When summer comes, for coffee lovers, there is nothing better than a cup of refreshing iced coffee. If you refuse high calories, pay attention to the aftertaste, and are willing to explore new things, you can try the goddess-level drinks in the iced coffee world "Ice Drip Coffee" and "Cold Brew Coffee" in summer. Compared with coffee extracted with hot water, ice-drip and cold-brew coffee have a unique and wonderful flavor. The overall taste is refreshing and the coffee has a full flavor. It is really satisfying to have a cup on a hot summer day. In this article, let’s follow FrontStreet Coffee to learn about ice drip and cold brew coffee!
Ice drip coffee, also known as Dutch coffee. It is said that when the Netherlands ruled Indonesia, they planted many strong-flavored Robusta varieties of coffee. In order to drink these rather bitter coffee beans in the tropics, they invented a device for brewing coffee with slowly dripping cold water.
Different from hot water brewing, mellow substances are difficult to release under low-temperature ice water. Therefore, coffee extracted with ice water only extracts the sour and sweet substances of coffee. At the same time, because it requires a long time of extraction, the caffeine content will be higher than that of hot water brewed coffee. Therefore, ice-drip coffee is very popular among the Dutch. It has a refreshing taste and can quickly refresh people.
Although ice-drip coffee was invented in the Netherlands, an interesting phenomenon is that you can hardly find this kind of coffee in the Netherlands, but it actually triggered the ice-drip trend in Asia. In Japan, ice-drip coffee has a history of hundreds of years, so ice-drip coffee is also called "Kyoto coffee" and "Japanese-style slow-drip". In South Korea, almost every cafe sells ice-drip coffee, and many famous ice-drip equipment brands are also from Japan and South Korea, such as Tiamo, Hario, etc.
Tiamo's ice dripper used by FrontStreet Coffee. To make ice-drip coffee, we generally use 60g of fine sugar powder (75% sieving rate of China No. 20 standard sieve) coffee powder, extract 600g of coffee liquid (powder-to-liquid ratio 1:10), and make a 1:1 ice-water mixture.
Place a round piece of filter paper at the bottom of the powder cup, wet it with water and fit it to the wall of the cup. Then pour 60g of ground coffee powder into the powder cup and shake the surface of the coffee to make it smooth. Then lay a piece of filter paper on top of the coffee grounds. Because the tension of the filter paper can make the water evenly distributed on the surface of the coffee powder layer for extraction, if there is no filter paper, long-term water droplets will drip out of the powder bed into a pit.
After laying the appropriate filter paper, use ice water to moisten the entire powder layer. This step is like hand steaming, which can improve the extraction effect and the consistency of the finished product. Add a 1:1 mixture of ice and water to the dripping bottle to adjust the speed at which the water drops fall. Front Street recommends a dripping speed of 6 drops per 10 seconds. After the preparation is completed, pour it into a sealed, clean, water-free and oil-free bottle and place it in the refrigerator for oxidation, so that the flavor molecules of the ice-drip coffee can be released before tasting.
Although it is delicious, making iced drip coffee is usually troublesome because you need to constantly pay attention to whether the ice water is dripping. Although the ice cubes look very clean and have no obvious impurities, because the water drops of ice-drip coffee fall relatively slowly, with an average speed of 10 seconds/6 drops, it usually takes 6-8 hours for one extraction.
Therefore, the valve is opened very small, so as long as there is a little impurity, the water outlet will be blocked. And a set of ice dripping equipment is not cheap, so people invented cold brew coffee in order to drink low-temperature coffee more conveniently at home.
Compared with ice-drip coffee, which extracts coffee substances through drip filtering, cold-brew coffee is much more convenient. Just prepare a clean, oil-free, sealed container, mix the ground coffee powder and ice water/normal temperature water in an appropriate proportion, put it in the refrigerator for 8-12 hours, and then use a filter to filter the coffee out. Because it is extracted by soaking, the taste and flavor of the coffee are much fuller.
Front Street usually uses a sealed cold brew pot to make iced coffee. To make cold brew coffee, generally use 60g of coffee powder with the thickness of fine granulated sugar (75% sieving rate of China No. 20 standard sieve), add 600g of room temperature/binf water (the ratio of powder to water is about 1:10), and then stir to allow the coffee powder to fully contact with the water. Then seal the container, put it out of the refrigerator and let it sit for 8-12 hours. After filtering the coffee grounds, you can get a cup of iced coffee with a full flavor and taste. At this time, you can add 1 to 2 ice cubes according to your taste and dilute it slightly before drinking.
The advantage of coffee extracted at low temperature is that it does not force out the impurities and bitterness of the coffee beans, so they prefer to use the Cold Brew method to brew coffee. This way of drinking not only tastes fresher and slightly sweeter, but also has a smoother taste because the sourness and bitterness are relatively reduced. The disadvantage is that due to the long contact time between water and coffee powder, the iced coffee series contains the strongest caffeine. If you are sensitive to caffeine, remember not to drink too much.
