Ice drop Coffee-Special ice drop coffee production

1 special ice drop coffee beans, grind them with a 2-3 scale grinder.

2 put the filter screen into the bottom of the extraction bottle.

Pour the coffee powder into the extraction bottle and flatten the coffee powder.

4 place the extraction bottle on top of the collection bottle, and then place the drip plate on top of the extraction bottle.

5 prepare ice cubes and filtered pure water and pour into the water storage ball at the ratio of 1:1.

6 turn on the control switch to wet the surface of coffee powder evenly.

7 adjust throttle valve to about 40-60 drops per minute is the most suitable.

8. Finish production and enjoy.

Extraction secret

1 the ratio of coffee powder to ice water is about 12: 20, depending on your personal preference.

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

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

4 the ice drop coffee is strong at first and then light, so it is necessary to wait for all the ice water to be dripped before drinking the best flavor.

One of the keys to the success or failure of dripping coffee is the dripping speed, with a slow dripping rate of about seven drops in 10 seconds. Water and coffee powder have a long time fusion, coffee taste is more saturated; if the filtration time is too fast, the taste is too light, at the same time will produce stagnant water overflow, on the contrary, too slow will make coffee ferment, produce sour taste and wine taste.

Iced Coffee-making method

Raw materials: ice drop coffee pot 1; bean grinder 1; round filter paper 1; Gala Minita coffee beans 40 grams; Kenya coffee beans in East Africa 40 grams; Sumatra Mantenin coffee beans 40 grams; boiling water 500ml; ice cubes right amount; full fat fresh milk; fructose

Put the filter in the middle pot to prevent the coffee powder from flowing into the lower pot.

two。 After all the coffee beans are ground into a fine grind (for example, Pegasus must be ground to No. 3), the coffee powder is placed in a medium pot and covered with round filter paper in the same order as Kenya AA → Raminita → Gold Manning.

3. Place the pot completed in practice 2 on the second floor of the wooden frame (from the beginning of the shelf).

4. After the pot is installed on the first floor, put in ice cubes and boiling water. The ice cubes should be about 9 minutes full.

5. Turn on the regulator of the upper pot and let the round filter paper first. After the filter paper is wet with ice water, change the regulator to a drop rate of 5 seconds to begin to extract the coffee liquid.

6. After the ice water in the kettle has been dripped, leave the room temperature for about 3 hours. take out the kettle and cover it with plastic wrap and refrigerate it for about 5 hours.