The size and shape of ice cubes in coffee will affect the taste

Many people who love drinking coffee will encounter similar problems:

Why can other people's iced coffee be stored for a long time without changing its taste?

Why are other people's ice cubes so beautiful?

Why do other people's iced coffees use less ice cubes, but taste more refreshing?

In the eyes of many people, ice cubes are nothing more than a way to cool coffee and drinks. So regardless of its shape and size, as long as it is an ice cube, it can achieve the purpose of cooling and cooling. Is it really that simple?

Ice cubes may seem simple, but they actually contain a lot of knowledge. For drinks, ice cubes are not just a way to cool them down. Their shape, size, and even density can affect the drinks. Although they are cold, they can be perfectly matched with any drink. Today, we will explore the role of ice cubes in coffee drinks from a professional perspective.

There are many different shapes of ice cubes on the market, such as cube ice, half cube ice, snowflake ice, round ice, mineral ice, etc. Different ice shapes have different application solutions in the coffee industry.

In Southeast Asia, many large coffee chains use rock ice as their only choice; coffee shops in South Korea use round ice as a way to cool coffee; in the European market, most coffee shop owners tend to use round ice as their first choice; and in the United States, the world's largest edible ice market, people prefer regular cubed ice. However, in the US market in recent years, rock ice that can be chewed and has a smooth taste has been increasingly accepted by people. On the contrary, in China, most coffee shops, due to the influence of traditional chain restaurants, generally use cubed ice or half-cube ice.

We can see that ice cubes play a very important role in coffee drinks. Their presence not only affects the temperature of coffee drinks, but also has a close relationship with the taste of coffee. However, ice cubes have an invisible effect on coffee, unlike many other coffee equipments which are in an obvious position.

However, if the two are properly matched, the quality and value of the coffee product itself will be improved. In the Chinese coffee market, many coffee shop owners use relatively cheap cubed ice as a choice to go with coffee. From a cost perspective, this is understandable, but if you want to run a large coffee shop with its own characteristics, simple cubed ice will not be able to meet the needs of ordinary consumers. On the contrary, using an ice cube that suits your drink or even a special ice cube concept can infinitely expand a cup of good coffee.

Chongqing Bairest Coffee and Pastry Training Academy