Sharing the production method of perfect ice droplets

Compared with hot water extraction at high temperature, cold extraction at low temperature has relatively less acidity and caffeine release, and is conducive to the preservation of volatile aroma. Also because of low-temperature extraction, the production process takes a long time and usually takes several hours, so luck is also important to order iced coffee.

How to make a good cup of iced coffee? It is precisely because there is no standard for a long time, each family has its own understanding. It is also possible that in order to save time and cost, most of the products are relatively light, some taste like iced American coffee, or ice filter products. This is feedback from several colleagues and friends.

Iced American coffee = espresso + ice + cold water

Iced coffee = hand-brewed coffee, put ice in the sharing pot to cool the extracted coffee liquid quickly.

Both kinds of iced coffee can be produced quickly, but if the ice drop coffee we drink is similar to the taste of the first two, then the gorgeous ice drop device is just a decoration, and the hours of making it is meaningless.

Ice drop coffee maker

For beans, it is recommended to use deep-baked and mellow beans such as Mantenin, Guatemala and Italian formula beans. In terms of powder thickness, there is a saying that cold extraction powder is as fine as possible, such as Italian powder thickness. Although the mellowness will increase, it will be more bitter and astringent. In addition, the concentration of ice drop coffee is not necessarily related to the size of the powder, which will be discussed later.

The thickness of the powder I use is slightly finer than that of siphon. With the proportion of powder and water and the dripping speed, the mellowness will not be inferior to that of fine powder, and it is not easy to produce miscellaneous smell.

The ice drop kettle has a special container for powder, with a filter cloth, possibly filter paper and filter at the bottom. The container of my curling kettle is about 400 grams at most.

After loading the coffee powder, gently pat it flat, or you can compact it with an object of the same diameter, spread a piece of filter paper on the surface of the coffee powder, soak it with water and then put it on the coffee powder, which is conducive to the uniform distribution and extraction of water droplets.

There is no special filter paper of the right size, just cut one with the filter paper by hand.

Ice droplets are not extracted with water melted by ice cubes, but ice water. When it is summer, mix ice cubes with a small amount of water. If it is made in winter, use cold water without ice.

The speed of dripping water is about one drop per second, or two drops in three seconds. I used 400 grams of coffee powder. The figure of 4.5 in 1800ml ice water looks very rich, but there is no need for pressure. Italian concentration is about the same proportion.

After adjusting the dripping speed, we should observe the powder container from time to time to see whether the extraction is uniform or not, and find that it is uneven to adjust the direction. After the coffee powder is all wet, it will begin to be saturated and evenly extracted, and there is no need to look at it again. So ice droplets are actually quite convenient.

Dripping coffee after saturation, the catheter is mainly beautiful and has no practical effect.

The coffee liquid in the front section is always the strongest, this ice drop can hold 4000ml water, corresponding to 400g coffee powder, the ratio is about 1:10, the ice drop kettle is basically designed in this way, so most people think that the proportion is full of water and coffee powder, so the ice drop product is generally light and normal. Instead of doing that, it's easier to make iced American coffee or ice filter.

My suggested method is to use the maximum amount of powder and half the amount of ice water or less. (the siphon pot is useless only as a reference.)

The prepared ice drop coffee can be drunk directly, but the flavor is not necessarily the best. If you leave it at room temperature for 24-48 hours and let it ferment naturally at room temperature, the mellowness, aroma and sweetness will increase, but if it takes too long, there will be miscellaneous odors. so you can take a little taste in the process of fermentation and put it in a sealed container when you think it tastes best, such as I put it in a mineral water bottle. Put it in the refrigerator and keep it fresh for about a week.

A good ice drop should have the flavor and taste: mellow texture, strong cold aroma, very rich and malleable layers, with moderate fermented flavor (with a little wine flavor) strong impact and long-lasting aftertaste.

Because the aroma is as rich as good wine, use whisky cups as appropriate, the ice puck made by adding the mold (ice cubes can also be) melts slowly and evenly, the cooling effect is good without diluting too much, and it is a must for drinking single malt drinks. it's also suitable for ice droplets.

Because of the high concentration, it is not recommended to drink it directly. Pour in 60-80ml ice drop coffee and add a portion of (about 10ml) caramel syrup to increase the aroma, sweetness and smoothness, and caramel syrup will not lose flavor, which is the icing on the cake. In this way, most people who taste it for the first time will not think of it as coffee, but will think of coffee liqueur and Baileys.

If it tastes good, we should share it together.

Crystal whisky cup and ice hockey can highlight the personality and texture of ice drop coffee.