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Extraction principle of ice drop coffee extraction secret of iced coffee

Published: 2026-04-07 Author: World Gafei

Last Updated: 2026/04/07, The basic principle of ① extraction of ice drop coffee the key to the production of ice drop coffee lies in cold and slow. The ice water located in the container at the top of the equipment is controlled by the valve to infiltrate the coffee powder drop by drop. The coffee liquid is filtered and gradually collected in the pot at the bottom. The whole extraction process takes about half a day. ② extraction tips ratio of water to powder: the ratio of coffee powder to ice is about 1: 10: 1

Extraction of Ice drop Coffee

Basic principles of ①

The key to the production of ice drop coffee lies in "cold" and "slow". The ice water located in the container at the top of the equipment is controlled by the valve to infiltrate the coffee powder drop by drop. The coffee liquid is filtered and gradually collected in the pot at the bottom. The whole extraction process takes about half a day.

The secret of ② extraction

Ratio of water to powder: the ratio of coffee powder to ice is about 1: 10: 12, which can be determined according to personal preference.

Grinding: it is recommended to grind the coffee powder finer, which can increase the contact area between the coffee powder and water.

Choose beans: recommend deep-roasted coffee beans with a balanced taste.

Water speed: it is better to drip slowly with 2 drops in 3 seconds (40 drops per minute).

So the question is, what does the apparatus for making ice droplets look like?

In fact, as long as it contains the following four elements, it can be called curling.

① is a container that holds water and ice cubes and can adjust the speed of water droplets.

② is a container for coffee powder.

③ filter: paper, cloth or metal.

④ is a container for coffee liquid.

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