Entering May, the weather in Chongqing has already started to heat up, and the cold drip pot that has been shelved for a whole year can finally be put to use. This article will take the traditional Dutch-style cold drip pot as an example to fully demonstrate the process of making cold drip coffee, while also answering two common questions: what is the appropriate drip rate in seconds per drop, and what kind of coffee beans should be chosen. Although there are coffee beans specifically sold for cold drip coffee on the market, whether single-origin or blended, it is recommended to use deep roasting, because light-roasted beans tend to become bland and sour under cold drip extraction. In addition, completing the drip filtration does not mean it can be drunk immediately; it still needs at least 24 hours of refrigeration and aging, and the flavor reaches its peak after three days. At the end of the article, a little trick for making shaped ice cubes with coffee liquid is also shared, to help you avoid ice cubes melting and diluting the coffee strength.
As soon as May arrives, Chongqing officially enters summer. The cold drip pot that has been idle for a whole year can be taken out and used again. A few days ago I posted an article introducing the traditional Dutch-style cold drip pot, and today I will actually demonstrate how to use it to make a cup of Dutch cold drip coffee.
Although there are coffee beans sold specifically for cold drip on the market, whether single-origin beans or blended beans, the prerequisite is deep roasting to match this extraction method. Beans with too light a roast are not suitable for cold drip; the finished product will taste both weak and sour. Of course, if you happen to like that kind of profile, you might as well give it a try.
After the lower pot is full, don't rush to drink it. The correct approach is to pour the cold drip coffee into another bottle, seal it tightly, and refrigerate it for at least 24 hours. This process allows the various complex compounds and aromatic components in the coffee to fully ferment and mature, and by the third day, the flavor will reach its best state. This is the core secret of "refrigerated aging" repeatedly emphasized in Dutch cold drip preparation. For this reason, if you want to drink truly charming Dutch cold drip coffee, not only do you have to order it three days in advance, but the price is also considerably higher than ordinary hot coffee.
To avoid diluting the coffee after the ice cubes melt, my approach is to freeze ice coffee liquid into coffee ice cubes of different shapes. Those molds with various shapes are actually chocolate molds, and they can be bought in professional kitchenware stores or hotel supply stores. Just pour the coffee liquid into the mold cavities and put them in the freezer for a few hours, and they are ready to use whenever needed, very convenient. When you have free time, holding one in your mouth is cool and refreshing.
The above content is compiled by CoffeeHunters, a coffee news website.
