The origin of ice coffee production method variety introduction

Introduction to the Origin and production methods of Ice drop Coffee

● Toddy cold bubble pot is the most convenient tool for iced coffee.

Soaking and extracting in ice water is another way to make iced coffee in Java and other parts of Indonesia, called the traditional cold brew. It does not require any technology or organs and is the most natural way to extract coffee.

Todd Simpson, on a business trip to Guatemala in 1962, ordered coffee in a restaurant. However, all that stood in front of him was the black extract liquid in the pot and the hot water that had just been boiled. The clerk poured the hot water into the black liquid and handed it to him. He could not forget the smooth and full-bodied taste of the coffee he drank at that time, so he studied it in depth when he got home. In fact, the coffee-making method he drank was commonly used by the Dutch who settled in Java in the 19th century. He named the tool he invented Toddy. In Seattle Gourmet Coffee and Jean Coffee Beans, the cold-soaked coffee extract used for iced coffee is also a fan of Toddy.

The common point between ice droplets and cold soaks is that coffee liquid is extracted by soaking coffee powder in ice water. the two production methods have their own characteristics, the ice drop method is magnificent and the taste is pure and natural; the cold bubble method is simple and smooth in taste, especially suitable for home and office.

The principle of ice-brewed coffee is that the coffee itself is compatible with water and is extracted bit by bit by melting ice. The coffee extracted has different flavor according to the roasting degree, water quantity, water temperature, droplet speed, grinding thickness and other factors.

The structure and principle of curling kettle is simple, which is divided into upper pot, middle pot and lower pot. The ice in the upper pot melts into a drop of water into the middle pot containing coffee powder, and the iced coffee extracted from the lower pot is picked up. The production process is very ornamental, and it is a coffee extraction method that can best reflect the original flavor of coffee.

Drop well, then put it in the refrigerator and drink it, it will be more rich and delicious. The coffee powder of ice drop coffee is 100% low temperature soaked and moist, and the extracted coffee is not only fragrant, but also smooth and rich, which is appreciated by people. With its unique rich flavor and pleasant ice, it is an excellent single drink of coffee in summer.

Drink: drink well in the refrigerator after drinking, the taste will be more rich and delicious.

Principle: ice drop coffee is mainly extracted by condensation natural osmotic water pressure and bit by bit. The taste of the extracted coffee will change according to the coffee roasting degree, water quantity, water temperature, water drop speed, coffee grinding thickness and other factors, and the extracted coffee has different flavor.

Features: coffee powder is 100% soaked in low temperature and moist, and the extracted coffee has a strong, smooth and rich taste. Adjust the speed of water droplets, slowly dripping with cold water, with a low temperature of 5 degrees Celsius, dripping for a long time, rich coffee flavor and low caffeine content