extraction. Beans that are too lightly roasted are not suitable for ice drops, otherwise they will be both light and sour, of course, if you like the taste, you can also try it.

After dripping into the pot, you don't drink it right away. You have to pour the ice drop coffee into another bottle, seal it, put it in the refrigerator and store it for at least 24 hours, so that all kinds of complex substances and aroma factors in the coffee can be fully fermented and ripe, and the flavor will reach the best after three days. This is the secret of "cold storage ripening" emphasized by the Dutch ice drops in the production process. Therefore, if you want to drink the really attractive Dutch ice drop coffee, you not only have to make an appointment three days in advance, but also the price is much higher than the general hot drink coffee.

In order to prevent coffee from being diluted by ice, I use iced coffee liquid to make different forms of coffee ice cubes. These molds are actually chocolate molds, which can be bought in professional kitchens or hotel supplies shopping malls. Just pour the coffee liquid into the mold hole and put it in the refrigerator for a few hours. It's also very comfortable and refreshing to have one in your mouth when you don't have time to make coffee.