Specialty boutique coffee of ice drop coffee

The coffee powder is 100% low temperature saturated and moist, and the extracted coffee tastes fragrant, smooth and rich, which is appreciated; the flavor presented is outstanding. Adjust the dripping speed, use cold water to drip slowly, at 5 degrees Celsius, drip for a long time, let the original coffee naturally reproduce.

The advantage of ice drop coffee is not sour, does not hurt the stomach, because the use of this method to make coffee, the coffee beans selected are mostly deep-roasted coffee beans such as Mantenin, due to "shallow roasting incense and acid, deep roasting bitter but strong" Therefore, ice drop coffee is not sour. Another reason for choosing dark roast beans is that iced coffee is diluted with ice, so dark roast beans must be chosen to drip so as not to be too dense.

The reason why coffee drops taste less astringent is because of the use of cold water. Other coffee brewing methods mostly use hot water brewing, and too high temperature of 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.