The origin of ice drop coffee how much is a cup of utensils?

The origin of ice drop coffee how much is a cup of utensils?

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.

This is a Toddy cold-soaked coffee pot made in Japan. The price is moderate, convenient and quick, and the operation is also very simple. Anyone who does not understand coffee can use it to make refreshing cold brewed coffee. Just put the coffee powder into a filter and insert it into a glass pot, pour in ice water and stir for a few times. Then put it in the refrigerator and store it for 8-10 hours. After the soaking time has reached, take out the filter containing coffee powder. Then again, don't forget to keep the iced coffee liquid refrigerated for at least 24 hours (the best time is 3 days) and drink as you like. This kind of cold bubble pot is most suitable for home and office use, although it does not look amazing. But the delicious iced coffee it brewed absolutely amazes you. As the saying goes, "people cannot be judged by appearance, and the sea cannot be measured." This is also the coffee pot I use most frequently in summer. Todd Simpson, who was 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.