Before we know it, September has arrived again. I believe that friends in the south are still fighting side by side with the enthusiastic Father Sun every day, and the weather is still quite hot. The refreshing drink that coffee lovers can immediately think of is iced coffee. When you come to FrontStreet Coffee, you will see a coffee vessel that looks like a chemical experiment set when you enter the door. Many curious babies will get closer to take a look. In fact, this vessel is used to makeIce drip coffeeYes, this article will talk about what iced drip coffee is and how to make it.Ice drip coffee。
Ice drip coffeeThe origin of
It is said that ice-drip coffee was invented by the Dutch, so it is also called Dutch-style drip coffee. Unlike other brewing methods that require the use of hot water, ice-drip coffee is characterized by using ice water to extract coffee. Low-temperature extraction requires a longer time to dissolve the aromatic substances in the coffee.
Therefore, a dropper similar to a chemical experiment is used to let the ice water fall drop by drop, slowly infiltrating the coffee powder. In the traditional ice-drip coffee maker that is commonly seen, the speed of the water droplets can be controlled.
Ice drip coffeeWhat is the extraction principle?
It is a kind of coffee that takes time to brew. The coffee brewed by choosing different water temperatures will taste different, and the astringent substances in coffee are not easily dissolved at low temperatures. Use ice water to extract for a long time, and after the extraction is completed, put it in the refrigerator for fermentation. The slightly fermented ice-drip coffee will have a light fermentation aroma and will have a thicker taste. Since it is not extracted at high temperatures, relatively few impurities are extracted from the coffee, and the caffeine is slightly lower.
What is the difference between coffee extracted with ice water and coffee extracted with hot water?
Temperature affects the rate at which the oils, acids, and sugars in coffee break down. Depending on how quickly this process occurs, the aroma, taste and texture of the coffee can vary greatly, so different extraction methods can produce coffee with different flavors and textures. High-temperature extraction will quickly decompose the tannic acid in the coffee into pyroacid, resulting in sweetness and sourness, which is the process of releasing the flavor of coffee that is often said on the street. Water that is too hot can easily cause the coffee flavor to be fully released early, and then begin to release the woody fiber flavor of the coffee beans, which is what we often call unpleasant flavors such as miscellaneous flavor and woody flavor.
Low-temperature extraction involves long-term contact between water and coffee powder at low temperatures. Only flavor substances with smaller molecules, such as floral and fruity aromas, are extracted. Flavor substances with larger molecules, such as smoked and roasted flavors, are difficult to extract. Therefore, cold-brew coffee can better enjoy the flavor of the coffee beans themselves, with a smooth, layered and sweet aftertaste.
makeIce drip coffeeSmall tips
1. Grinding degree
Like pour-over coffee, the grind size for cold brew needs to be taken into consideration. Grinding that is too fine will result in too dense a channel effect, which can lead to over-extraction, resulting in a bitter taste; grinding that is too coarse will increase the possibility of a channel effect, which can lead to under-extraction, resulting in boring coffee. Front Street recommends using a slightly finer grinding degree than Pour over(V60) coffee. Front Street will use a No. 20 standard sieve with a passing rate of 75 to 85% as a reference, which is about the same thickness as granulated sugar.
2.Powder to water ratio
Ice drip coffeeWhether it is related to the ratio of powder to water, Front Street recommends using 1:10 to 1:12. Coffee extracted within this ratio range can be drunk directly, or diluted with ice cubes to a moderate concentration for tasting.
3. Please moisten the coffee powder before dripping, and remember to put filter paper on the coffee powder layer.
Wetting the coffee powder allows the powder to be saturated with water before extraction, making it easier to drip coffee. Also remember to put a piece of filter paper on top of the coffee powder. This filter paper can allow water droplets to be evenly distributed on the coffee powder, otherwise the coffee produced may be light~
4. The ice-drip coffee will taste better if stored in the refrigerator overnight.
Front Street usually soaks the coffee one night in advance for about 12 to 14 hours. The next day, the filtered coffee grounds can be taken out and the extracted coffee liquid can be obtained. Front Street once tried soaking for more than a day due to forgetfulness, and the extracted coffee liquid was bitter and irritating. Everyone also needs to pay attention to the control of extraction time to avoid waste. In addition, the space where the coffee is stored will absorb various flavors in the air. If we store it in a household refrigerator, Front Street recommends choosing a container with a better sealing to avoid affecting the flavor.
