Five elements that should be paid attention to in the production of ice drop coffee in a cool summer

1. Coffee beans that only belong to ice drops for ice drop coffee with rich taste

Coffee beans used in making ice drop coffee usually have a separate formula to make it easier to extract warm and full-bodied taste, while many friends, including cats, like to use better boutique coffee beans to extract ice drop coffee. in this way, you can get more individual flavor and flavor with personal preference. However, because ice drop coffee uses cold water osmotic extraction for a long time, it is personally recommended that coffee beans during ice drop can be roasted a little deeper and express the flavor better.

2. Take a look at the reasons for firm and flattened coffee powder

Ice drop coffee must be powdered, many people do not understand why ice drop coffee should also be pressed powder. Well, imagine the road when it rains. Rain Water on the flat road will spread around, and every inch of land will be soaked, but if it is on the uneven road, Rain Water will flow down the high place, and some places will form puddles, some places will not infiltrate. The ground coffee powder particles and particles have different sizes of space, the current is out of date, some coffee powder will be washed away, and some have not yet been soaked in the cup. So pressing powder has become the most indispensable part of ice drop coffee to ensure the taste.

3. The reason why we insist on ceramic filter

We insist on using ceramic filters. In the past, the filter paper can only be used once, and sometimes it is easy to be damaged and the loss is large, while using the filter cloth, the fiber on the filter cloth will have the stench of coffee oil after a long time. On the other hand, we use a ceramic filter with a thickness of up to 5mm, which leaves enough pre-soaking space for coffee, and the flavor of the extracted coffee is better and more complete.

4. Where the water droplets fall

After flattening the coffee powder, we suggest that you cover it with a piece of filter paper. Don't underestimate it, it will play a great role! When the water droplets fall and touch the coffee powder, a small pit will slowly drip out from the surface of the coffee powder, and the water will flow down the small pit instead of spreading around, so the coffee powder in the whole powder bottle will not be completely infiltrated, resulting in a lack of extraction. Laying a layer of filter paper will prevent this from happening, and we have recently replaced the filter paper with a ceramic filter. We are testing the effect of filter paper and ceramic filter on coffee powder on coffee flavor. If there are any results, we will certainly let you know.

5. The powder of coffee is better than for a more appropriate level.

We are generally used to the powder-to-water ratio between 1:12 or 1:15. Personally, I think the powdered water in this range is more appropriate than the expression of flavor, and the coffee is neither too strong nor too weak. Of course, it depends on your taste.

These are the five elements of making ice-drop coffee. Imagine taking out an ice-drop coffee pot on a Saturday night in summer, putting coffee powder on it, then flattening the coffee powder at once, putting a ceramic filter on it, and carefully adjusting the flow rate. Fall asleep in a mood full of anticipation of a good flavor. Then wake up on a sunny Sunday morning and drink the ice drop coffee you prepared last night.

Life is good, right?

Source: Cafe Cafe blog