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Cold Drip 冰滴咖啡

This brewing method will take slightly longer than your ‘Back to the Future’ marathon.

這種制作方法耗時(shí)較長(zhǎng)，需要耐心等待，就像《回到未來(lái)（Back to the Future）》的電影里一樣。

When this thing gets up to 88kph… I mean when this coffee hits your taste buds, you’re going to taste some serious flavours. A rich, bold flavored coffee that is often likened to a coffee liqueur.

一旦汽車(chē)時(shí)速達(dá)到88千米/小時(shí)……我是想說(shuō)，一旦咖啡制作完成并觸碰到你的味蕾，你將會(huì)感受到無(wú)比醇厚的口感。冰滴咖啡口感濃厚，如咖啡甜酒一般醇香。

GRIND 研磨程度：

Grind size (80g)

中度研磨（80克）

BREWING TIME

萃取時(shí)間：7 hours 7小時(shí)

YOU WILL NEED 你需要：

Cold Drip 冰滴壺

Paper Filters 濾紙

Cold Water(600ml)

冰水（600毫升）

Fresh Coffee (80g) 新鮮研磨的咖啡粉（80克）

Ice(to serve) 冰塊（飲用時(shí)使用）

1，Start by rinsing the paper filters with warm water to get rid of any paper taste. Take your coffee chamber, and insert one paper filter followed by the metal filter. Grind your coffee and add on top of the metal filter. You will want a flat, even surface, so give the coffee a shake and a firm tap to settle it.

用溫水潤(rùn)濕濾紙，以去除異味；打開(kāi)粉倉(cāng)，加入一張濾紙，然后再加入金屬濾網(wǎng)；將咖啡粉倒在金屬濾網(wǎng)之上；輕搖粉倉(cāng)以確保粉面均勻、平整；最后將咖啡粉壓實(shí)。

2，Place the second paper filter on top of the ground coffee – this will help the water to disperse evenly across it. Slide the coffee chamber into place. Make sure the drip tap is secured in the off position (full left) before filling the chamber with water.

在咖啡粉上加入第二張濾紙，以確保水與咖啡粉均勻接觸；將粉倉(cāng)組裝到位，并倒入冷水；在水注滿(mǎn)粉倉(cāng)之前不要打開(kāi)滴濾閥門(mén)。

3，Slide the catching vessel in place and ease on the tap to about 2-3 drips per second. Keep the drips at this speed until you can see that the top 50px of coffee is saturated (approximately 30 minutes).

將上層水倉(cāng)組裝到位，并確保滴速為2-3滴/秒；打開(kāi)滴濾閥門(mén)，保持水流速度直至底層咖啡壺中滴入2厘米的咖啡（此過(guò)程約為30分鐘）。

4，Slow the drip down till it drips at roughly one per second-try to maintain this speed through the rest of the brew. The whole brew should take around 7 hours. You will know it is complete once the top chamber is empty and water drips only occasionally from the coffee chamber

將滴速放慢，直至1滴/秒，保持該速度直至萃取完成。整個(gè)萃取過(guò)程需要約7小時(shí)，如果上層水倉(cāng)的水全部滴完，且滴濾閥門(mén)幾乎不再滴出咖啡，則說(shuō)明制作已經(jīng)完成。

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