To make delicious ice drip coffee, Front Street believes the following three points are essential:

Choose coffee beans with floral and fruity notes:

Since cold brew coffee is extracted at low temperature over a long period, more small-molecule substances in the coffee beans, such as floral aromas and fruity acids, are extracted, while large-molecule substances like tannic acid and other bitter compounds are difficult to extract. In addition, after extraction is complete, it still needs 12 hours of low-temperature refrigeration and fermentation, so when Front Street selects ice drip coffee beans, it generally chooses beans with rich fruit flavors, clear floral notes, or a fermented quality:

The first option is Front Street Mozart, with flavors of raisins, pineapple, and orange;

The second recommendation is Front Street Sidra, with the sweet aromas of passion fruit, grapes, and apricot;

The third recommendation is Front Street Kenya, which makes ice drip coffee with the juicy feel of smoked plum, snow pear, and plum.

Controlling the coffee grind size:Because ice drip coffee uses a relatively low water temperature, the rate of substance exchange is greatly slowed, so in addition to extending the extraction time, it is also necessary to make the coffee grind finer, maximizing the contact area between water and the surface of the coffee particles and extracting as much of the ideal flavor substances from the coffee grounds as possible.

If the coffee particles are too fine, too many flavor substances will be extracted, including some unpleasant bitterness; if the coffee particles are too coarse, the final result will be an unclear flavor and a mouthfeel that is too thin. Through many experiments, Front Street found that a grind size with an 85% passing rate on the Chinese standard No. 20 sieve is relatively ideal.

The drip rate should not be too fast:Generally, we first calculate the extraction parameters, using a coffee-to-water ratio of 1:10, extracting 600g of coffee liquid from 60g of coffee, with an ice-water mixture ratio of 1:1, and controlling the valve flow rate at 7 drops every 10 seconds. Front Street generally completes ice drip brewing within 6-8 hours. Usually the ice drip ratio is 1:10-1:12, and everyone can adjust it according to their own taste.

The specific steps for making ice drip coffee at FrontStreet Coffee are as follows:

Coffee dose: 60g

Coffee-to-water ratio: 1:10

Grind size: 85% passing rate on the Chinese standard No. 20 sieve

Time: 6-8 hours

1.     Take out the powder cup, wet the bottom and place the filter paper so that it fits snugly

2.     Pour the ground 60g of coffee into the powder cup, level the surface, and place a round filter paper on top

3.     Pour in a small amount of ice water or room-temperature water to wet the coffee grounds

4.     Add an appropriate amount of ice-water mixture to the water container

5.     Adjust the control valve to a rate of 5 drops every 10 seconds

6.     After extraction is complete, put the coffee liquid into a sealable container and place it in the refrigerator to cold-ferment overnight before drinking

The above content is compiled by CoffeeHunters, a coffee news website.