Ice drop Coffee the latest Coffee knowledge introduction to the principle of Ice brewed Coffee

The principle of iced coffee is that coffee itself is compatible with water and is extracted bit by bit by melting ice cubes. The extracted coffee presents different flavors depending on factors such as roasting degree, water content, water temperature, droplet speed, coffee grinding thickness, etc. The coffee powder is 100% low temperature saturated and moist, and the extracted coffee tastes fragrant, smooth and rich, which is appreciated; the flavor presented is outstanding. Adjust the dripping speed, use cold water to drip slowly, at 5 degrees Celsius, drip for a long time, let the original coffee naturally reproduce.

The advantage of ice drop coffee is not sour, does not hurt the stomach, because the use of this method to make coffee, the coffee beans selected are mostly deep-roasted coffee beans such as Mantenin, due to "shallow roasting incense and acid, deep roasting bitter but strong" Therefore, ice drop coffee is not sour. Another reason for choosing dark roast beans is that iced coffee is diluted with ice, so dark roast beans must be chosen to drip so as not to be too dense.

The reason why coffee drops taste less astringent is because of the use of cold water. Other coffee brewing methods mostly use hot water brewing, and too high temperature of hot water will make coffee in some of the chemical decomposition out, release astringent taste, and drop coffee completely with cold water drip filtration, coffee 100% saturated wet, extracted coffee taste smooth and not sour.

Extraction tips:

The ratio of coffee powder to ice water is about 1:12~20, which can be determined according to personal preference.

2 In order to increase the contact area between coffee powder and water, the grinding degree of coffee powder is about between siphon type and filter pressure type.

3 Due to the long extraction time, it is suitable for the use of deep-roasted coffee beans, high-grade pure coffee or ice drop coffee beans.

4 ice drop coffee first strong and then light, so wait until all the ice water drops to drink the best flavor.

One of the keys to the success or failure of drop coffee is the drip rate, which is best at a slow drip rate of about seven drops in 10 seconds. Water and coffee powder have a long time to fuse, coffee taste is more saturated; if the drip time is too fast, the taste is too weak, and at the same time it will produce stagnant water overflow, on the contrary, too slow will make coffee ferment, produce sour and wine taste.