甘甜、醇厚，超簡單冰滴咖啡DIY Sweet, Mellow and Super Easy Cold Brew Coffee DIY
炎炎夏日，想喝冰咖啡，只要簡單的濾杯濾紙和冰塊，就可以製作冰滴咖啡了耶！是不是很有趣，而且萃出的咖啡風味特別的甘甜飽滿、Body醇厚滑潤，常聽到的果汁感，果汁都沒這麼好喝啊。一起來玩玩看~！
On a hot summer day, if you want to drink iced coffee, all you need is a simple filter paper and some ice cubes to make cold brew coffee! Isn't it fun? The extracted coffee has a unique flavor that is sweet and full-bodied, with a smooth and rich body, like juice. It's even more enjoyable than drinking fruit juice. Let's try it out together!
之前要做冰滴咖啡，要去買冰滴壺，用裝滿冰塊的冰水容器，讓冰水慢慢滴到下方的濾杯中，經過幾小時的醞釀，獲得甜美的冰咖啡。然而，現在不用特別買冰滴壺了，最近網路盛傳一種極簡易的冰滴方式，用既有的手沖器具即可做冰滴咖啡。
Previously, to make cold brew coffee, you had to buy a cold brewer and use a container filled with ice water to slowly drip the water onto the filter cup below. After a few hours of brewing, you would get a sweet iced coffee. However, now you don't need to buy a special cold brewer anymore. Recently, there has been a popular and extremely simple method circulating on the internet, using existing pour-over equipment to make cold brew coffee.
如主圖，在裝有咖啡粉的濾杯中，盛滿冰塊，先倒入一點水讓咖啡粉溼潤，等冰塊慢慢融化滴入咖啡粉中、經過濾泡、再一滴一滴到下壺中，大約3至5小時後，即得冰咖啡。因為沒有冰滴壺的調節滴水功能，所以冰塊融化的速度，就是滴濾的速度。以室內冷氣房26度來說，放150克重的冰塊，大約3小時滴濾完成。為了測萃取中的溫度，將溫度計插入充滿融化冰塊的咖啡粉中，溫度約為10度，這應該是冰通常在0到10度的溫度條件下會融化的關係。研磨粗細度，可以用手沖的研磨度即可。因為萃取咖啡的水是冷水，所以此種方式亦稱為冷萃咖啡。
As shown in the main image, in the filter cup filled with coffee grounds, add ice cubes and pour in a little water to moisten the coffee grounds. As the ice slowly melts and drips into the coffee grounds, undergoes filtration, and then drop by drop into the sharing pot, you will have cold brew coffee after about 3 to 5 hours. Since there is no water drip control function like a cold brewer, the speed of ice melting determines the speed of dripping. In an air-conditioned room at 26℃, with 150g of ice, it takes about 3 hours to complete the dripping process. To measure the temperature during extraction, insert a thermometer into the coffee grounds filled with melted ice, and the temperature will be around 10℃. This is because ice typically melts between 0 and 10℃. You can use the same grind size as for pour-over brewing. Since the water used for extracting coffee is cold water, this method is also known as cold brew coffee.
本次試驗中所用的豆子是「衣索比亞 谷吉 烏拉嘎 G1 日曬 - TOH冠軍批次」
風味描述: 葡萄 水蜜桃 荔枝 巧克力 微酒香 玫瑰花 芒果甜感 酸質圓潤 果汁尾韻香甜
The beans used in this experiment are "Ethiopia Guji Uraga G1 Natural - TOH Champion Batch."
Flavor description: Grape, peach, lychee, chocolate, slight alcoholic aroma, rose, mango sweetness, mellow acidity, juicy and sweet fruity aftertaste.
粉水比來說，我們試過1:8、1:14，比較濃郁的1:8喝起來最好喝，香甜飽滿，1:14相對沒這麼濃郁，但也是甜感大於酸感；和熱手沖相比，比較甜、酸感低、Body比較醇厚滑潤。
In terms of coffee-to-water ratio, we tried 1:8 and 1:14. The 1:8 ratio tasted the best, with a sweet and full-bodied flavor. The 1:14 ratio was relatively less intense but still had more sweetness than acidity. Compared to hot pour-over brewing, it was sweeter, less acidic, and had a more mellow and smooth body.
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實驗1 (粉水比 1:8)
20克咖啡粉
140克冰塊
加水20克
時間: 3小時
獲得130克咖啡液
喝起來: 甘甜醇厚、葡萄、水蜜桃、荔枝、濃郁酒香、玫瑰花、甜感飽滿、尾韻果汁綿長香甜
Experiment 1 (coffee-to-water ratio: 1:8)
20g of coffee grounds
140g of ice cubes
20g of water
Time: 3 hours
Brew 130g of coffee liquid
Taste: Sweet and full-bodied, with notes of grape, peach, lychee, rich alcoholic aroma, rose, full sweetness, and a long fruity aftertaste.
實驗2 (粉水比 1:14)
20克咖啡粉
250克冰塊
加水30克
時間: 隔夜，不確定
獲得250克咖啡液
喝起來: 葡萄、荔枝、巧克力、微酒香、先酸再甜、尾韻巧克力、比較沒那麼濃郁
Experiment 2 (coffee-to-water ratio: 1:14)
20g of coffee grounds
250g of ice cubes
30g of water
Time: Overnight, unsure
Brew 250g of coffee liquid
Taste: Grape, lychee, chocolate, slight alcoholic aroma, initially acidic and then sweet, with a chocolatey aftertaste, relatively less intense.
實驗3 (粉水比1:14)
20克咖啡粉
240克冰塊
加水40克
時間: 萃1小時後，邊萃邊喝
喝起來:
前段喝，超甜的果汁感，果汁都沒這麼好喝，Body醇厚滑潤
中段喝，水蜜桃酸甜濃郁，帶花香
後段喝，淡雅荔枝，葡萄汁，略薄的Body，後段就淡淡的
Experiment 3 (coffee-to-water ratio: 1:14)
20g of coffee grounds
240g of ice cubes
40g of water
Time: 1 hour later, drinking while brewing
Taste:
In the beginning, it has an extremely sweet fruit juice sensation, even better than actual fruit juice, with a smooth and rich body.
In the middle, it has a pronounced acidity with sweet peach notes and a floral aroma.
Towards the end, it becomes subtly lychee and grape juice-like, with a lighter body.
天氣愈來愈熱了，是不是開始想各種有趣的冰咖啡方式了呢？我們是參考網路流傳的手法來做簡易冰滴咖啡，此手法也是世界咖啡沖煮冠軍粕谷哲在夏天很愛用的手法，他稱之為冰萃法，對咖啡粉進行超低温萃取。在夏天喝一口冰滴咖啡，那種香甜飽滿、口中Body醇厚圓潤的印象，相信會讓人一口接一口喝著冰咖啡！動手試試吧，只要用手沖的器材就可以來玩看看囉~！
As the weather gets hotter, are you starting to think about various interesting ways to enjoy iced coffee? We tried a simplified method of making cold drip coffee based on a technique that is very popular online. This method is also favored by the World Coffee Brewing Champion, Tetsu Kasuya, during the summer. He calls it the “ice extraction method,” which involves ultra-low temperature extraction of coffee grounds. Taking a sip of cold drip coffee in the summer leaves a lasting impression of its delightful sweetness and full body. It's something that will make you keep drinking iced coffee, sip after sip! Give it a try using pour-over equipment and have fun exploring this method!
│延伸閱讀：冰咖啡種類一次搞懂
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