The characteristics of dripping coffee what is dripping coffee? The uniqueness of dripping coffee

The drip pot originated in Holland and is the perfect choice for making iced coffee. The most unusual thing about drip coffee is that cold water is used entirely in the coffee extraction process. The coffee is usually prepared by allowing cold water to bubble deep roast, finely ground coffee powder at a rate of 7 drops in 10 seconds, and letting the coffee slowly extract through cold water. Drink straight or add ice.

The advantage of drop coffee is not sour, do not hurt the stomach, because the use of this method to make coffee, the choice of coffee beans are mostly such as Mandelin's deep-roasted coffee beans, due to "shallow roast incense and acid, deep roast bitter but strong" Therefore, drop coffee is not acid and choose deep-roasted coffee beans Another reason, water coffee can be added to dilute, so you must choose deep-roasted beans to drip filtration so as not to be rich enough. The reason why drop coffee tastes less astringent is because it uses cold water. Other coffee brewing methods more use hot water brewing, and the temperature is too high hot water will make coffee in some of the chemical decomposition out, release astringent taste, and drop coffee completely with cold water drip filtration, coffee 100% saturated wet, extracted coffee taste smooth and not sour. Another key to the success or failure of drop coffee is the drip rate, with a slow drip rate of 10 seconds and seven drops, water and coffee powder have a longer time to fuse, so the coffee taste is more saturated, if the drip time is too fast, the taste is too weak, and at the same time it will produce stagnant water overflow. Conversely, too slow will make the coffee ferment, producing sour and wine.