Introduction to the Historical Flavor description of Ice drop Coffee and the Grinding scale of Cultural varieties

Introduction to the Historical Flavor description of Ice drop Coffee and the Grinding scale of Cultural varieties

1. Close the droplet regulating valve first.

two。 Pour the right amount of drinking cold water into the water bottle according to the number of users, and add the right amount of ice to make iced coffee. The standard water quantity for one person is about 120CC.

3. Wet the filter cloth filter with water, then put it into the coffee powder cup

4. Put the right amount of coffee powder into the coffee powder cup, and the standard amount for one person is about 10-12g very fine ground coffee powder.

5. Finally, put the pill filter paper on the central surface of the coffee powder (No. 6 pill filter paper for the water drop coffee maker), and the pill filter paper should be placed on the landing point for the water drop under the water bottle.

6. Slowly open the droplet adjustment valve to allow water droplets to flow out of the water bottle, the water droplets should be dripped on the pellet filter paper, the standard droplet speed should be 40-60 drops per minute, and should be adjusted every 2 hours.

7. The water droplets will permeate the pellet filter paper and coffee powder, make coffee, pass through the cloth filter, and finally fall into the coffee liquid container. Cold and delicious, 100% original water drop coffee is finished.

Despite the fact that ice-brewed coffee tools are sometimes difficult to find, there are also many convenient ways to make ice-brewed coffee. there are many local and amazing ways to make ice-brewed coffee both at home and abroad, such as using three mineral water bottles of different sizes to make ice-drop coffee. for example, if you already have a handbrew system, you can use it. Take an empty bottle, shake the coffee powder and ice water, seal it, put it in the refrigerator 8-10, remove it, use Melita or Carita cup to filter the coffee grounds and add ice cubes to drink, just as delicious. In addition, the pressure kettle is also very convenient to make ice-brewed coffee, no matter what method is used, as long as it accords with the principle of ice-brewed coffee, their taste is no less than that of regular Dutch curling kettles and Toddy cups. 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 drop and cold bubble 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 has simple tools and rich and smooth taste, especially suitable for home and office.