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The flavor of Pour over(V60) coffee has always been delicious, but of course you have to pay attention to some details. Maybe it’s time for you to change your taste, then have a cup of iced drip coffee! The iced drip coffee on Front Street has always been very popular, especially in the hot summer, it would be great to have a cup of iced drip coffee! Of course, in such cool weather, it’s also great to have a glass of ice drops!
As the name suggests, ice-drip coffee is coffee brewed with low water. The Pour over(V60) coffee we usually drink is brewed with high-temperature water. The two are completely different operations! The advantage of high-temperature extraction is that it can quickly extract the flavor substances of coffee, causing the tannic acid in the coffee to quickly decompose into pyroacid, resulting in sweetness and sourness, which is the process of releasing the flavor of coffee that is often said on the street. The disadvantage of high-temperature extraction is that it easily causes the coffee flavor to be completely released, and then begins to release the taste of the woody fiber of the coffee beans, which is what we often call unpleasant flavors such as miscellaneous flavor and woody flavor.
Low-temperature extraction of coffee is to use near-zero ice water extraction to reduce the volatilization of the coffee flavor under low temperature conditions, and store the coffee aroma in the coffee liquid as much as possible. When you drink it into your mouth, the temperature of the coffee liquid rises, and the aroma contained in the coffee liquid suddenly explodes, allowing coffee drinkers to feel the strong aroma at the back of the tongue in the mouth. This sudden burst of aroma will give people a great sense of happiness. The disadvantage is that it takes a long time to make, and the filtered ice-drip coffee cannot be drunk immediately. It needs to be kept in the refrigerator for more than 8 hours, so that the flavor molecules extracted at low temperature can be fully released.
So where does iced drip coffee come from?
According to Front Street, ice-drip coffee was invented by the Dutch, so it is also called Dutch-style drip coffee. Unlike other brewing methods that require 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. Iced coffee, also known as water-drip coffee and ice-brewed coffee, is a way of making coffee drinks. A common ice coffee drip filter consists of 3-4 layers of glass containers placed on a wooden base.
What is the extraction principle of iced drip coffee?
Hand-brewed coffee is brewed using specified high-temperature water, time and powder-to-water ratio, which is simple and takes a short time. Iced coffee is a type of coffee that takes time to brew. We know that the taste of coffee brewed with different water temperatures will be 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. For those who are affected by caffeine, Front Street believes that you can choose ice-drip coffee. It is not so stomach-breaking, and the caffeine is relatively low, and the coffee flavor is also very rich!
What kind of coffee beans are suitable for iced drip coffee?
We know that Pour over(V60) coffee has a relatively wide selection of coffee beans. Almost all types of coffee beans can be Pour over(V60). Of course, the degree of roasting is different, and the brewing method is slightly different. Italian coffee has certain choices for coffee beans. For example, it requires darker roasting than Pour over(V60) coffee beans, which means that the coffee beans must be medium-dark roasted. Otherwise, the flavor of Italian coffee may be unacceptable. Of course, if you like light roasting to make Italian coffee, there is nothing to say.
What about ice-drip coffee? What kind of coffee beans are more suitable? Normally, Pour over(V60) coffee beans can be used to make ice-drip coffee. In fact, Front Street believes that making ice-drip coffee mainly depends on what flavor you prefer. However, it is better to use single-origin beans for ice-drip coffee beans in Front Street, which can effectively remove bitterness and tannic acid, and the taste is rich and smooth, not sour and not irritating to the stomach. Sometimes we will also use more than two kinds of single-origin beans to make ice-drip coffee. Ice-drip coffee has more aroma and a more delicate and subtle flavor than cold-brew coffee.
Since ice-drip coffee is extracted by infiltration of cold water for a longer period of time, Front Street recommends that you choose coffee beans with a stronger flavor when dripping coffee, such as beans with strong characteristics such as Kenya and Yerga. The coffee extracted in this way will be very personalized.
Let’s share the iced drip coffee recipe that FrontStreet Coffee often makes.
1. Dark berry type: Costa Rica Mozart 60g,Mozart's coffee beans use anaerobic honey processing and have a very special raisin aroma. When used to make ice-drip coffee, it will show very obvious flavors of blueberry, black grape and wine fermentation, with a refreshing taste and a lingering fragrance on the teeth and cheeks.
