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冰滴咖啡和冰釀咖啡經常被混淆,很多人會把冰釀咖啡和冰滴咖啡混為一談,也有人把熱咖啡冰鎮後的冰咖啡稱作冰釀咖啡,這次使用日本岩城Iwaki冰滴壺 & Hario冰釀萃取壺試作冰咖啡,從字面上的差異,個人認為冰滴就是讓水滴緩緩進入咖啡粉混合並同時過濾萃取,而冰釀則是浸泡咖啡粉陳釀數小時後再過濾,以器材名稱釐清兩者之間的差異是讓我比較能接受的解釋。
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同時採用尼泊爾中深咖啡豆60g,這個份量在試泡過後發現太多,應該調整為50g。
使用橡木桶賣的礦泉水作這次冰咖啡,因為礦泉水含氧量高,在冷泡時容易萃取。
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日本岩城Iwaki冰滴壺 & Hario冰釀萃取壺使用方式都很簡單,但是Hario冰釀萃取壺比較不容易凸槌,Iwaki冰滴壺因為我放置太多粉,膨脹後頂到濾杯出水孔,水流不順暢所以後來有點滿溢,後來把蓋子蓋上再壓個杯子減緩落水的水滴速度就解決了滿溢的問題。
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日本岩城Iwaki冰滴壺,日本2007年GOOD DESIGN大賞,設計感吸引人之外,簡化了冰滴咖啡的做法及縮小了體積降低了成本,傳統冰滴咖啡有調節水量的開關需要一些技術性的控制,但是Iwaki冰滴壺將設計簡化去除調節水量的功能,雖然約束了冰滴咖啡的製法,但也簡化了冰滴咖啡做法,只要搭配適當的粉末粗細,不需要專業的咖啡從業人員,一般人都可以輕鬆在家自製冰滴咖啡。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX6QciJCf4NmyYcjia_6XzIuWG1HJjZMnlOpB7k6-Sk44IyQHe1Wit_BvcepJ6cPVJJwTI7BrUkbmnMiAzJX0tHVMNrzgIBgsJhctbMYpkWRyD42fg4lJ8UNWpeN7d9k5uO8scFCIgD6Q/s1600/IceDripper-10.jpg)
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Hario冰釀萃取壺,使用簡單容易上手,冰釀咖啡的後勁較強烈,容易帶出咖啡的發酵香氣,風味也較集中,個人覺得苦味也比較強烈。
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這次冰咖啡使用中深烘焙的Nepal Kaski 尼泊爾 卡斯奇 喜瑪拉雅山高山豆,奶油核果巧克力風味,在冰咖啡單品製作上有不錯的表現。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif-R4TG_9Z2kxaH4vKl3NZ8Kn8Hpqg8iJGewpMY_RD-Kh7Dnw0ZdkfII7ALjRD5cDX1kLvOyZ_e-7suWGh63Aiwrm9e3oLBR2K9ZahlYjBifsmuDxGdSm0vkeG-wJHC2035uiReqJ8Exk/s1600/IceDripper-18.jpg)
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