Tastes like beer? This is the most fashionable iced coffee in summer!

For professional baristas, please follow the coffee workshop (Wechat official account cafe_style)

As soon as the temperature rose, my stomach began to cry for ice drinks.

In summer, you want to dress beautifully and drink ice drinks at the same time, but most sweet drinks are full of calories, so many people choose iced American coffee with very low calories in their daily drinks.

However, drinking iced American coffee every day is too boring, do we have more, cooler, more fashionable choices? The wise penguin tells you that there must be!

With the progress of the times, our deeper understanding of coffee and the development of science and technology, many novel iced coffee drinks have emerged in recent years, two of which are:

Cold extracted coffee

Nitrogen coffee

In China, many people's first impressions of "cold extract coffee" mostly come from father Xing.

Starbucks is not the first to bring cold coffee to its own Menu coffee shop. Before that, Stumptown has taken the lead in bringing cold coffee to some stores in five cities in the United States. Then, boutique cafes in the United States began to launch cold coffee.

Starbucks jumped on the bandwagon in 2015. In just one summer, Starbucks served cold coffee in more than 500 stores, and people all over the United States drank it jubilantly, and the trend was brought to the world.

When ▲ launched Stumptown Coffee in 2013, it was available in only a few stores in five cities. It took Starbucks only one summer to make cold coffee cover more than 500 stores across the United States.

Similarly, Starbucks launched nitrogen coffee in 2016. Of course, I don't think there's anything wrong with "following the bandwagon". Would nitrogen coffee and cold coffee receive so much attention without father Xing?

However, although cold coffee and nitrogen coffee are so popular, I'm afraid there are still many people who don't know what it is. Let's listen to Mr. Cha and explain to everyone.

-Cold extract coffee-

Cold Brew

The coffee we drink remains the same, that is, we grind the roasted coffee into a specific thickness of coffee powder, and then use water to extract the taste of the coffee.

Imagine that if we want to soak dried shiitake mushrooms and soak out a little mushroom water, we must use hot water faster, cold water slower, and the taste of hot and cold water must be different.

The same is true of coffee. The hotter the water is, the shorter the time it takes to make it, and the taste is different at different temperatures.

All those who use cold water (cold extraction does not have an international standard water temperature range, let's say the water temperature is 0: 25 degrees), the taste of coffee can be classified as cold extraction coffee. It can be divided into two kinds: cold bubbles and ice drops.

Cold coffee

Cold coffee, as the name implies, is to soak the cold / ice water with the coffee powder, wait for the flavor to be fully released into the water, and then find a way to separate the coffee powder from the liquid. Simple and convenient, the failure rate is much lower than the ice drop!

Ice drop coffee

Cold water or ice water is also used to make ice droplets, but unlike cold-soaked coffee, ice droplets are made by slowly infiltrating the coffee powder with water. In terms of production time, the production of ice droplets only takes about 5 hours, which is about half of that of cold bubbles.

Although the English name of ice drop coffee is Dutch coffee, although it is said to be invented by the Dutch, it is very popular in Asia in recent years. Almost every cafe in South Korea sells ice drop coffee, resulting in many cool ice drop devices, canned ice drops, portable ice drops in small packages, and even super-concentrated ice droplets that can be diluted to five or six times.

Nitrogen coffee

Nitro Coffee

Let's talk about nitrogen coffee.

You may ask, how can these two things that cannot be hit by the eight poles be discussed together?

In fact, ice droplets and cold bubbles are different ways of brewing and extracting. After opening various brain holes, the ancients found that they could change the taste of coffee. It does not need any high-tech, because the utensils and raw materials are three: coffee, water, containers!

However, nitrogen coffee needs the support of technology. It is also the product of the sum of various factors after we are more sensitive to the taste buds and the flavor technology of coffee is more upgraded.

Nitrogen coffee, relying on its own characteristics, has become a new force in the iced coffee market.

Under high pressure, nitrogen dissolves in water, and when coffee is poured out of the pressure tube, the pressure decreases, and nitrogen expands from the dissolved state to tiny bubbles. These small bubbles are called Sweet foam in molecular cuisine. The process of breaking on the tongue will make the brain feel "sweet".

Even better, these tiny bubbles make the liquid feel smoother and denser, and bring a creamy taste.

This process may remind you of carbonated drinks that add carbon dioxide to the liquid. However, if carbon dioxide is added to coffee, it will turn sour and produce irritation in the mouth, and nitrogen coffee perfectly avoids this disadvantage.

You may be a little dizzy about this pile, it's all right, let's take a look at a more concise diagram:

Who came up with the idea of adding nitrogen to coffee?

I think it's all thanks to Guinness! Yes, the Guinness beer maker you are familiar with.

Nitrogen coffee can easily be delaminated. If you want to feel its creamy taste, you have to do it before you layer it.

OK, finally, let's sort out the characteristics of hot coffee, cold bubble, ice drop and nitrogen coffee to see which kind of coffee you prefer.