How to drink the ice drop coffee with the latest introduction of the production method? What's the difference between ice droplets and cold coffee?

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Can coffee only be brewed in hot water? NONONO! Cold water can also make good coffee. Since the 1960s, a special ice drop coffee maker, such as a chemical appliance, has been popular in Japan to extract rich, full-bodied coffee without unpleasant bitterness after controlling the speed at which ice water falls through the coffee powder layer.

Because there is no hot molecule movement in cold water, the extraction time of coffee is relatively long, which usually takes 6-8 hours. During this period, you should always pay attention to the degree of melting of ice and replenish it in time to ensure that the low water is in a state of low temperature. at the same time, because of the small amount of coffee made each time, ice drop coffee will be more expensive than other regular coffee products.

But ice drop coffee utensils are expensive, and in an era when not all coffee makers had beans, it was too expensive for the average family to make ice drop coffee at home. So someone directly soaked the coffee powder in cold water and put it in the refrigerator for about 12 hours. Although the coffee extracted in this way may not taste as clean as ice drop coffee (because there are fine powders that cannot be filtered), the coffee as a whole is also very full and balanced, without unpleasant bitterness.

The difference between ice droplets and cold extract

So the most essential difference between ice drop coffee and cold extract coffee is that the former uses ice water to filter out the coffee liquid, while the latter uses ice water to soak the coffee liquid, the former will be full-bodied and refreshing in taste, and the latter will be full of balance.

What is the difference between cold water extraction and hot water extraction of coffee?

As there is no hot molecular movement in cold water, the macromolecular (bitter) substances in coffee are not easy to release, so they can only extract sour and sweet flavor, so the taste of extracted coffee will be cleaner, but the disadvantage is that the aroma is slightly weaker. Hot water can more fully extract a variety of aromatic substances from coffee, coupled with hot steam to increase the aroma of coffee, so you can smell more aroma of coffee.

How do you make iced coffee and cold coffee?

To make low-temperature extracted coffee, Qianjie Coffee recommends the use of coffee beans with obvious sweet and sour taste / outstanding flavor, such as Qianjie Coffee, which is currently sold in Ethiopia Yega Sheffield sun-treated red cherry coffee beans, which have a full berry juice. citrus acidity, soft fruit fermented aromas and black tea-like sweet.

If you don't like buddies who are too sour, you can try the Mozart raisin coffee beans from the Costa Rican musician series, with strong aromas of dried grapes, soft sweet orange acid, slight fruit fermentation and caramel sweetness.

In this paper, Qianjie coffee uses freshly roasted Mozart coffee beans to make ice drop rain cold extracted coffee. Only freshly roasted coffee beans can extract rich coffee, so all coffee beans sold in Qianjie Coffee are issued within 5 days after roasting, and the best taste period is 4-35 days after roasting.

The practice of ice drop coffee is as follows:

In terms of the degree of grinding, Qianjie will generally choose the same degree of grinding as ice hand, because the low temperature water reduces the extraction rate, coffee will be ground more finely to improve its extraction. This bean is selected from the 85% screening rate of China's No. 20 standard sieve, and the grinding degree of the store in Qianjie is the 9-scale grinding of the ek-43s bean grinder.

Generally, we first calculate the extraction parameters, using the powder-to-liquid ratio of 10 grams of coffee to extract 600 grams of coffee, the proportion of ice-water mixture is 1:1, the flow rate of the valve is controlled at 7 drops every 10 seconds, usually within 6-8 hours to complete the drip filtration. (usually the proportion of ice droplets is between 1:10 and 1:12, and you can adjust it according to your own taste.

Close the bottom of the pot with round filter paper with water, then grind the coffee beans into powder and pour them in. pay attention to paving them to ensure uniform extraction, and put a round filter paper on the surface of the powder layer to prevent water droplets from spreading the powder layer. It is necessary to wet the powder layer with cold water before dripping, which can not only save the extraction time but also avoid the uneven extraction at the initial stage.

Put the powder cup on the shelf and begin to fill the ice-water mixture, usually half ice and half water. Adjust the flow rate of the valve at 7 drops / 10 seconds, and align the main dripping water droplets with the coffee liquid filtered out. After the drip filtration is completed, pour the pot into a closed container, such as the front street is to use a glass bottle, put in the refrigerator to ferment for more than 12 hours, usually can be drunk the next day.

The practice of cold extracted coffee is as follows:

The coffee powder used in cold extract coffee has the same grindability as ice droplets. Then you only need to prepare a clean and sealed container and extract it with a powder-to-water ratio of 1:11, that is, 1 gram of coffee powder is added to 11g cold water. Then stir with a tool to make the coffee powder fully contact with water, then seal it and put it in the freezer. After low temperature extraction for 12-16 hours, use a filtering tool to separate the coffee grounds and drink.