About Dutch iced coffee

It belongs to drip coffee--ice drip coffee.

The production apparatus is generally divided into three parts: upper, middle and lower. Simply speaking, the upper container is filled with ice water, the middle part is coffee powder that has been properly ground and properly compressed, and the lower part is filled with filtered coffee liquid.

Ice water drops on the coffee powder at the speed of seven drops in ten seconds (also said to be one drop per second) until the water drops perfectly soak the coffee powder and finally get the essence of the first drop of ice coffee. The whole extraction process usually lasts eight hours.

Brewing with ice water reduces the acidity of the resulting coffee and effectively reduces caffeine extraction, making it ideal for coffee drinkers who do not like sour or are sensitive to caffeine. The long ice water extraction process makes the final coffee extract elegant and pure, with a fine taste similar to red wine. In addition, the extracted coffee color is full and deep, the liquid is crystal clear, and it has a special aesthetic feeling.

The prepared coffee can be placed in a refrigerator for cold storage, and can be added into ice water according to individual preferences for concentration and other tastes when drinking. Hot drinks are also available.

I have seen netizens say this when telling about Dutch ice-making equipment_

ta looks like something that would have been displayed in a 19th century laboratory, not a 21st century kitchen.

Exactly.