Ice drip coffee and cold brew coffee are fairly common iced coffees. Many friends still haven't figured out the difference between them, so Front Street Coffee is here to share some relevant knowledge.
What ice drip coffee and cold brew coffee have in common is low-temperature extraction, and both take a relatively long time to make, so it's basically impossible to make them to order on the spot. But their extraction methods are somewhat different: ice drip coffee uses drip extraction, while cold brew coffee uses immersion extraction.
Ice drip coffee uses ice water to seep through the coffee grounds drop by drop, extracting rich, aromatic coffee compounds. The process takes quite a long time and requires specialized ice drip equipment. The general parameters Front Street Coffee uses to make ice drip coffee are: 60 grams of coffee, a grind finer than pour-over, with 85% passing through a No. 20 sieve, and a drip rate of 7 drops per 10 seconds, producing 600ml of ice drip coffee in about 6 hours. After dripping is complete, the coffee liquid should be stored in the refrigerator for 12 hours before drinking.
Many friends ask Front Street Coffee how much water and how much ice to add. On this question, Front Street Coffee says that as long as it remains an ice-water mixture throughout the whole process, it's fine, because we adopt the approach of ending extraction once the target amount of coffee liquid is reached, so the excess ice water in the upper chamber will not affect the coffee liquid.
Cold brew coffee, also called cold steeped coffee, as the name suggests, is made by soaking and extracting coffee with cold water. The method Front Street Coffee recommends is a coffee-to-water ratio of 1:12, with the coffee ground slightly finer than pour-over, and 85% passing through a No. 20 sieve. Put the coffee grounds into a sealed bottle, add 12 parts water, shake well, and refrigerate for 12 hours. Then use a filtering device to filter out the coffee grounds completely. Store the clean coffee liquid in the refrigerator for 4 hours before drinking.
Because of the differences in method, their forms and flavor expressions are also somewhat different. Ice drip coffee appears clearer and more translucent.
To highlight the rich, liquor-like mouthfeel unique to ice drip, while avoiding the off-flavors in the tail end caused by long dripping, many coffee shops specifically choose high-quality single-origin beans full of fruity aromas. With the support of slow dripping and low-temperature aging, the resulting ice drip not only carries the bright charm of fruity-acid coffee, but also brims with a fermented quality like fruit wine—mellow yet still refreshing. Precisely for this reason, compared with conventional espresso blend beans, the raw material cost of ice drip is clearly a bit higher.
In terms of flavor, the same coffee beans also perform differently. After a night of fermentation, ice drip coffee has a stronger fermented aroma, tastes more refreshing, and has a wine-like fermented flavor. Cold brew coffee retains more of the coffee beans' own flavors (for example, fruity coffee beans can retain rich fruit notes), and has a mellower mouthfeel.
Ice drip coffee and cold brew coffee each have their own strengths in expression. If you want to try the iced coffee flavor expression of coffee beans, you can try cold brew coffee. If you want to try the distinctive flavor brought out by the production method, you might as well try ice drip coffee.
The above content is compiled by CoffeeHunters, a coffee news website.
