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The 4 common types of iced coffee are iced americano, iced pour-over, cold brew and ice drip coffee. Some friends may not be very familiar with these 4 types of iced coffee, so FrontStreet tries to explain their characteristics and differences from several aspects.

From the perspective of extraction methods, both iced americano and iced pour-over coffee are made by rapidly cooling a prepared hot coffee with ice; cold brew and ice drip coffee are extracted with cold water throughout the entire process.

Iced americano is made by extracting espresso with an espresso machine, then adding an appropriate amount of ice water to cool and dilute the coffee. Iced americano recipe: grind 20g of FrontStreet Sunflower Warm Sun coffee powder, extract 40g of coffee liquid at a 1:2 coffee-to-water ratio in 25-33 seconds, prepare a 300ml glass, add 90g of ice cubes and 180g of drinking water, pour in the extracted espresso, and it is ready to drink after stirring.

An iced Americano made with Qianjie Warmed Sun coffee beans delivers rich layers on the first sip, with subtle vanilla and berry flavors accompanied by a creamy smoothness, icy and full-bodied, extremely satisfying to drink in summer.

Dose: 15 g

10x hot water: 150 g

5x ice: 75 g

Water temperature: 92°C

Grind size: 83% passing a No. 20 sieve (EK43s setting 9, C40 setting 22)

Dripper: Hario V60

Technique: three-pour

First, put 75g of ice cubes into the server, then pour 15g of ground coffee into the dripper and gently tap it level. For the first pour, use a slow flow of 3ml/s, spiraling outward from the center in small circles, and pour in 30g of hot water to bloom for 30 seconds; after 30 seconds, using the same technique, pour in the second stage of 60g of water. Be careful not to raise the water level too high, as this can easily cause under-extraction; when the coffee liquid is about to run dry, pour in all of the remaining 60g of hot water at a flow rate of 3ml/s, making sure the extraction time falls within 1 minute 50 seconds to 2 minutes.

Cold brew coffee is made by steeping ground coffee in cold water, usually for a relatively long time, then filtering out the grounds before drinking. The method is as follows.

To make cold brew coffee, use 60g of Qianjie Strawberry Candy coffee beans, then use a cold brew jug with a capacity of 1L, and grind to the size of fine granulated sugar (80% passing through a China No. 20 standard test sieve); the specific coarseness is as follows. Next, pour the ground coffee into the jug, add 600g of drinking water at a 1:10 coffee-to-water ratio, find a long spoon and stir evenly, then seal it and place it in the refrigerator to chill for 8 to 12 hours. Once the steeping is complete, take the cold brew jug out, stir it thoroughly again with the spoon, then pour it into a filter paper to strain out the grounds, until all the coffee liquid has been filtered clean, and the cold brew is done.

Ice drip coffee is made by using ice water to drip drop by drop into the coffee grounds to extract the coffee liquid; the production time is generally also relatively long, and the drip-brewed coffee liquid needs to be refrigerated before drinking. The specific method is as follows:

The flow rate is the same as with pour-over, but the ice drip flow rate is calculated by drops per second. The slower the flow rate, the longer the total time needed, and over-extraction is also more likely. Qianjie generally uses 7 drops per 10 seconds for extraction, and each person can adjust the flow rate according to their own preference. The coffee-to-water ratio is 1:10. Because Qianjie's ice drip coffee is served diluted with ice cubes, a higher concentration is used. If making it at home, you can extract at 1:12-1:14. To make ice drip, Qianjie grinds 60g of coffee beans into powder, places a round filter paper in the powder cup, pours in the coffee grounds, and finally lays another piece of filter paper on the surface, then wets the coffee grounds with water. This can save dripping time and avoid uneven extraction. Fill the upper pot with an ice-water mixture, that is, ice and water at 1:1, to extract a total of 600g of coffee liquid.

The espresso machine needed for iced Americano and the equipment needed for ice drip coffee will be slightly more expensive.

The characteristics of iced pour-over coffee are a clean and crisp mouthfeel, it easily highlights the main flavors of the coffee beans, and the liquid appears clear and bright.