When the weather gets hot, many friends want a sip of ice-cold coffee, and they simply tear open a drip bag and set it right on top of a glass of ice to brew, only to often find the flavor thin and watery. In fact, drip bags for cold drinks are not only not bland, but can also be especially refreshing and charming. The key is to choose according to the origin terroir of the coffee beans, and then pair it with just the right extraction method to easily bring out a layered, juicy feel.

If you want an ice coffee that is as refreshing as juice, African origins are a top choice not to be missed. The abundant sunshine and huge temperature swings brought by Ethiopia's high altitude give the coffee beans extremely bright and lively floral and fruity aromas. Take the light-roast Qianjie Guodingding drip bag, for example: the washed process preserves an extremely pure white floral aroma and citrus acidity, and after meeting ice, the acidity turns clean and sweet, much like a glass of iced jasmine lemon tea.

Also from Ethiopia, the Qianjie Hua Kui drip bag shows the full passion of sun-dried terroir. It carries rich sweetness of strawberry, black tea and ripe stone fruit, and the ice rapidly lowers the temperature and locks in the aroma molecules, making it taste full of vivid sweetness. This kind of African bean with soaring floral and fruity notes is especially suitable for friends who prefer a light body and are used to waking themselves up with refreshing sweet-tart flavors when they get sleepy in the afternoon.

If you prefer a delicate and balanced mouthfeel, the volcanic terroir of Central and South America can bring a different kind of gentleness. The acidity of coffee from this region is often smoother, accompanied by nuts, caramel and delicate floral notes. For example, the Qianjie Panama Geisha drip bag from a high-altitude estate comes with an elegant bergamot and green tea finish, gliding over the tongue like silk after being iced, and is very suitable for those who pursue elegant floral aromas and a clean body.

If you want a bit more sweet-tart balance and body, the Qianjie Little Tomato drip bag from Central and South America is also very impressive. It not only has bright fruit acidity like cherry tomatoes, but also carries the mellow sweetness of caramel and cocoa in the finish, and still maintains a good structure after the ice melts. For coffee lovers who have only recently started drinking black coffee and want a steady flavor with rich layers, this kind of Central and South American bean is just right.

As for friends who are used to a rich, full-bodied flavor, their eyes can turn to Asian origins. For example, the Qianjie Golden Mandheling drip bag born from Indonesia Sumatra's special wet-hulled method carries unique herbal, pine and dark chocolate flavors. The thick oily mouthfeel brought by deep roasting restrains its bitterness after meeting ice and turns into a deep, long-lasting sweet finish, especially suitable for veteran connoisseurs who like low acidity and prefer traditional rich tastes.

After choosing a bean with the right terroir, the brewing method is the other half of the guarantee of good taste. A standard pour-over is usually 15g of grounds at a 1:15 coffee-to-water ratio, pouring 225ml of water, first blooming with 30ml of water for 30 seconds and then pouring in stages, with a total time of around 2 minutes, emphasizing the full unfolding of flavor; while making iced coffee with a drip bag is through concentrated extraction and then dilution by ice, with the same logic but a more compact pouring rhythm.

For the actual brewing, take one 10g Qianjie Guodingding drip bag as an example. First put 60g of ice in the cup, hang on the drip bag, and keep the water temperature at 93 degrees. First steadily pour in 20ml of hot water and bloom for 25 to 30 seconds, then pour the remaining 80ml of hot water in four small circular pours, 20ml each time. Be sure to wait until the water has fully dripped through before pouring the next stage, and remove the drip bag promptly once dripping is complete.

After extraction is complete, find a small spoon and stir the coffee liquid thoroughly with the unmelted ice at the bottom of the cup, so that the temperature and concentration of the whole cup are fully integrated. Take a deep breath: bright citrus fruit and floral aromas rush to the nose, and the icy, clear coffee slides down your throat, filling your mouth with summer sweetness. Once you have figured out the terroir personality of different origins, making iced coffee with drip bags in daily life lets you enjoy a bright, delicious taste anytime, anywhere.