2. Refreshing and clean type: Kenyan azalea 60g. The acidity of azalea is very lively, like a glass of juice. When used to make ice-drip coffee, it will have the fragrance of cherry tomatoes and grapefruit. It tastes refreshing and light with acidity, which is very suitable for drinking in summer.
3. Sweet and delicious: Indonesian Golden Mandheling 60g. Very few shops use dark roasted coffee to make iced coffee. If you haven’t tried it, you may think that the iced coffee made from dark roasted coffee beans will be very bitter. In fact, this is not the case. Using the ice-drip making method from Front Street and adding ice cubes after being placed in the refrigerator for 24 hours, the Golden Mandheling ice-drip coffee is sweet and has a hint of chocolate bitterness. It is very clear overall and has a strong aroma of fermentation that is very comfortable.
Front Street Blend Bean Iced Coffee Recipe:
In order to make the flavor of each ice-drip coffee more prominent and balanced, baristas usually use two coffee blends to make ice-drip coffee. The purpose is to make the coffee highlight the characteristics of a certain flavor. One bean provides the aroma, and the other bean provides the flavor.
Such as:
20 grams [FrontStreet Coffee (Honduras) Lychee Orchid] + 40 [FrontStreet Coffee (FrontStreet Coffee) Geisha Village Red Label]
Litchi orchid processed in wine barrels and Gesha Village Red Label processed in the sun, with a faint aroma of brandy, plum-like acidity and sweetness of maple sugar.
The lychee orchid processed in brandy barrels has a rich aroma of brandy, chocolate aftertaste and honey aftertaste.
Sun-dried Geisha Village Red Label, with the tartness of plums and citrus, the sweetness of maple syrup and a smooth creamy taste.
When made into ice drops, you will feel the faint aroma of brandy, and the rich fruit acid leads to the sweetness of honey and smooth creamy taste.
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.
1. Place a piece of 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 passing rate of 58%, which is just a little coarser than hand brewing), 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 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.
3. Use ice water to "pre-soak" and evenly wet the entire coffee powder layer with ice water. 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 water bottle, and adjust the regulating valve to make 7 drops of water for about 10 seconds.
5. After making, pour the coffee liquid into a sealed glass bottle and put it in the refrigerator to mature overnight. This will allow the flavors of the coffee to blend together, making it taste better and easier to drink.
Hand-brewed coffee or espresso can be tasted immediately after it is made. What about ice-drip coffee? The answer is: no.
Iced drip coffee needs to be fermented in the refrigerator for more than 12 hours after filtering. Why? Front Street believes that this 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 have been extracted, but not released well. Therefore, after the ice-drip coffee extraction is completed, put it in a sealed bottle and put it 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, it doesn’t mean that you can keep it for as long as you want. Front Street does not recommend keeping the ice drops for a week. After all, there are bacteria in the air or the bottle, and it is difficult to guarantee the condition of the coffee after being left for a long time. The drinking period of the ice drops is recommended to be within 72 hours. Don’t feel that the ice drops have been wasted after 72 hours. Drinking coffee that has been left for such a long time may not be good for your health.
Front Street Brewing Coffee Suggestions:
Whether it is Pour over(V60) coffee, espresso coffee, or ice-drip coffee, Front Street believes that the freshness of coffee beans is the most important, because the freshness of coffee beans directly affects the flavor of coffee. The coffee beans shipped by FrontStreet Coffee are all roasted within 5 days, because FrontStreet knows that the freshness of coffee beans has a great impact on the flavor. The purpose of Front Street Roasting is "freshly roasted and good coffee", so that every customer who orders receives the freshest coffee. The bean-growing period of coffee is about 4-7 days, so the flavor is at its best when customers get it.
Of course, there are also some customers who need Front Street’s help in grinding the powder, which is okay, but Front Street needs to remind you: if the coffee beans are ground in advance, there is no need to raise the beans, because during the transportation process, the pressure generated by the carbon dioxide in the packaging can also make the coffee flavor mellower, so you can make a cup of coffee immediately after receiving the coffee powder. But the coffee powder needs to be brewed in time, because the coffee powder oxidizes quickly when exposed to air, which means that the flavor of the coffee will dissipate relatively quickly, and the flavor of the coffee will not be so good. Therefore, Front Street recommends buying whole beans and grinding them freshly, so that you can better taste the flavor of the coffee.
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