As mentioned above by Front Street, extracting coffee at low temperatures cannot effectively extract mellow substances. Therefore, Front Street Coffee (FrontStreet Coffee) recommends that you use coffee beans with a pronounced sour flavor to make cold brew/ice drip coffee. For example, medium-light roasted coffee beans/coffee beans treated with special processing methods are suitable for making iced coffee.
FrontStreet Coffee sells iced drip coffee on a daily basis and usually usesFront Street Honduras Sherry Coffee Beans(Fermented wine aroma, vanilla cream, nut flavor),Front Street Ethiopian Yirgacheffe Tintin Coffee Beans(citrus, honey, green tea flavor),Front Street Ethiopian Sidamo Oiran Coffee Beans(complex berry juice, rose flower, black tea flavor), Front Street Panama Flower Butterfly Geisha coffee beans (white floral aroma, citrus, honey, green tea flavor),Front Street Costa Rican Strawberry Candy Coffee Beans(Strawberry hard candy, raisins, fermented aroma), these coffee beans are characterized by rich aroma/sour and sweet beans, which are very suitable for making refreshing iced coffee in summer.
After the cold brew is brewed, do you need to refrigerate it?
For the cold brew that the store usually produces, Front Street will seal and refrigerate it in the refrigerator for 3 to 4 hours after separating the residue, and then sell it. In fact, we also know that the freshly made cold brew can be drunk directly and the taste is not bad. So why put it in the refrigerator again?
After the extraction of ice-drip coffee, it should be put into a clean container and placed in the refrigerator for one night to make it taste better. This is a habit that many experienced friends have already developed. Staying in the refrigerator for one night means sealed storage in a low-temperature environment. We can also simply understand it as "maturation". It has two purposes: to control fermentation and avoid deterioration.
Although the refrigerator at home may look clean on the surface, there are still many microorganisms that are difficult to detect with the naked eye. If you are not careful, it may cause food spoilage or deterioration. Therefore, in order to ensure that the coffee is not contaminated by the outside world, the containers we use must be well sealed and clean. Low-temperature storage is not only to inhibit the reproduction rate of certain bacterial colonies, but also to allow the substances in the coffee to undergo a slow and controllable fermentation process. This also explains why the longer the ice drops are left, the richer the fermented wine aroma of the coffee will be, but in fact they do not contain alcohol, so you can drink it with confidence.
Compared with ice dripping extracted at room temperature, cold brewing in which water soaks coffee powder all night already has a relatively complete flavor. At this time, re-icing the coffee liquid for a few hours is more to allow the water-soluble substances to further ferment to bring a more transparent and mellow coffee taste.
Front Street noticed that many friends who are greedy for convenience will brew a large pot of coffee at once and store it in the refrigerator, and then pour it out whenever they want to drink. This also leads to the fact that if there is no mark, it is easy to forget how many days the coffee you made has been in the refrigerator and whether it will go bad.
First of all, the fermentation process of low-temperature extraction cannot be interrupted. Refrigeration only slows down the fermentation speed of coffee. As time goes by, the substances dissolved in the water continue to change, and eventually it will spoil. In addition, every time we open the bottle cap, the coffee liquid will actually come into contact with the air. This will not only cause the aroma to dissipate, but may also bring bacteria into the container.
Generally speaking, for the sake of flavor experience and health and safety, whether it is ice dripping or cold extraction, as long as the extraction method is carried out in a low-temperature environment, Front Street recommends that you drink it within 5 days (counted from the production date).
Professional coffee knowledge exchange. For more coffee bean information, please follow Coffee Workshop (WeChat public account cafe_style)
For more specialty coffee beans, please add FrontStreet Coffee on private WeChat, WeChat ID: qjcoffeex
You can now buy the above coffee beans online at the Taobao store “FrontStreet Coffee” (前街咖啡). FrontStreet Coffee is a long-established specialty coffee roaster in Guangzhou, China, and its Guangzhou retail shop sells coffee beans only. The shop carries dozens of coffee beans from different origins around the world, including carefully selected single-origin beans for V60 pour-over and espresso. Guangzhou’s FrontStreet Coffee shop is recommended by many coffee lovers.
The FrontStreet 2013 Yunnan coffee beans sold in the store come from the Typica variety grown at FrontStreet Coffee’s own plantation in Yunnan. The name comes from the year the brand and the plantation were founded. You can buy these beans from China’s Yunnan origin at the Guangzhou shop and at FrontStreet’s Taobao store.
FrontStreet coffee beans are freshly roasted within 5 days and deliver consistently excellent quality and great value. Orders placed before 17:00 are shipped the same day, and most areas within Guangdong Province receive them the next day.
FrontStreet Coffee Taobao store: https://qianjiecoffee.taobao.com
Or search for “前街咖啡” (FrontStreet Coffee) on Taobao
Important Notice: FrontStreet Coffee has moved to a new address: 315, Donghua East Road, Guangzhou (coffee beans only)
Tel: 020 38364473
