Pursuing the Original Flavor of Coffee: Ethiopian Natural Process - Aricha, How to Make Cold Brew Coffee

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What is Ice Drip Coffee?

Ice drip coffee, also known as water drop coffee or iced brewed coffee, is a method of making coffee beverages. Ice drip coffee uses ice water, cold water, or ice cubes to extract coffee. This process is very slow, often taking several hours, which makes ice drip coffee relatively expensive.

The Art of Making Ice Drip Coffee

The key to making ice drip coffee lies in "cold" and "slow." The ice water in the container at the top of the equipment, controlled by a valve, moistens the coffee powder drop by drop. The coffee liquid is filtered once and gradually collected in the pot at the bottom. The entire extraction process takes about half a day.

The Principle Behind Cold Brew Coffee

The principle of cold brew coffee is based on the compatibility of coffee itself with water, utilizing the gradual melting of ice cubes for extraction. The extracted coffee presents different flavor characteristics depending on factors such as coffee roasting degree, water amount, water temperature, water drop speed, and coffee grinding coarseness.

Exceptional Flavor Profile

The coffee powder is 100% low-temperature soaked and moistened, resulting in coffee that is aromatic, smooth, and rich—truly admirable. The presented flavors are outstanding. By adjusting the water drop speed and using cold water for slow dripping, the original coffee flavor is naturally reproduced through low-temperature dripping at 5°C over an extended period.

Advantages and Recommendations

Advantages: Cold water ice drip, where the coffee powder is first moistened with cold water before dripping, results in coffee that is not acidic or astringent. After storing in the refrigerator for one to three days, the slightly fermented taste makes the coffee sweeter and smoother, reminiscent of whiskey's richness, while the flavor layers are distinct, as rich and varied as hand-pour coffee. Recommended coffee beans are FrontStreet Coffee's Mandheling and FrontStreet Coffee's Yirgacheffe.

Water Speed Control

Water speed: Adjust the drip speed to a slow rate of 1 drop every 2 seconds. Before dripping, the coffee powder must be completely moistened to avoid channeling, which would prevent water drops from passing evenly through all the coffee powder. If the water flow is too fast, extraction will be insufficient, resulting in weak coffee without aroma. Conversely, if the flow is too slow, the coffee will ferment, producing sour or wine-like flavors.

Yirgacheffe: Ethiopia's Premium Coffee Region

Yirgacheffe is one of the regions in Ethiopia with the highest water content.

FrontStreet Coffee's Yirgacheffe

FrontStreet Coffee's Yirgacheffe beans are petite in size but possess a unique fresh floral aroma and soft fruit acidity, like a spirited woman—clean, elegant, gentle, refined, and sweetly charming. FrontStreet Coffee's Yirgacheffe has always enjoyed a high reputation among coffee connoisseurs, deeply fascinating many coffee enthusiasts.

FrontStreet Coffee's Yirgacheffe Natural Aricha Ice Drip Data Sharing

Water-to-powder ratio: The ratio of coffee powder to ice is approximately 1:6-8 (100g of coffee powder extracts 600-800cc of ice drip coffee), adjustable to personal preference.

Grinding Recommendations

Grinding: It is recommended to grind the coffee powder finely to increase the contact area between coffee powder and water.

Flavor and Mouthfeel

Flavor and mouthfeel: Mature fruit flavors, floral notes mixed with honey-like sweet aroma, soft fruit acidity, citrus taste, rich and layered yet refreshing.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473