The Difference Between Iced Drip/Cold Brew/Drip/Iced Coffee

Hot weather always reduces our desire to drink hot drinks. In recent years, the introduction of cold brew coffee and iced coffee has always been dazzling. What is the difference?

First of all, it is necessary to know that the acid will be dissolved when the coffee is brewed at a high temperature, and some substances cannot be extracted even at a low temperature. Generally, hand-brewed coffee or espresso is to pour hot water into the coffee powder for high-temperature extraction. In contrast, cold-brewed coffee is only extracted with room temperature water at the highest temperature. Although the extraction speed is very slow, the total extraction time will also be elongated, which leads to a rich flavor. So maybe you can smell fruit or fermented aromas before drinking a cold brew, but the acidity you can feel when you drink it is not obvious.

In addition to low acidity, cold brew is also characterized by its high sweetness, smooth taste, and fermented aroma. For friends who reject the acidity of lightly roasted coffee, you can give them a cold brew made from lightly roasted coffee, which may gradually open up their interest in specialty coffee. Here are two types of iced coffee:

1. Cold Brew Coffee:

In addition to the well-known 'ice drip', there are actually three methods, including cold bubble (ice brew) and water drip. In addition to the different methods (water temperature and time), the three coffees also affect the extraction level, taste, and aroma richness.

Cold Brew

Extraction method:

Directly combine room temperature water and coffee powder, or soak in the form of a filter bag, and store it in the refrigerator, just like cold brewing tea. The production method is the simplest (some people also heat the wtheater first, add room temperature water, and then refrigerate and soak)

Extraction temperature: lower than normal temperature

Production difficulty: low

Concentration: low

Flavor Type: Fragrant, Fermented, Light Taste

Ice Drip

Extraction method:

Set up the appliance at room temperature, and the ice water dissolved in the top ice cube slowly drips onto the coffee powder for extraction, which takes a long time.

Extraction temperature: lower than normal temperature

Production Difficulty: Medium

Concentration: Normal

Flavor Type: Fragrant, Fermented, Smooth Taste

Water Drip

Extraction method:

Set up the appliance at room temperature to control the speed of dripping from the top of the water drip to the coffee powder, which is time-consuming and requires diligent inspection of the amount of water at the top to avoid too much water and affect the dripping speed. The process is cumbersome.

Extraction temperature: room temperature water

Production difficulty: high

Concentration: Normal

Flavor Type: rich, fermented, full-bodied

2. Iced Coffee:

Japanese Iced Coffee

Pour-over coffee drip leak into the container filled with ice cubes. The coffee liquid brewed with a higher concentration directly melts the ice cubes, cools down, and dilutes, presenting a cold and delicious Japanese iced coffee.

American Iced Coffee

The espresso liquid extracted from the espresso machine is added to the container filled with ice cubes, which also achieves the effect of cooling and dilution. It is slightly different from the practice of adding ice cubes after brewing American coffee.

3. Extension Method:

The above is to drink directly after the extraction,.Still, there are many extended formulas and practices, such as adding milk, sugar, coconut water, and other raw materials, how to 1+1>2, how to match 1+1>2 without covering up the coffee flavor. The comprehensive effect of coffee and ingredients is the direction that many people have been looking for.

Many shops use nitrogen generators to fill nitrogen to make nitrogen-iced coffee with a dense taste like beer. Sometimes, lightly roasted coffee is used to make cold-brewed coffee with fruity and fermented aromas, but because lightly roasted beans have higher oil content. If it is too low, it will appear that the coffee body is too low or the taste is thinner. Adding nitrogen will increase the experience of coffee taste and body without affecting the original taste of the coffee.

Finally, it should be noted that although cold brew coffee tastes smooth and cold, it usually takes more than 12 hours to extract due to the long extraction time, and therefore its caffeine content is high. Instead, it is extracted through an espresso machine for a short time. Rediluted American iced coffee with the lowest caffeine content. Don't be deceived by the cool, smooth taste of cold brew and unknowingly overdose on caffeine.

For more information on cold brew coffee, you can refer to the recent book 'Cold brew coffee' by Wang Weixin. It not only introduces the differences of cold brew coffee in detail but also provides details of the recipe. You may try it at home or in the store.