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In the coffee industry, iced coffee is very popular, especially in the hot summer. The popularity of iced coffee is simply like the feeling of fans surrounding an idol. So when it comes to iced coffee, in addition to the simple Pour over(V60) iced coffee, there is also iced drip coffee that requires patience and time. The principle of making ice-drip coffee is very simple, which is to use ice cubes and water, mix them according to the proportion, and then control the number of drops of ice water to extract coffee at low temperature. Usually the extraction time is 6 to 8 hours, and it also needs to be refrigerated, stored and fermented, so the whole process requires a certain amount of patience, so a good cup of iced drip coffee is worth the wait. So have you ever thought about the origin of iced drip coffee? Below, Front Street will tell the story about ice-drip coffee, as well as the selection and production methods of coffee beans.
Ice drip coffee history
The story of ice-drip coffee begins with the Netherlands. The Netherlands was a colonizer of Indonesia. In addition to transplanting coffee trees in Indonesia and promoting coffee cultivation in Indonesia, the Dutch also invented this ice-drip coffee.
In 1699, due to frequent sailing, the Netherlands could not often make hot coffee on the ship, and because coffee was not easy to store, they also believed that the sour taste of coffee would make them uncomfortable. In this case, they began to think of ways to reduce the sour taste in coffee. Hot water is the reason for extracting the sour taste of coffee, so they tried to use ice water to extract coffee, hoping to reduce the sour taste in coffee. Because ice water does not easily dissolve the acidic fat in coffee, it can effectively reduce the extraction of acidity in coffee and slow down the oxidation of coffee, allowing it to be stored for a long time. This cold-water brewed coffee was invented on the Indonesian island of Java.
Another advantage of coffee brewed with ice water is that during the drip filtering process, the low temperature is not conducive to the volatilization of the aroma, so there will be no obvious aroma like hot water brewing. This way, the aroma in the coffee can be preserved in the liquid. When we taste the coffee, the chemical reaction between the temperature of the mouth and the protein will emit the aroma in the coffee. The English translation of iced coffee is "Dutch Cold Water Coffee", and "Dutch" in English translation is the collective name of the Dutch.
Coffee bean selection
Regarding the selection of raw materials for ice-drip coffee, it needs to be based on personal requirements for coffee taste. If you want a floral and fruity aroma and a light and clean taste, you can choose washed coffee, such as Front Street Butterfly, Front Street Fruit Tintin, and Front Street Kaffa Forest; if you want a nutty, chocolate flavor and a mellow and smooth taste, you can choose medium-dark roasted coffee, such as Front Street Columbia Whelan, Front Street Bird of Paradise, Front Street Queen's Manor, etc.;
There are also fermented coffee beans that have been popular in recent years, such as Front Street Sherry Barrel, Front Street Cicada, etc. This kind of coffee has a strong aroma of fermented wine. If you like this flavor, you can choose it. It is best to ask your personal needs when buying in the store to avoid buying beans you don’t like. Then I recommend several coffees with different tastes for your reference!
Floral and fruity aroma, bright acidity, light and clean taste-Front Street Yirgacheffe washed processing, Front Street Kenya cherry tomatoes, Front Street Panamanian Geisha (all light roasted)
Nuts, chocolate, rich taste-Front Street Brazilian Cerado, Front Street Colombian Whelan (both medium-dark roasts)
Balanced sweetness and sourness, light fermentation aroma, fruity aroma-Front Street Costa Rica Baja, Front Street Strawberry Candy, Front Street Ethiopian Sun-Dried Red Cherry (all medium-light roasted)
Rich wine aroma and special flavor-Front Street Honduran Rum Barrel Sherry, Front Street Colombian Rose Valley, Front Street Big Belly Button, etc.
Extraction principle
The working principle of ice-drip coffee is to take advantage of the characteristics of slow extraction of ice water. The ice cubes are mixed with filtered water and will slowly melt at room temperature. The speed and number of drops of ice water are controlled so that the ice water slowly drips into the coffee powder. Through long-term soaking, the flavor substances in the coffee powder are dissolved and brought out. This is why it takes 8-12 hours to make ice-drip coffee.
Utensil set
1. Water container: a container used to hold ice cubes and water
2. Adjustment valve: used to adjust the speed of ice water dripping
3. Powder container: a container used to hold coffee powder
4. Liquid container: used to hold dripped coffee liquid
5. Coffee stand: placement of different containers
The next step is to make it. Take the [Emerald Manor Diamond Mountain] on the street as an example to make a delicious pot of ice-drip coffee.
Front Street Panama Emerald Estate Diamond Head
Origin: Poquet
Altitude: 1500~1600 meters
Variety: Geisha
Treatment method: washed
Production parameters
Amount of powder: 60g, ratio of powder to liquid: 1:10, ratio of water to ice cubes: 1:1, total coffee liquid volume: 600ml, grinding degree: finer than fine sugar
Preparation method
First put a piece of filter paper at the bottom of the powder container, moisten it with water, and then use a stirring stick to compact it to make it fit better. Then add freshly ground Front StreetDiamond HeadPut the coffee powder into the powder container, shake it to make the powder surface smooth, then put a piece of filter paper on the powder surface and put it into the holder. Put the proportion of ice cubes and water in the water container and stir to combine. Adjust the adjustment valve so that the water flow quickly wets all the coffee powder first, similar to the steaming method. After it is fully wet, adjust the adjustment valve to control the number of water drops between 5 and 7 drops in 10 seconds, and then wait for the coffee drip filter to be completed. After the drip filtering of the coffee is completed, put it into a sealed bottle and put it in the refrigerator to ferment for 2 days before you can drink it.
Flavor:Floral, berry and fruity aroma, low acidity, delicate and light taste, clean and smooth.
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).
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
