Play! How do I make "nitrogen iced coffee" with my Dutch alcohol net ice drop coffee pot?

I am a veteran coffee player for more than ten years, and I have worked in the catering industry for a short time in the past, starting with the first Hario TCA-5 siphon coffee pot in my freshman year. Take all kinds of electrical appliances as examples: Espresso coffee machine (playing Silvia, installing handles, practicing various filling methods and trying to cook Crema), hand-washed filter screen (Hario V60+ cloud pot is still my favorite), classic bialetti mocha pot, Vienna coffee pot and Turkish coffee pot (coffee grounds at the bottom of the pot are all used for fortune telling).

I have played almost all kinds of tools, and I want to try every time I have a new coffee set. This time, the package was really opened because the manufacturer of Dong Hao C Store just represented my Dutch alcohol net ice drop coffee pot. Seeing that I immediately volunteered to borrow a coffee pot from the manufacturer, I planned to try to make iced coffee for my colleagues in the company, so I had this article.

If you are too lazy to read the article, friends who want to buy goods directly can click on the link on the right: my Dutch alcohol net ice drop coffee pot full range of products. This article will explain from simple assembly. Basically, the design of this kind of products is very mature, and ordinary consumers can use it immediately when they buy it home. Let's begin:

Appearance and parts introduction My Dutch alcohol ice drop coffee pot itself has three materials: heat-resistant glass bottle body, stainless steel upper cover and other parts.

Above, you can see coffee filter paper, stainless steel filter screen and coffee powder packaging machine from the left.

Above, attach 100 coffee filter paper.

Above, two tools of stainless steel filter screen.

As far as my experience is concerned, the advantage of filter paper is that it can filter out the clean taste of coffee, while the advantage of stainless steel filter screen is that there is no bran, and the wine body of coffee will be slightly thicker (filter paper usually absorbs a little oil). Install and use from the installation of the lower basin. The pot of iced coffee is a transparent glass bottle with scales on it to clearly know the capacity of coffee. As shown in the figure, I have placed the screen holder and stainless steel filter cup above the pot and installed them.

Above, this time I chose filter paper. First, I put it in a stainless steel filter cup filled with coffee powder. (You can also try using a stainless steel filter to see if there is any difference in taste. )

Pay attention here. My practice is different from the official advice. Officially, the stainless steel filter screen is placed under the filter cup, the coffee powder is poured in, and then the filter paper is placed on the coffee powder at the same time. The advantage is that the water drops drop directly on the filter paper to prevent the coffee powder from rebounding and prevent the water from spreading evenly, but I don't think it is necessary. Instead, put the filter paper under it to filter out the cleaner coffee taste. Thank you. If you want to try the official advice, I will put a video at the end of the article for your reference. Top, and then pour the coffee powder in. Generally, the ratio of coffee powder to (iced) water is 1:6 or 1:8, that is, 100g coffee powder is more than 600~800 cc water, but sometimes fine-tuning tests should be made according to the types of coffee beans and the degree of roasting. For some deep baked beans, I will try to catch 65438.

It is suggested that the fineness of ground coffee powder should be the size of "No.2 sugar". If you use the "small flying horse bean mill" like me, you can probably adjust the ratio of 3.5~4. Thank you, but most people who don't cook probably don't know the size of No.2 sugar. One trick is to go to the supermarket to find a bag of Taitang No.2 sugar to compare the size, or find a coffee shop to help you grind it (tell the other party that you want to make iced coffee). Above, after the coffee powder is poured, you can try to flatten the surface of the coffee powder by tapping it gently, and then press it gently with the attached presser to rotate. Because it is not an espresso machine, it is recommended not to press it too hard, otherwise the flow rate of coffee will be slow and the taste will be different.

Above, after the coffee powder is flattened, my habit is to dig a small hole in the middle where the water drops fall, so that the water drops can spread to the coffee powder more quickly. (As mentioned above, the official filter paper placed on the coffee powder will also play the role of evenly spreading water. )

Then put the kettle on and install it: Above, this is a "throttle valve" device to control the dripping speed of iced coffee. This product has two choices: plastic and stainless steel. I don't think there is much difference between the two, because both can adjust the speed of water droplets.

