The perfect process of making ice droplets-fragrant and mellow coffee

Iced coffee is said to have originated in the Netherlands and is one of the few coffees that uses cold water extraction.

Compared with hot water extraction at high temperature, cold extraction at low temperature releases less acidity and caffeine, and is conducive to preserving volatile aroma. Also because of the low temperature extraction, the production process takes a long time, usually takes a few hours, so whether you can order iced coffee, luck is also very important.

What is a good iced coffee? Because there is no standard for a long time, each family has its own understanding. It may also be that in order to save time and cost, most of the products are relatively light, and some taste like ice American, or ice filter products. This is feedback from digital peers and friends.

Ice American = espresso + ice cubes + cold water

Ice-filtered coffee = hand-brewed coffee. Ice cubes are placed in the sharing pot to quickly cool the extracted coffee.

Both kinds of iced coffee can be produced quickly, but if we drink iced coffee that tastes similar to the first two, then the gorgeous ice drip apparatus is just a decoration, and the hours of preparation time are meaningless.

Ice drop coffee maker

So I think a good cup of iced coffee, to have their own taste style and obvious recognition, through several repeated trials, I want to get the iced coffee. There are hundreds of people who have tasted my ice drops, coffee lovers, and friends who don't drink much coffee. I can confidently say that the satisfaction rate is 100%.

Here is the process, I hope you can also make perfect ice drops.

For beans, dark roasts and high alcohol are recommended, such as mantinin, Guatemala, and Italian formula beans are also available. In terms of powder thickness, there is a saying that the finer the powder used for cold extraction, the better, such as Italian powder thickness. Although the alcohol degree will increase, but this will be a bit more bitter, and easy to produce astringency, in addition, the concentration of ice coffee and powder thickness is not necessarily related, this point will be discussed later.

The powder I use is slightly thinner than siphon, with good powder water ratio and dripping speed, alcohol will not be inferior to fine powder production, and not easy to appear miscellaneous smell.

The ice drip pot has a special container for powder, and there is a filter cloth, or filter paper, at the bottom. A container like mine holds about 400 grams at most.

After loading the coffee powder, gently pat it flat, or compact it with an object of the same diameter. Spread a filter paper on the surface of the coffee powder, soak it with water and then put it on the coffee powder, which is conducive to the uniform distribution of water droplets.

There is no special filter paper of the right size. Just cut one filter paper by hand.

Ice drops are not extracted with water melted from ice cubes, but ice water. In summer, mix ice cubes with a small amount of water. If it's winter, cold water without ice is fine.

The dripping rate is about one drop per second, or two drops per three seconds. I used 400 grams of coffee powder and 1800ml of ice water. The number of 1:4.5 looks very rich. In fact, there is no need to have pressure. The espresso is also about this ratio.

After adjusting the dripping speed, you should observe the powder container from time to time to see if the extraction is even. If you find that the extraction is uneven, you should adjust the direction. After the coffee powder is completely soaked, it will begin to saturate and extract evenly. You don't have to look at it again, so ice drops are actually quite easy.

After saturation, coffee drips out, and the catheter is mainly aesthetic and has no practical effect.

The coffee liquid in the front section is always the most concentrated. This ice drip pot can hold 4000ml of water. If it corresponds to 400 grams of coffee powder, the ratio is about 1:10. The ice drip pot is basically designed like this, so most people consider it is full of water. If it is full of coffee powder, the ratio is correct, so it is normal for ice drops to be generally light. Instead of that, I'd rather make it ice American or ice colander. It's easier.

My suggestion is to use the maximum amount of powder and half the amount of ice water or less. (The siphon pot is useless as a reference object)

The iced coffee can be drunk directly, but the flavor is not necessarily the best. Let it stand at room temperature for 24-48 hours and let it ferment naturally at room temperature. The alcohol degree, aroma and sweetness will increase, but if it is too long, it will have a mixed taste. Therefore, during the fermentation process, you can take a little taste without interruption. When you feel the best taste, put it into a sealed container. For example, I put it into a mineral water bottle and put it in the refrigerator for preservation for about a week.

A good ice drop should have flavor and taste: full-bodied texture, rich cold aroma, very rich and malleable, with a moderate fermentation flavor (a little wine) strong impact and lingering finish.

Because the aroma is as rich as wine, so the use of whiskey glass for the occasion, add the ice ball made by the mold (ice cubes can also be) Ice ball melts slowly and evenly, cooling effect is good and will not dilute too much, drink single malt wine friends essential products, used in ice drops is also very suitable.

Because of the high concentration, it is not recommended to drink directly, pour 60-80ml of iced coffee, and then add a portion (about 10ml) of caramel syrup, which can increase the aroma, sweetness and smoothness, and caramel syrup will not lose flavor, which is icing on the cake. As a result, most people who taste it for the first time will not think it is coffee, but will associate it with coffee liqueur and Baileys.

Delicious drinks should naturally be shared together

Crystal Whisky Cup and Ice Ball, which can highlight the personality and texture of Ice Drop Coffee

Finally, a simple way to give friends who don't have ice drippers at home: spend a few dollars to buy an infusion set, medical equipment is food grade, don't worry about hygiene. Then connect a large hand filter cup below, or a siphon pot filled with coffee powder to make decent iced coffee drops.

To add, if you are afraid of trouble, don't expect to get what you want, and when you get what you want, you won't feel any trouble at all.

On a hot summer day, start drinking iced coffee with a cigar or cigarette, and everything is comfortable and beautiful.

So I think a good cup of iced coffee, to have their own taste style and obvious recognition, through several repeated trials, I want to get the iced coffee. There are hundreds of people who have tasted my ice drops, coffee lovers, and friends who don't drink much coffee. I can confidently say that the satisfaction rate is 100%.