Characteristics and Flavor of Ice drop Coffee Coffee Story of making Ice drop Coffee which producing area coffee beans are recommended

Ice drop coffee, ice brewed coffee, also known as water drop coffee, English for Ice Drip coffee, is a way to make coffee drinks. Generally referred to as cold brewed coffee is made by soaking ground coffee beans in room temperature water for more than ten hours, after which special filter paper or filter is needed to separate the water from the coffee ingredients. There is also a kind of ice drop coffee which naturally melts into ice water and drops into the coffee powder to extract coffee. This process is slow and often takes several hours, so ice drop coffee is more expensive, but tastes very good. There are two completely different ways of brewing coffee with our usual hand-brewed coffee.

Ice drop coffee is the coffee brewed with low water humidity, and the hand coffee we usually drink is brewed with high water temperature, which is a completely different operation. The advantage of high temperature extraction is that it can quickly extract the flavor substances of coffee, so that the tannic acid in coffee can be quickly decomposed into pyrosylic acid, resulting in sour, sweet and bitter, that is, the process of releasing coffee flavor, which is often said in Qianjie. The disadvantage of high temperature extraction is that it can easily lead to the complete release of coffee flavor, and then begin to release the taste of coffee bean woody fiber, which is what we often call miscellaneous flavor, woody taste and other unpleasant taste.

Low-temperature extraction of coffee is the use of near-zero ice water extraction, so that the flavor of coffee in low temperature conditions to reduce volatilization, as far as possible to store the aroma of coffee in the coffee liquid, and then drink into the mouth, the temperature of the coffee liquid rises, the aroma contained in the coffee liquid suddenly erupts, so that coffee drinkers feel a strong aroma in the back of the tongue, this sudden incense will make people feel great happiness. The disadvantage is that it takes a long time to make, and the iced coffee filtered can not be drunk immediately. It should be kept in the refrigerator for more than 8 hours, and the flavor molecules extracted at low temperature can be completely released.

Slightly fermented ice drop coffee, with a slight fermented aroma, the taste will also tend to be thick. Because it is not extracted at high temperature, the impurities in the coffee are extracted relatively less, and the caffeine is slightly lower; but some friends say that because the extraction time is longer, the caffeine will be larger. In fact, this view, Qianjie is also recognized, a long time of extraction, caffeine is also not to be underestimated. So, if those friends affected by caffeine are afraid of drinking ice-drop coffee and can't sleep well, they can choose decaf coffee. Colombian Swiss water-washed decaf coffee in front of the street is also very good.

The origin of ice drop coffee

Ice drop coffee originated in Europe, because the coffee distiller was invented by the Dutch, some people call it Dutch Coffee, espresso or water drop coffee. In the 1600s, the Dutch crew were on their way back to Europe from the then colony of Indonesia. Because there was no hot water in the ship, they could not drink hot coffee, so they came up with iced coffee. Coffee extracted with cold water has a soft and palatable taste and a sweet smell, which is loved not only by the crew, but also by ordinary people.

Although the ice drop is called Dutch coffee (Dutch Coffee), it doesn't have much to do with Holland. On the contrary, it has a deep origin with Japan, so it is also called Kyoto Coffee. While reading the coffee book, the owner of Kyoto Flower House Coffee read the method of making coffee by the local people in the Dutch colony of Indonesia at that time, and was very interested in this method. Then, according to the description in the book at that time, with the help of the chemistry students of Kyoto University and the medical equipment company, he developed the ice drop device, which wanted to recreate the Indonesian method of making coffee, thus invented the ice drop coffee. Later, it became popular in Europe and the United States. Because they were not aware of this period of history, they directly called it Kyoto Coffee.

Western countries, including the Netherlands, do not mainly use the Japanese method of drip-by-drop extraction (drop-by-drop extraction of ice water), but the so-called "Cold-Brew" method of soaking coffee powder in cold water for a long time. Moreover, there is no so-called Dutch Coffee in the West.

Drinking coffee is mainly to drink your favorite taste, if you brew it yourself, you will certainly choose your favorite coffee beans to brew it. There are many kinds of coffee beans, although all coffee beans can be made by hand, but if you make ice drops, can all coffee beans be made? Qianjie believes that it is possible under normal circumstances, but if some coffee beans make ice drops, the taste may not be so good. Qianjie believes that when making ice drop coffee, it is better to choose some representative individual coffee beans. Ice drop coffee is extracted by infiltration and extraction of cold water for a long time, such as beans with strong personalities such as Kenya and Yega. The coffee extracted in this way will have a very strong personality. Of course, Qianjie sometimes chooses more than two kinds of mixed beans to make iced coffee. Ice drop coffee is more fragrant and tastes more delicate and subtle than cold coffee.

