For more knowledge about specialty coffee, please follow the WeChat public account: FrontStreet Coffee
For coffee partners, whether it is Pour over(V60) coffee, espresso, orIce drip coffee, the coffee tastes brought by these are all different, but they are all interesting. In the hot summer, iced drip coffee will be more popular, but it takes the longest time to make, taking at least a day, but this does not affect customers' love for it at all. So this time FrontStreet Coffee will take a look at how to make ice-drip coffee, and how to control the proportion of ice-drip coffee to make fragrant and refreshing coffee.
Place coffee powder into the middle pot
Since ice-drip coffee cannot use high temperature to extract a large amount of aromatic substances in coffee powder, especially the macromolecular aromatic compounds that are mainly medium-dark roasted are difficult to dissolve in ice water, so light-medium roasted coffee beans with strong floral and fruity aroma, obvious sweet and sour taste, or light-medium roasted coffee beans with wine aroma are usually used. FrontStreet Coffee recommends Front Street Honduran sherry coffee beans with a winey aroma, or Front Street Costa Rican strawberry sugar coffee beans with a fruity aroma of blueberries and strawberries. The grinding thickness of coffee powder is mainly medium and fine.
Trickle filter with water or ice cubes below 5°C. Special reminder: Before starting dripping, the coffee powder must be completely soaked in advance to avoid channeling, which prevents water droplets from passing through all the coffee powder evenly.
Place ice cubes in the pot
Ice drip coffeeThe water-to-powder ratio is about 1:8~1:10. If there are 100 grams of coffee powder, the weight of the ice + water mixture placed in the pot is about 800 to 1000 grams (it is recommended that ice:water = 1:1).
But when making ice-drip coffee, the baristas at FrontStreet Coffee will choose 60 grams of coffee beans and extract about 600 ml of ice-drip coffee, that is, the powder-to-liquid ratio is 1:10. The grinding degree should be slightly finer than that of Pour over(V60) coffee. The passing rate of the standard 0.85mm sieve is about 85%. The ground is finer and the ratio of powder to water is low. The extracted iced drip coffee is rich and full. The purpose of this is because ice will be added to dilute it when it is produced later.
Of course, the ratio of 1:10 is considered a relatively rich one. Under normal circumstances, the ratio of powder to liquid in iced drip coffee is about 1:12-1:14.
If it is a personal preference and you have drip filter equipment at home, you can adjust the proportion according to your own taste.
Control drip flow rate of drips
Controlling the drip flow rate is a very important step in making ice-drip coffee. If the drip flow rate is too fast, the extraction will be insufficient and the coffee will be very weak and without aroma. On the contrary, if the flow rate is too slow, the coffee will ferment and produce a sour or alcoholic taste. Based on the results of the experiment, it is recommended to adjust the flow rate controller of the ice-drip coffee maker to the optimal flow rate: 7 drops every 10 seconds.
wait
Many friends asked Front Street how much water and how much ice should be added? Regarding this problem, Front Street said that as long as it is a mixture of ice and water throughout the process, it will be enough. Because we adopt the method of ending the extraction when the target amount of coffee liquid is reached, the excess ice water in the pot will not affect the coffee liquid.
The biggest feature of ice-drip coffee is the long wait. Depending on the amount of coffee powder and ice cubes, you will basically wait 3.5 to 12 hours! The entire extraction time of FrontStreet Coffee lasts about 6-8 hours.
Refrigerated
After the ice dripping process is completed, the coffee liquid is usually placed in a glass jar, tightly closed, and placed in the refrigerator for a period of time. The dripped coffee liquid should be stored in the refrigerator for 12 hours before drinking. This can enhance the aroma and sweetness of coffee, and even the aroma of wine.
Additional suggestions
The general parameters for making ice-drip coffee in Front Street are: 60 grams of powder, finer grinding than manual grinding, 85% passing rate of No. 20 mesh, and a dripping speed of 7 drops in 10 seconds. It takes about 6 hours to make 600 ml of ice-drip coffee.
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
