Iced coffee production method taste production area grinding treatment method introduction

The production method of Ice drop Coffee introduction to the treatment method of Grinding degree in the producing area

In fact, in addition to the ice drop coffee does not dissolve acidic fat, another advantage is that the aroma of the coffee is preserved in the coffee liquid.

Because part of the aroma of coffee brewed in hot water will be emitted during brewing, while ice drop coffee will not give off aroma in the process of dripping ice water, so the aroma of coffee will be completely retained in the coffee liquid. When the coffee liquid enters the mouth, the temperature of the mouth and the protein of saliva will send out its strong aroma of wine and fruit. The reason why Dutch immigrants changed to brew coffee in cold water at the beginning.

They hope to reduce the sour taste in the coffee. They think that the sour taste in the coffee is caused by the sour taste in the coffee, so brewing it in cold water can avoid the sour taste of the coffee (because the acidic fat of the coffee is less easily dissolved by cold water). By the same token, if we take a look at the iced coffee made by traditional brewing and foaming the coffee liquid with a hair trigger, we should remove the grease foam from the coffee. To avoid sour taste, and to facilitate a longer period of preservation. (coffee made in this way will greatly reduce the irritating taste, reduce the caffeine content, and also reduce the oxidation of coffee.)

Production and Evaluation of Ice drop Coffee

A fixed amount of powder, moderate grinding, ice-melted water, slowly dripping at the rate of 40 drops a minute, let the water molecules permeate the coffee powder and dissolve the alcohol and fragrance in the coffee.

Usually drink ice drop coffee, into the mouth aroma will slowly come out, if you have not drunk the obvious smell of coffee, it should be hot coffee and then chilled. The temperature of iced coffee is at room temperature in front of your mouth, and the general aroma is not obvious.

Drink ice drop coffee is to use "contain" to taste. When you first feel the mellow taste in your mouth, the fragrance will slowly come out, and the temperature of this cup of coffee is the hottest when the ice drop of coffee you drink is in your mouth.

The widely legendary saying that "ice drop coffee is decaf" has not been scientifically verified. Although extracted with ice water, the caffeine content of ice drop coffee is not lower than that of ordinary coffee.

Not all ice-drop coffee is "soft and not bitter". You have to use the right coffee beans and the right operation method to make a good ice-drop coffee. The right coffee beans, the right production method, the right ice drop coffee machine, all of them are indispensable. Some people say that they have also drunk sour ice droplets, mostly because of the low quality of coffee beans, improper roasting, too shallow roasting, uncontrolled production process, improper storage, and so on, which will affect the quality of iced coffee.