How to choose coffee beans for ice drop coffee

This is Qianjie to introduce several typical flavor types of coffee beans, you can refer to:

1. Aroma types of tropical fruit and fermented wine

Special treatment of coffee beans: such as: Qianjie Mozart coffee, with dark sweet and sour berries, coupled with the wine flavor ripened at low temperature to make the overall taste better; Qianjie Columbia's Flower Moon Night Coffee, Honduras's Shirley Coffee, Costa Rica's strawberry sugar coffee, has a very obvious aroma, but also suitable for ice hand brewing, cold extraction.

two。 Refreshing and clean type

The refreshing and clean type belongs to African coffee beans, such as coffee from Yegashefi in Ethiopia and Asaria coffee in Kenya, but Panama's washed butterfly rose summer beans also have a unique flavor.

3. Sweet and delicious type

The above two types of coffee beans are medium and shallow roasted, and deep roasting may use more espresso. But Qianjie tried to use Indonesia's gold Mantenin to make iced coffee, with rich chocolate sweetness and a fermented aroma without bitterness at all. If you can't accept the "heavy" manning coffee, Qianjie believes that the Queen's Manor in Brazil can also show the flavor of nuts and chocolate, and has a smooth and creamy taste under the dilution of ice.

4. Flavor matching type

Espresso is often made in a blended way, so ice drop coffee can also be made. In addition to using single beans with a clear flavor, ice drop coffee can also choose to extract two or more single beans. For example, Qianjie has tried to combine Honduran litchi orchid coffee and rose village red label coffee, barrel-treated litchi orchid plus sun-treated rose village red mark, light brandy wine, plum-like acidity with sweet maple syrup. When made into ice droplets, you will feel the light aroma of brandy, and the rich fruit acid leads to the sweetness and creamy smooth taste of honey.

How to use the ice drop coffee maker

We can usually see all kinds of curling devices on the Internet, all of which are of different shapes, but they are generally inseparable from the upper, middle and lower parts, and are also divided into four main structures: upper pot, valve, powder cup and lower pot.

The upper utensils are mainly used to hold ice and water, and the bottom is connected to a metal object, which is a valve that can adjust the diameter of the water to change the speed of the droplets, so that the ice water drips evenly into the coffee powder. The cup-like glass pot in the middle is used to hold the ground coffee powder, and there will be a filter hole in the middle of the bottom to drip out the extracted coffee liquid, and the large pot below is to collect the extracted coffee.

The front street here is made from a popular Costa Rican Mozart coffee. Mozart coffee beans use raisin anaerobic honey to treat raw coffee beans with the sweet aroma of raisins, sweet-scented osmanthus and fruit fermentation. ice drop coffee can make the sense of fermentation more obvious.

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, which can be adjusted according to your 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.

After a night of cold storage, Mozart coffee will show a wine-like fermented feeling, the sweet and sour taste of tropical fruits such as berries and pineapples, full-bodied but not bitter, diluted with ice and like drinking a glass of refreshing fruit wine.

Suggestions for making coffee in front of the street:

For the brewing of coffee, Qianjie has always believed that the freshness of coffee beans has a great relationship with the flavor of coffee, so the coffee beans shipped in Qianjie coffee are roasted within 5 days. The purpose of Qianjie roasting is "freshly roasted coffee", so that every guest who places an order is the freshest coffee when he receives it. The bean cultivation period of coffee is about 4-7 days, so when the guest gets it, it is the time when the flavor is the best.

For those who need to be ground, Qianjie warmly reminds you that if the coffee beans are ground in advance, there is no need to raise the beans, because in the process of transportation, the pressure caused by carbon dioxide in the package can also make the coffee flavor round. so you can drink a cup of coffee as soon as you receive the coffee powder. But the coffee powder needs to be brewed in time, because the coffee powder oxidizes more quickly after contact with the air, that is to say, the flavor of the coffee will dissipate more quickly, and the flavor of the coffee is not so good. Therefore, Qianjie suggests buying whole beans, grinding and flushing now, so that we can better taste the flavor of coffee.

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