Cold extraction is popular all over the world! Uni Lab staff led the exploration of the secret of cold coffee.

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While everyone is still addicted to the wonderful flavor of boutique coffee, the global Cold Brew trend is rapidly spreading. From Europe to the United States, the blue bottle coffee (Blue Bottle Coffee), which enjoys the reputation of "Apple in the coffee industry", has launched cold extracted coffee made at low temperature all the way to Taiwan. Not only do well-known domestic chain coffee brands take advantage of the craze to launch daily limited cold-extracted coffee, independent cafes also launch their own cold-extracted coffee one after another. And what is the charm of cold coffee that fascinates coffee lovers all over the world? Uni Lab COFFEE staff team adheres to the rigorous spirit of research, explores the secrets of cold coffee, and strives for the most perfect coffee flavor to consumers, so that people can drink a cup of coffee at caf é level anytime, anywhere, without going to a cafe.

Uni Lab subverts the cold extract and finds out the perfect cold extraction temperature

Most of the well-known hot-extracted coffee is extracted at a water temperature of more than 80 ℃. However, there is not only one possibility to make a good cup of coffee. Cold extraction is to break the established impression of hot temperature to make a good cup of coffee. At present, the popular method of low-temperature extraction is ice-dripping coffee filtered with ice for a long time or ice-brewed coffee soaked in powder and water for a long time. The Uni Lab team played the coffee process in an attempt to find out the temperature at which the perfect flavor of the coffee was extracted. The coffee staff of Uni Lab COFFEE shared that during the experiment, the staff took the common hot extraction of 90 ℃ as the benchmark, each drop of 20 ℃ as the interval, extracted 90 ℃, 70 ℃, 50 ℃ and 30 ℃ of coffee blindly, and compared the extraction at the temperature of 7 ℃ of ordinary ice droplets. The result of 7 ℃ extraction was not as expected, and the coffee flavor of 50 ℃ and 30 ℃ was the most favorite. Then the detailed temperature test showed that the coffee extracted by 30 ℃ not only had outstanding aroma, but also had a particularly round and elegant taste.

After finding the temperature key, the temperature of the extracted water is precisely controlled at 30 ℃, avoiding thermal damage. The extracted coffee retains the most sweetness and rhyme, and the taste is not bitter or astringent. But how to make coffee beans display the best flavor in the drip filtration process is also very important. Uni Lab COFFEE staff subvert the existing cold extraction method and use flower dripping filtration method to make each coffee powder evenly and fully infiltrated by cold water. When the sweet and acid value extraction is finished, unlike ice droplets and ice brewing, it is often more than 12 hours of lengthy extraction, and it can also avoid contact with powder water for too long. Naturally, there is no foul smell released in the later stage to dissolve in the coffee. Retain the best aroma and flavor.

Uni Lab cold extract black coffee, live good coffee

Uni Lab Cold extraction Black Coffee chooses beans from Sidamo, Africa, because this coffee bean has a clear flavor and stable quality, and cold extraction can perfectly show the flavor of this bean. Uni Lab COFFEE Coffee staff said with a smile: "not every bean has the ability to stand the test of cold extraction." Further analysis, if the characteristics of the beans themselves are not obvious, the aroma and taste of the cold extract will be relatively insipid, while the sun-dried coffee beans in the Sidamo producing area can obviously feel the sweetness and aroma of ripe fruit and the very distinct cocoa tail rhyme in the mouth because of their outstanding characteristics and tonality, but there will be no sharp and exciting taste feeling. It is a coffee bean with good flavor performance and personality.

What is more special is that the low-temperature extracted coffee will often show a fermented flavor similar to that of alcohol or ripe fruit after standing for a period of time, because the cold-extracted coffee does not come into contact with the coffee powder for as long as ice, and the slight sense of fermentation has an added effect on the coffee flavor. To make a metaphor, coffee is like perfume. It not only exudes a charming flavor, but also shows a wonderful front, middle, and back rhyme in the entrance. No wonder people are so fascinated by it.

Cold high pressure sterilization process to seal flavor Uni Lab cold extraction flavor is excellent

After selecting good coffee beans and finding the right extraction temperature, how to retain the aroma and flavor of coffee becomes more important. At present, generally speaking, the "cold extract" and "ice brew" products of hand-made cafes do not go through the general process of packaging and sterilization, which not only have hygiene concerns, but also have a short preservation time, while the packaging of beverages sold in the market will go through the process of thermal sterilization, and the flavor of cold extraction has been destroyed by heat. Uni Lab cold extract black coffee uses top technology-ultra-high pressure cold sterilization technology (High Pressure Processing, HPP), sterilizing at 6000 atmospheric pressure without thermal damage (equivalent to 3 times the atmospheric pressure of the deepest Mariana trench on earth) in order to completely seal the cold extraction aroma and flavor in the bottle.

Uni Lab cold extract black coffee not only subverts the general cold extraction method of ice drop and ice brew, each link is constantly tested and carefully carved by the team of Uni Lab professionals. From the selection of high-quality individual coffee beans, precise control of 30 ℃, suitable for water temperature and innovative extraction technology, happy consumers can feel the fresh and elegant aroma of cold extraction coffee as long as they open the bottle cap. The mild, mellow, non-bitter and round taste touches the taste buds, so you can taste a cup of cold coffee without going to the cafe, enjoying the beauty of calm and serenity brought by the cool.