冰咖啡種類一次搞懂 Understanding the Different Types of Iced Coffee
冰滴咖啡、冰釀咖啡、冰手沖咖啡、冰美式咖啡...有這麼多種冰咖啡，這個夏天到底有多熱，多麼需要冰咖啡，讓生活品味跟著溫度走，各種冰咖啡種類一次搞懂。
Iced drip coffee, iced steeped coffee, iced pour over coffee, iced Americano—there are so many types of iced coffee. This summer, when the heat is soaring and the need for iced coffee is high, let your lifestyle follow the temperature. Understand all the different types of iced coffee at once.
常見的四種冰咖啡：冰滴咖啡、冰釀咖啡、冰手沖咖啡、冰美式咖啡等，並可進一步分為二大類，其一為冷萃咖啡、其二為熱萃咖啡+冰塊。
The four common types of iced coffee are iced drip coffee, iced steeped coffee, iced pour over coffee, and iced Americano. They can be further divided into two categories: cold brew coffee and hot brew coffee served over ice.
第一大類，冷萃咖啡
萃取過程中使用低於10度的冰冷水，包含: 冰滴咖啡、冰釀咖啡。
Category 1: Cold Brew Coffee
The extraction process involves using cold water below 10℃. It includes iced drip coffee and iced steeped coffee.
a. 冰滴咖啡
用裝滿冰塊的冰水容器，讓冰水慢慢滴到下方裝有咖啡粉的濾杯中，經過幾小時(約3~5小時)的醞釀，獲得甜美的冰咖啡。通常會用較低的粉水比來做冰滴咖啡，這裏粉水比的水是指冰塊的重量，建議的粉水比是1:8，喝起來香甜飽滿；粉水比1:15也可以，但香濃甜感比較沒那麼好；和熱手沖相比，比較甜、酸感低、Body比較醇厚滑潤。在本文四種冰咖啡中，喝起來最甘甜。
a. Iced drip coffee
Using a container filled with ice cubes, slowly drip the ice water onto the coffee grounds in a filter. After several hours (approximately 3-5 hours) of brewing, you'll obtain a sweet and refreshing iced drip coffee. Iced drip coffee is typically made with a lower coffee-to-water ratio, where the ratio refers to the weight of the ice. The recommended ratio is 1:8, resulting in a rich and sweet taste. A ratio of 1:15 is also possible, but it may have a less intense flavor. Compared to hot pour-over coffee, cold brew coffee is sweeter, with lower acidity and a fuller body. Among the four types of iced coffee mentioned in this article, it has the sweetest taste.
│延伸閱讀: 甘甜、醇厚，超簡單冰滴咖啡DIY
│Further reading: Sweet, Mellow and Super Easy Cold Brew Coffee DIY
b. 冰釀咖啡
將咖啡粉裝在常溫冷水瓶中，放入冰箱中，經過長時間(約8~12小時)浸泡萃取，獲得冰咖啡。建議的粉水比是1:15，即用20克咖啡粉，放入300克冷水瓶中；或用10克的咖啡浸泡隨身包，放入150克的冷水瓶中；相當於手沖咖啡常用的粉水比。和冰滴咖啡相比，酸度一樣偏低、甜感厚實但帶點濁度。在本文四種冰咖啡中，最方便容易做；只要前一晚放冰箱，隔天就有冰咖啡。
b. Iced steeped coffee
Place coffee grounds in a room-temperature water bottle and refrigerate it for a long period (approximately 8-12 hours) to allow for extraction and obtain iced coffee. The recommended coffee-to-water ratio is 1:15, which means using 20 grams of coffee grounds in 300 grams of water in the water bottle or using 10 grams of coffee grounds in 150 grams of water in a portable bottle. This ratio is equivalent to the commonly used ratio for pour-over coffee. Compared to iced drip coffee, iced steeped coffee has a similar low acidity and mellowness, slightly cloudy sweetness. Among the four types of iced coffee mentioned in this article, it is the most convenient and easy to make. Just refrigerate it overnight, and you'll have iced coffee the next day.
│延伸閱讀: 冰釀咖啡的比例 – 用濾掛或浸泡咖啡做冰咖啡
│Further reading: Cold Brew Coffee Ratio – Use Drip or Immersion Bag to Make Iced Coffee
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第二大類，熱萃咖啡+冰塊
萃取過程中使用熱水約85~95度，再加入冰塊成為冰咖啡，由於要後加冰塊，所以熱水萃取時儘量獲得濃一點的咖啡，包含: 手沖冰咖啡(冰沖)，濃縮+冰塊水(冰美式)。
Category 2: Hot brew coffee with ice
The extraction process involves using hot water at around 85-95℃ and then adding ice to create iced coffee. Since the ice is added later, it is recommended to extract a slightly stronger coffee using hot water. It includes pour-over iced coffee (iced coffee) and espresso + ice water (iced Americano).