As you can see in the above picture, it has threads inside, and so on, which can be locked at the bottom of the ice drop coffee pot. The white circular object below is its special filter paper (simply filtering water quality and adjusting flow).

On it, and then lock it at the bottom of the iced coffee pot. How tight should it be (water drop speed)? My habit is about "one drop per second". Here's a little trick. You can take the kettle to the kitchen sink first, fill it with a little water, then measure it to see if the flow is what you want, and then lock it or adjust it.

Above, and then finally to enter the main event, put the upper pot on top of the lower pot, add water and ice (you can pour mineral water if you are particular).

Above, finally cover the stainless steel cover, and the rest is waiting.

Above, you can see that water drops are slowly dripping on the coffee powder. According to the flow rate and water volume, I estimate that it will be completed in about two or three hours. Are you looking forward to it?

One suggestion is that coffee can be enjoyed immediately after dripping, but I usually bottle it after dripping, put it in the refrigerator for 24 hours, and then take it out to drink, which will taste better. If the refrigerator at home is big enough, I have seen someone directly put the whole iced coffee pot into the refrigerator and slowly drip it, and then you can drink cold coffee directly after it is finished. XD experience: The ice drop coffee pot I used before was for business use (about half height, which is usually used in the store, and it is troublesome to clean it by the way), and I also used my own iwaki ice drop coffee pot (simple and easy to use, but the disadvantage is that the flow cannot be adjusted). Basically, the methods of use are similar. However, I think the biggest features of this MY Dutch alcohol net ice drop coffee pot are beautiful design, full heat-resistant glass under the pot, free adjustment of water drop speed, simple water filtration ... and other intimate functions. You can feel that the person who designed this coffee pot knows the demand for making iced coffee. This can be used very happily by both novice and advanced players.

Want to buy after reading it? You can buy it here: my Dutch pure ice drop coffee pot full range products.

The highlight is coming, the attempt of nitrogen iced coffee: the above is a simple introduction to the use of my Dutch alcohol iced coffee pot, and the basic operation is very simple. I believe that novices can get started quickly when they buy home, but as experienced coffee players, they must try different methods. Recently, a friend who is a catering consultant recommended me to try the practice of "nitrogen iced coffee", which is introduced below.

Above, this cream gun, which is usually used to beat whipped cream, can see the nitrogen bottle in the upper right corner.

Above, the method is simple. Add the iced coffee drops directly into the cream gun and lock the top cover. In addition, a transparent glass was specially prepared this time.

Above, lock the nitrogen bottle quickly (act quickly to avoid nitrogen leakage).

Above, let stand for about 30 seconds after completion, so that the gas and coffee can be fully mixed.

Above, then aim the cream gun at the cup and gently press it out. Here, be careful not to press too hard suddenly. There is a trick, slowly press it on the cup wall.

Above, done! You can see that the top layer of coffee is full of foam, which is amazing.

Above, how about tasting it right away? It basically smells like beer bubbles. In addition, because the beans are roasted in a shallow medium, the acidity is brighter. However, iced coffee full of foam is really different from ordinary iced coffee. I think it is very suitable for drinking in summer.

My colleague also played iced coffee. He said that he had tried to pump water with a bubble water machine before, which sounded good. You can also try. One more thing, Keke, do you think it's over? There is another function that I haven't introduced. When I got the sample this time, I was also wondering why there was something like a lid. It turns out that MY Dutch alcohol ice drop coffee pot has specially designed a "fresh-keeping seal cover", which allows you to immediately turn coffee into a fresh-keeping bottle and make the product have more possible uses. Really need to applaud the designer.

Above, what it looks like after installing the "fresh-keeping seal cover".

Above, all components are arranged.

Above, the fresh-keeping sealing cover can lock the parts in turn, which can be completed.

Above, the fresh-keeping sealing cover is completed, and I think it is also very suitable for ordinary coffee beans. It's really great!

My Dutch alcohol net ice drop coffee pot official movie, you may like it.

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