When did ice-drip coffee become popular?

Cold drip coffee originated in Europe. Since the coffee distiller was invented by the Dutch, some people call it Dutch Coffee, distilled coffee or drip coffee. Cold drip coffee is extracted drop by drop over about 8 hours by the natural osmotic pressure of condensation, based on the compatibility of coffee with water.

The taste of coffee extracted by the coffee distiller will of course change with various factors such as the degree of coffee roasting, water volume, water temperature, water drip speed, coffee grinding coarseness, etc. Different factors will extract different ice drip coffees. The ice drip coffee set is exquisite and elegant, and has more collection value and appreciation.

Features of iced coffee

The advantages of drip coffee are that it is not sour, does not hurt the stomach, can be stored for up to a week, and the flavor is best on the third day. The caffeine content is also lower because the coffee powder is 100% soaked and moistened at low temperature. The extracted coffee tastes rich, smooth, and full-bodied, which is commendable; the flavor it expresses is of course outstanding.

The dripping speed is adjusted, and cold water is used to drip slowly. The long dripping at a low temperature of 5 degrees Celsius for 8 hours allows the original flavor of the coffee to be naturally reproduced, which is even more exciting and admirable.

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