Coffee review

Introduction to the production method of how many grams of beans for ice drop coffee

Published: 2025-08-21 Author: World Gafei
Last Updated: 2025/08/21, Production steps: 1, the special ice drop coffee beans, with a bean grinder 2-3 scale grinding. 2. Put the filter screen into the bottom of the extraction bottle. 3. Pour the coffee powder into the extraction bottle, and straighten out the coffee powder. 4. Place the extraction bottle on the top of the collection bottle, and then put the drip plate on the top of the extraction bottle. 5. Prepare ice cubes and filter pure water and pour into the water storage ball at the ratio of 1:1. 6. Turn on the control switch

Production steps:

1. Grind the special ice drop coffee beans with a 2-3 scale grinder.

2. Put the filter screen at the bottom of the extraction bottle

3. Pour the coffee powder into the extraction bottle and straighten out the coffee powder.

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

5. Prepare ice cubes and filter 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. Adjusting the throttle valve to 40-60 drops per minute is the most appropriate.

8. Finish the production and enjoy.

Extraction secret

1. 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 submergence degree of coffee powder is better between siphon type and filter type.

3. Because of the long extraction time, it is suitable for eating deep-roasted coffee beans, high-grade pure coffee or ice drop special coffee beans.

4. one of the keys to the success or failure of ice-dripping coffee is dripping filtrate, and a slow dripping rate of about 7 drops in 10 seconds is the best. 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.

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