Introduction to the requirements for the ratio of Powder to Water in the Historical Origin of Ice drop Coffee

Introduction to the requirements for the ratio of Powder to Water in the Historical Origin of Ice drop Coffee

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 taste of coffee.

However, before the 15th century, coffee had long been monopolized by the Arab world and spread only among Muslim countries; at that time, it was mainly used in medicine and religion. Muslim doctors and monks admit that coffee has the functions of refreshing, brain-awakening, stomach-strengthening, body-building and hemostasis; the use of coffee has been documented since the beginning of the 15th century and integrated into religious ceremonies during this period. At the same time, it also appeared in the folk as a daily drink. Because alcohol was strictly prohibited in the Muslim world, coffee became a very important social drink at that time. Until the 16th and 17th centuries, coffee was introduced into Europe through the merchants of Venice and the Dutch hegemony of the sea. soon, this black drink, which was full of oriental mystery and rich aroma, was competed by the aristocratic gentry class. the price of coffee also rose with the tide, and even became known as "black gold". At that time, it was popular for aristocrats to send coffee beans to each other on special days to show their carnival. Or to relatives and friends who have not seen each other for a long time, there is money in the pocket, congratulations on success, but also a status symbol. And "Black Gold" in the next surging era of navigation, through the spread of shipping, the whole world has been brought into the production and consumption of 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. Most of the reasons are: low quality of coffee beans, improper roasting, too shallow roasting degree, uncontrolled production process, improper storage, and so on, which will affect the quality of iced coffee.