Cold Drip, one of the popular coffee brewing methods of the 3rd wave coffee flow, promises delicious coffees with low acidity and oil.
cold drip; The name given to the process of brewing coffee with the drip method using cold water. Another method of brewing with cold water is cold brew. They are two separate methods. It is also called iced slow drip, dutch coffee maker.
The answer to the following question should be sought first. Why do we brew coffee with cold water?
Because hot water dissolves and reveals acids and oils in the ground coffee beans, cold water does not allow acids and oils to escape. In other words, the coffee obtained as a result of the brewing becomes a low acid coffee.
Another question arose. Why do you need low acid coffee?
Because high acidity is something that spoils the taste of the coffee. As coffee with a certain acidity cools, its acidity increases and its taste becomes undrinkable. If you wait for 1-2 hours and drink a coffee that has come to room temperature, it is quite easy to understand how bad taste that high acidity gives the coffee. Cold brewing methods have been developed in order to consume the coffee cold before this bad taste occurs. It is very nice. After this preliminary information, you can now go to the part of what is this brewing, how to do it.
Cold drip method can have many different shapes due to its method. Large cold drip towers can be found for $ 300, as well as smaller tools for around $ 50. they are all exactly the same. the only thing that changes is its appearance and dimensions. Therefore, it can be custom made at home from these towers. this will be mentioned towards the end of the article.
cold drip’s working principle is quite simple
The water mixed with the ice in the upper pot is allowed to drip onto the ground coffee in the middle pot with the help of a valve, passes through the coffee beans and accumulates in a jug called the lower pot. Of course, we should also have a filter in this brewing method. Therefore, before the coffee is placed in the middle pot holding the ground coffee, a paper filter should be placed and wetted. In addition, a paper filter must be placed on top of the coffee. If it is not placed on the coffee, the dripping water creates a channel in the area where it drips, allowing the brewing process to be from a very small amount of coffee. The paper filter ensures that the dripping water collides by colliding, so there is no channel. Aeropress or suitably cut v60 filter can be used as a filter.
4 factors greatly affect the coffee to be brewed
- the coldness of the water, i.e. the ratio of ice / water mixture
- the frequency of the drop
- coffee / water ratio
- the coffee’s degree of grinding
If the water is too cold, sufficient extraction will not be provided. If it is too warm, some acidity may be formed. Therefore, the proportion of ice in the mixture should not exceed 50%. It is generally a half suitable choice. The ice ratio can be decreased and the water ratio increased to make it a little more dense. I should also mention that the water used here is at room temperature.
The frequency of the drop can be said to be entirely a matter of taste. The slower the flow of the drop, the longer the brewing time, resulting in a stronger coffee. it is generally set to be 1 drop per 2 seconds or 1 drop per 3 seconds. However, before adjusting the drip frequency, some water should be poured first and pre-infused.
I think the 1:10 ratio is quite ideal. I use 100 grams of coffee with 1000 milliliters of water / ice mixture. I suggest it not exceed 110 grams for 1 liter of water. otherwise it may be too dense.
As for the grinding fineness, the fineness of the medium used for standard paper filters is quite suitable. Thicker less extraction, very thin leads to more extraction. but it can be used in medium-fine.
So let’s ask the necessary question. how to do it in a custom way at home?
Even though the cost is decreasing, I cannot say that it is made very cheaply because of the large glass pieces involved. 4 parts are needed to make.
The first is the top pot with adjustable valve that holds ice and water. I think this is the most troublesome part. There is a separation funnel in places that sell laboratory supplies. a bit expensive but convenient to use. or any glass with a tube underneath it can be used, it does not matter if the valve is not included, it can be purchased and installed later. or only the top pot of any cold drip tower can be purchased. The size of the glass to be taken is also important, the small size pot does not provide much coffee making facilities. ideally to use a 1 liter pot.
Second, the part that holds the coffee can be called the percolator or middle pot. It is better if it is cylindrical and its diameter does not exceed 12-13 cm. I use the upper part of my syphon for this part.
Thirdly, the simplest thing is the bottom pot for the pitcher. It is sufficient to have the size of the coffee to be made. I use chemex 6-8 cups. It takes 1 liter easily. However, it can also be used from laboratory materials to add an experimental atmosphere to the work.
the fourth and last stand part. actually I cannot say that this is very simple either. Among my suggestions is a stative bar. With the help of 2 clamps, the upper pot and middle pot can be fixed to the statif bar. It works even though it’s not a very stylish look. Apart from that, something very stylish can be produced from wooden blocks. or the stand used by cold drip towers can be purchased separately. some are made of plastic and are cheap.
Of course, it is not easy to reveal it, it requires some effort and money. The result is a custom cold drip tower. It is definitely worth the effort and money spent. As for the taste, it is not a concentrated coffee as much as cold brew. I have a cleaner interior. It can be drunk either with milk, mixing it with water, or even gassing. Thanks to the whipped siphon to be taken with it, even nitro coffee can be made at home.
enjoy your meal!