Ice drip coffeeWhy do we need to put it in the refrigerator for fermentation for more than 12 hours after trickling filtration is completed? Is this process really called fermentation?
In fact, this step is not so much called fermentation as it is an oxidation process. Just like freshly roasted coffee beans, about 2% of the weight is carbon dioxide, and these large amounts of carbon dioxide are emitted with the storage environment, equipment or methods, making the pressure in the packaging higher than one atmosphere. The pressure helps the fusion of aromatic substances and oils, allowing all the aromatic substances inside the coffee beans to reach a state where they can be easily extracted.
The same is true for ice-drip coffee. Due to the long-term extraction, many flavor molecules are extracted, but not released well. Therefore, after the ice-drip coffee is extracted, it is placed in a sealed bottle and left in the refrigerator for 12-24 hours, causing the pressure of carbon dioxide in the bottle to release the flavor molecules. This is why the longer the ice-drip coffee is left in the refrigerator, the richer it will taste. Of course, Front Street does not recommend keeping ice drops for a week. After all, there are bacteria in the air or bottles, and it is difficult to ensure the condition of the coffee after being left for a long time. It is recommended that the drinking period of ice drops be within 72 hours. Do not think that ice drops after 72 hours are wasted. Drinking coffee after leaving it for such a long time is useless~
Ice drip coffeeWhat kind of beans are suitable?
Seeing this, many friends may think that just find one with the flavor you like and make it~ It is indeed the case, just use your favorite coffee beans to make it. The low-temperature extraction characteristics of cold brew and ice dripping caffeine can highlight the wine aroma and fruity fermentation in coffee, and are very suitable for flavored coffee beans. Front Street believes that medium and medium-light roasted coffee beans with strong floral and fruity aroma or fermentation are suitable for making ice dripping, such as the Costa Rican musician series and Honduras wine barrel processed coffee beans.
At FrontStreet Coffee, in order to make the flavor of each iced drip coffee more prominent and balanced, baristas usually use two coffee blends to make the iced drip. The purpose is to make the coffee more prominent in the characteristics of a certain flavor. One bean provides the aroma and one bean provides the flavor. This time, Front Street made an iced coffee demonstration using Geisha blend from Mirasu Estate in Costa Rica and sherry fermented in Honduras whiskey barrels.
| country | Costa Rica Geisha Blend | Honduran whiskey barrel fermented sherry |
| Production area | Mira beads | masaguara |
| altitude | 1700m | 1500-1700m |
| Treatment method | Raisin honey treatment | Fine washed whiskey barrel fermentation |
| Variety | Gesha ET47 SL28 MAICO | kaduala kaduai pacas |
FrontStreet Coffee production parameters:
Coffee powder: 60g (20g Geisha blend: 40g sherry)
Pink to water ratio: 1:10
A total of 600ml of ice water 1:1 mixture
1. Place a circular filter paper at the bottom of the powder cup, wet it with water and fit it to the wall of the cup, put in 60g of ground coffee powder (FrontStreet Coffee uses a Chinese standard No. 20 sieve, with a pass rate of 78%), then smooth the surface of the coffee, or you can use the weight of the powder hammer to lightly press the powder layer to make the surface smooth.
2. Place a piece of filter paper on top of the coffee powder. Because the tension of the filter paper can evenly distribute water 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, thus affecting subsequent extraction.
3. First, evenly wet the entire coffee powder layer with water for "pre-soaking". This step is like steaming Pour over(V60) coffee, which can improve the extraction effect and the consistency of the finished product.
4. Put a 1:1 mixture of ice and water into the upper pot, and then adjust the water dripping speed of the valve to about 7 drops of water in 10 seconds. It is best to place the ice drop device in a cool and dry place and avoid artificial collision.
5. Pour the prepared coffee liquid into a sealed glass bottle and put it in the refrigerator to oxidize overnight to allow the flavors of the coffee to blend together and taste better.
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
