Cold Brew Coffee Water to Coffee Ratio Time and How to Make It Ice Drip Cold Brew Coffee 1000ml Water How Much Coffee Grounds

On this hot day, how could you possibly go out without a cold drink in hand? As coffee lovers, that cold drink naturally has to be coffee. Here, FrontStreet Coffee wants to ask: did you know that cold brew coffee is divided into cold brew and ice drip types? Those who frequently visit FrontStreet Coffee's store might have noticed that FrontStreet Coffee's cold brew coffee is generally only available in the ice drip style.

Iced coffee made by cooling coffee extracted with hot water can taste bland or bitter if the coffee-to-water ratio is off. Conversely, coffee extracted with cold water tastes milder and sweeter, without being overly acidic or astringent.

FrontStreet Coffee uses a 1:10 coffee-to-water ratio when making cold brew coffee, considering that everyone has different taste preferences. When drinking, add an appropriate amount of ice cubes to the cup. First, this helps maintain the cold temperature, and second, as the ice melts, the coffee concentration gradually decreases, thus satisfying those who prefer different concentrations.

Cold Brew Coffee

Cold brew coffee is the cold brew coffee that Starbucks heavily promoted back in the day. The meaning is easy to understand from its name. Cold brew coffee is coffee extracted by steeping coffee grounds in cold water. The method for making cold brew coffee is also very simple, and the tools required are not as complex as those for ice drip coffee.

FrontStreet Coffee's Cold Brew Coffee Method

FrontStreet Coffee uses 50 grams of coffee as a baseline. In terms of grind size, although the extraction temperature is much lower than pour-over coffee, it's still a long-steeping extraction method, so we choose a slightly coarser grind than pour-over coffee. If using a Chinese standard #20 sieve, the pass-through rate is 65%. Place the coffee grounds in a glass jar, then pour 500 grams of water into the jar, maintaining a 1:10 coffee-to-water ratio. Use a stir stick to mix the coffee grounds and water thoroughly, then seal and place in the refrigerator to chill.

After chilling in the refrigerator for 12 to 24 hours, use filter paper to remove the coffee grounds, resulting in clean coffee extract. Then store the filtered coffee liquid in a clean glass bottle and refrigerate for about 4 hours before drinking.

Previously, FrontStreet Coffee's barista used the Sidamo Chermong bean to experiment with different extraction times for flavor comparison. It was discovered that as coffee grounds steep longer in water, the coffee extract's flavor becomes more intense and concentrated, making the sweet, sour, and bitter sensations more pronounced. With shorter extraction times, the flavor is gentler and the concentration is thinner.

Realistically, although cold extraction doesn't easily extract unpleasant flavors and bitterness from coffee beans, the extraction time is still quite long, and since cold brew is a steeping method, FrontStreet Coffee's barista recommends adjusting to a coarser grind. Cold brew coffee isn't necessarily better the longer it extracts—taste is subjective. Some prefer lighter flavors, while others prefer bolder ones; it varies from person to person. If you like rich coffee with strong fermentation characteristics, you can adjust the coffee-to-water ratio and extend the extraction time according to your preferences.

Ice Drip Coffee

It's said that ice drip coffee was invented by the Dutch, but it has been mastered by Japan and South Korea. It even has a history of several hundred years in Japan. Many well-known ice drip equipment comes from these two countries, and almost every local coffee shop in South Korea sells ice drip coffee. Its English expressions include "Kyoto Coffee" and "Japanese-style slow-drip."

FrontStreet Coffee's Ice Drip Coffee Method

FrontStreet Coffee uses 60 grams of coffee as a baseline. In terms of grind size, since the temperature of water in contact with coffee grounds is much lower than regular pour-over coffee, we use a grind size with an 85% pass-through rate on a Chinese standard #20 sieve. The entire extraction time is 6 to 8 hours, with the same 1:10 coffee-to-water ratio as cold brew coffee.

① First, place a circular filter paper at the bottom of the coffee grounds chamber, wet it with water to make it adhere to the chamber walls.

② Pour the ground coffee into the coffee grounds chamber, level the surface, and gently press the coffee layer with a weight to make the surface even.

③ Place a filter paper over the coffee grounds layer to prevent the dripping water from creating a hole in the coffee bed, which would lead to uneven extraction.

④ Use ice water to evenly moisten the entire coffee grounds layer, achieving the bloom effect similar to pour-over coffee, improving extraction efficiency and consistency.

⑤ Fill the water container with a 1:1 mixture of ice and water, and adjust the flow valve to a rate of 7 drops every 10 seconds.

⑥ Pour the finished coffee liquid into a coffee bottle, seal and refrigerate, allowing the extract to ferment and meld.

Coffee Beans Suitable for Cold Brew

So, what coffee beans are suitable for making cold brew coffee? On these summer days when everything tastes too heavy, FrontStreet Coffee recommends using FrontStreet Coffee's Kenya Asalia coffee beans to make cold brew coffee. The coffee made from these Kenyan beans is refreshing, clean, and has a light acidity.

FrontStreet Coffee: Kenya · Asalia Coffee Beans

Region: Thika, Kenya

Processing Station: Asali Honey Processing Station

Altitude: 1550-1750m

Varieties: SL28, SL34

Processing Method: K72 Washed

The reason FrontStreet Coffee's Kenya Asalia coffee beans have bright, clean acidity, besides being lightly roasted, is due to Kenya's local phosphorus-rich red soil, the K72 processing method, and the coffee bean varieties.

K72 Processing Method

The K72 processing method, also known as the Kenyan 72-hour fermentation washed processing method. The process involves peeling ripe, fresh coffee cherries picked on the same day, fermenting them in a fermentation tank for 24 hours, then introducing clean river water to wash them, followed by another 24 hours of fermentation. This process is repeated 3 times to achieve a strong fermentation effect of 72 hours.

Coffee beans produced in Kenya are mostly SL28 and SL34 varieties. Both SL28 and SL34 are varieties selected through multiple breeding cycles. SL28 belongs to the Bourbon genetic group, carrying the bright profile and rich acidity of original Bourbon. SL34's lineage is closer to Typica genetics, with acidity milder than SL28.

Flavor Description

Asalia's acidity is very lively, reminiscent of fruit juice overall. When used to make ice drip coffee, it carries the fresh aroma of cherry tomatoes and grapefruit, with a refreshing and light acidity. The overall sensation is very refreshing and clean, making it perfect for summer consumption.

For professional coffee knowledge exchange and more coffee bean information, please follow Coffee Workshop (WeChat official account: cafe_style).

For more specialty coffee beans, please add FrontStreet Coffee's private WeChat account: kaixinguoguo0925

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473