c. 手沖冰咖啡(冰沖)
以熱水手沖咖啡，但下壺先裝好冰塊，冰塊約為預計獲得咖啡的一半重量，例如: 要獲得300克冰咖啡，就先裝150克冰塊，並以熱水沖出150克的咖啡液，建議的粉水比約為1:6，即用30克咖啡粉，注水180克熱水，時間和熱手沖一樣約為2分30秒，但注水量只有正常熱手沖的一半多，卻要沖到2分30秒，手沖過程儘量緩慢，或斷水數次；也可調整磨粉刻度較細一點，以增加萃取濃度。和冷萃咖啡相比，冰沖的酸質比較明亮，酸甜感強，層次感佳。在本文四種冰咖啡中，是最快速可獲得的冰咖啡，不用提早數小時準備，想喝時把冰塊放好，就可以喝到有層次的冰咖啡。
c. Iced Pour-Over Coffee (Iced Drip)
For iced pour-over coffee, use a pour-over device with ice in the lower vessel. The ice should weigh approximately half of the desired coffee weight. For example, if you want 300 grams of iced coffee, use 150 grams of ice and pour 150 grams of hot water over the coffee grounds. The recommended coffee-to-water ratio is approximately 1:6, meaning using 30 grams of coffee grounds with 180 grams of hot water. The brewing time is the same as regular pour-over coffee, around 2 minutes and 30 seconds, but with only half the amount of water. It is essential to pour the water slowly or intermittently during the pour-over process. You can also adjust the grinder setting to a finer grind to increase the extraction strength. Compared to cold brew coffee, iced pour-over coffee has a brighter acidity, stronger sweet and sour notes, and excellent complexity. Among the four types of iced coffee mentioned in this article, it is the quickest to make and doesn't require hours of preparation. Just prepare the ice and enjoy a structured iced coffee whenever you want.
│延伸閱讀: 手沖冰咖啡小秘訣
│Further reading: Tips for Pour-over Iced Coffee
d. 濃縮+冰塊水(冰美式)
如果有義式濃縮咖啡機就可以做濃縮咖啡，再加冰塊和冰水，就有一杯冰美式咖啡。建議的粉水比約為1:2(這裏的粉水比，是指咖啡粉與萃出咖啡液的比例)，即用18克咖啡粉萃出36克濃縮咖啡液；磨粉會以相當細的顆粒來搭配。和冷萃咖啡相比，冰美式的Body比較淡薄。在本文四種冰咖啡中，是最需要器材成本的冰咖啡。
d. Espresso + Ice Water (Iced Americano)
If you have an espresso machine, you can make an iced Americano by extracting espresso shots and adding ice and cold water. The recommended coffee-to-water ratio is approximately 1:2 (referring to the ratio of coffee grounds to extracted coffee liquid). For example, use 18 grams of coffee grounds to extract 36 grams of espresso. The coffee grounds should be ground to a relatively fine consistency. Compared to cold brew coffee, iced Americano has a lighter body. Among the four types of iced coffee mentioned in this article, it requires the most equipment and cost.
│延伸閱讀: 0器材瓦斯爐煮濃縮+冰拿鐵
│Further reading: Zero Equipment: Gas Stove to Cook Espresso Coffee + Iced Latte
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在咖啡萃取率的四大要素中(水溫、磨粉、時間、焙度)，以正常熱手沖來做比較:
第一大類冷萃咖啡，是以較低的水溫(約4~10度的冷水)、搭配較長的時間(約3~8小時)
第二大類熱萃咖啡+冰塊，是以較細的磨粉顆粒、搭配較低的粉水比(增加濃度)
Among the four key factors affecting coffee extraction (water temperature, grind size, brewing time, roast level), let's compare them to regular hot pour-over coffee:
The first category, cold brew coffee, uses lower water temperature (around 4-10 degrees Celsius) and longer brewing time (around 3-8 hours).
The second category, hot brew with ice, uses a finer grind size and lower coffee-to-water ratio (increasing the concentration).
│延伸閱讀: 咖啡萃取率 關鍵4要素
│Further reading: 4 Key Factors Affecting Coffee Extraction Rate
豔夏冰咖啡，是不是很令人響往！建議選用果香豐富的豆子，帶有熱帶水果風味或發酵酒香等，萃出的咖啡風味會有別於熱手沖咖啡，有種特別的香甜飽滿，常聽到的果汁感，果汁都沒這麼好喝啊！動手試試看，你最想做哪一種冰咖啡呢？
Iced coffee in the hot summer is so enticing! It is recommended to use beans with rich fruity flavors, tropical fruit notes, or fermented wine aromas. The flavor of the extracted coffee will be different from hot pour-over coffee, offering a unique and full-bodied sweetness. It often has a pronounced fruity sensation that even surpasses fruit juice. Give it a try and see which type of iced coffee you're most excited to make!
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