Home-made cold extraction formula, cold extraction, ice droplets, nitrogen coffee are all made?

The three coffees look more or less the same, and they are all created with a special low-temperature extraction method to make the coffee more silky and richer without milk, cream and sugar.

In addition to the above three types of coffee, there is also a very popular iced coffee made from espresso, which is made roughly as follows:

1. Coffee is extracted with high temperature and high pressure water to release bitter and sour substances.

two。 The extracted espresso first comes into contact with the ice in the cup, and as the ice melts rapidly, the taste of the coffee is diluted in a short period of time.

Cold extraction is different from ice drop coffee, which is extracted with cold water, which usually takes 12-24 hours.

The sour and bitter taste of the coffee is very mild, the natural sweet taste is stronger, and the taste will not be diluted quickly after touching the ice because of its low temperature.

For this reason, cold extraction or ice drop method is considered to be the best way to make coffee ice drinks.

Home-made cold extraction formula

It takes only three steps to make cold coffee at home:

1. Brewing: mix coffee powder and cold water at 1:8 and store overnight in a clean, sealed container.

two。 Filtration: first filter the coffee grounds with a fine sieve, then filter the coffee grounds with filter paper; you can also make and filter directly with a pressure kettle.

3. Drink: add milk, water and ice as you like!

Italian concentrated martini

Pour 60ml espresso and 30ml vodka, 30ml sugarcane or coffee tequila, ice into a wine mixer and shake well. Pour into a martini glass and add coffee beans to garnish. It is very simple to make. The taste is almost impossible to say!

Nitrogen coffee

Now you've learned how to make cold coffee, but what about nitrogen coffee?

In fact, in the beer brewing industry, people begin to brew beer using nitrogen or a mixture of nitrogen and carbon dioxide, which makes the beer more foamy and silkier. People will use a special pressure device to press the gas into the beer.

The beer is then stored in a container filled with carbon dioxide, usually at a pressure of 10-12 pounds per cubic inch. If the pressure exceeds this value, it will melt too much carbon dioxide into the beer, making the beer too foamy. But sifting beer usually requires a higher pressure, about 30 to 40 pounds per cubic inch, so people choose nitrogen because it doesn't dissolve easily in liquids. In contrast, carbon dioxide is 100 times more soluble than nitrogen at 5 ℃. This means that we can store beer at higher pressure without worrying about too much gas dissolving in the beer.

In the same stress environment, carbon dioxide will be incorporated into the beer, resulting in too sour taste, which is not what we want.

This is the story of the birth of nitrogen coffee!

If you pour the coffee into a special high-pressure container and add nitrogen to isolate the coffee from oxygen (oxygen will accelerate the deterioration of the coffee), you can put the container in the refrigerator and store it for weeks.

The pressurized coffee can be poured out at any time through the valve on the container. the nitrogen-pressurized coffee tastes silky and resembles beer and tastes perfect without adding milk.

Please note that the relevant nitrogen pressurization equipment must be purchased in a coffee shop with relevant technology and experience, high-pressure gas is still dangerous!