The difference between ice drop coffee and ice drop coffee the method of making ice drop coffee

The first time I drank ice drop coffee was a very accidental opportunity a few years ago. The place was fisheye coffee in Sanlitun, Beijing. An old bird playing with coffee recommended the ice drop coffee in this shop. At that time, I didn't know the difference between ice drop coffee and iced coffee. I only remember that it was a cup of iced coffee.

The second time I drank iced coffee was in April this year, at a coffee shop in Taipei. (yes, the time span and location span are very large.) this time we are not a country bumpkin. I already know the "value" of ice droplets, so I drink every sip "seriously". I think ice droplets are easier to drink than iced black coffee and hot black coffee. The feeling of the ice drop is "refreshing" (please forgive me, it is difficult for me to use a word to express this feeling, the Chinese is really taught by the PE teacher)

This is the ice drop I drank in Taipei. 130 Taiwan dollars per cup (the exchange rate is about 5). Taiwan's coffee culture is developing well, so it is easy and cheap to drink a cup of coffee that tastes passable. 711 in the morning about 35 Taiwan dollars can drink a glass of American style, feel no worse than star poop with low-temperature water, I will choose ice water mixed use, see that someone suggested that it is 5 degrees Celsius

"one drop, one drop" extraction, legend is a minute 30 drops, I usually rely on feeling, 1-2 seconds a drop

After that, it was said that it was brewed for 1 day in the freezer, and also said that it was brewed for 3 days. I have tried ice brewing for 3 days, and once it was made of ice for 1 day. The taste is really different, but I always think that 3 days will not break, right?

Coffee beans are generally recommended to choose deep-baked beans, Manning is better, so I used illy's deep-baked beans (from the boss) for my first batch. I also talked to a barista who said Yega Xuefei could do it, so let's try it today. I also did not find a special standard suggestion for the grinding thickness of coffee powder. I chose to be thinner than hand punching. In theory, if the temperature is low, it can be thinner.

Gouache is a little lighter than I used to be at 1:15, so I'm going to try 1:12.

The coffee powder is covered with filter paper, and the bottom filter paper is used to prevent the coffee from dripping with slag, and the upper filter paper is to let the dripping water flow into the coffee powder evenly. Usually I don't press the powder too hard, just press it gently.

As the whole process of ice drop coffee is extracted at low temperature, it has a light sour taste and a heavy "bitter taste", which is not as exciting as hot extraction coffee. To investigate the reason, Jane (I) simply said that the substance dissolved by low temperature extraction is different from that of hot extraction ice drop coffee.

Ice drop coffee, also known as water drop coffee, ice brewed coffee, is a way to make coffee drinks. Ice drop coffee uses ice water, cold water or ice cubes to extract coffee, which is very slow and often takes hours, so ice drop coffee is more expensive. (from Wikipedia, I'm an Internet porter) iced coffee is different from "iced coffee". Iced coffee is coffee made by putting ice cubes in "hot coffee". The ice droplets operate in a "low temperature" environment from the beginning of production to the completion of the operation.