Easy to make cold coffee at home. Answers to questions about cold coffee.

Coffee can also be made cold, don't doubt it. Ice brewed coffee is brewed drop by drop of meticulous brewing, cold coffee is a generous.

Since generous, there is no need to stick to too many details, to drink coffee, get rid of all the coy posture, the protagonist is the taste.

There is only one reason why I make cold coffee. There are too many beans. You can share them with your family and friends when you run out of beans. If I buy high-priced beans, I still like the traditional hand flushing, which is a habit, because I believe that I will treat valuable beans well and get used to the fragrance steaming out with the heat.

The cold coffee I have made has received quite a lot of praise. After drinking it, many people will say, "the original coffee can be so good?"

Cold bubble uses normal temperature water, which is not easy to fail. After removing the risk of hot water scalding coffee, the results of cold bubble can be maintained at a certain level. The most important thing is that the sour taste that many people avoid disappears. So I was praised not because of my good craftsmanship, but because cold soaking itself is a low-risk technique.

For me, the cold bubble sacrifices the deep delicious ingredients in the coffee beans, and some things can only be brought out by hot water. If you don't take some risks, try the best time and temperature conditions for the beans. In the end, all you can get is superficial satisfaction on the taste buds, which has nothing to do with rich hierarchical changes.

But cold bubble is a good way to get started. Low risk, as I have just said, and the simple and readily available equipment is another attractive condition.

Drinking coffee is not a noble activity, anyone can use any favorite conditions to make the coffee that best suits their preferences. A few days ago, I watched "the World is so big" filming in a coffee-producing area in Guatemala. The last cup of coffee boiled over a charcoal fire made me yearning. Guatemala's steel cup charcoal coffee, and Narumi bone china cup of coffee, can be good coffee, can bring satisfaction.

It is also pleasant to think of S classmate's father heroically drinking unfiltered hot coffee with a big bowl of coffee grounds and gulping into the digestive tract every morning.

Cold bubble utensils, said exquisite is also available, Hario launched a group of cold coffee special pot, has a variety of capacity, the middle filter cup emphasizes the mesh is meticulous, impurities, of course, the pot body is lead-free glass. When entertaining friends at home, bring out a set of Hario utensils, and the elegant lines immediately add a lot to the leisurely tea time.

(photo) Hario cold bubble pot, with symmetrical proportions and beautiful lines.

To put it bluntly, equipment is only part of it. Many people start drinking coffee because of the atmosphere of the cafe, but drinking a cup of their own coffee is no less satisfying than spending most of the day in a cafe. If it's easy to have a drink at any time, why not?

= implementation time =

This time I made it with Costo's Starbucks coffee beans. (winter limited edition, medium-to-deep baking) this large bag of beans, which weighs nearly two and a half pounds, needs to be put to good use before it can be drunk before the freshness disappears.

First of all, prepare a container for soaking coffee. I have several sealed cans bought from IKEA many years ago, which I have put on the shelf for a long time. Making cold coffee this year has made them see the light of day again.

Put the ground bean powder into the glass jar first.

The thickness I grind is about medium to fine.

Then prepare the amount of water you need. The amount of water is calculated as follows:

Every 10g of beans to 100c.c normal temperature water, but because the soybean powder will absorb water, so to add additional water absorption, about the same weight as soybean powder.

For example, this time I prepare 3 spoonfuls of bean powder, about 45g, so I have to prepare 450c.c water first.

The water absorption of 45g is about 45c.c.

45045 = 495c.c = > is the total amount of water to be used this time.

I prepared about 500c.c 's water and poured it into the sealed jar.

At first, the water absorption of soybean powder will be a little uneven, do not forget that the adsorption capacity of soybean powder is very strong (unless the beans are not fresh), so this situation will be lifted in a minute, do not worry.

It is obvious that soybean powder floats on the surface.

Next is my personal habit ~ in order not to pollute the rubber of the bottle cap (easily moldy), I added another layer of cling film.

Then put the bottle of coffee in the freezer and wait for 8 hours before you can enjoy it.

Wait.

After 8 hours, the color in the bottle has become darker and the bean powder has precipitated at the bottom of the bottle. (but the camera can't take a picture of the precipitation.)

Use filter paper to filter.

The filtered coffee is about 430 cc.

= Q & A =

Q1: is there an easier way?

A1: if you put bean powder in a cotton bag or filter paper bag, you can omit the procedure of filtering. I am used to soaking bean flour directly, just because I like to let soybean powder be free. Anyway, it's just my personal habit.

Q2: does it have to be in the refrigerator?

A2: not necessarily. If you want to keep it at room temperature, the soaking time can be shortened.

Q3: can you shake it?

A3: yes, if you want it to be strong.

Q4: can the conditions be changed?

A4: of course. Including soaking method / cold storage time of soybean powder. Not even refrigerated / water temperature / whether to stir or shake / amount of water / soybean powder. Can be changed according to their own preferences. Try it a few more times to find out your favorite conditions.

Q5: do you have any beans for specific use?

A5: most people recommend re-baked beans because they have enough flavor. But I suggest you try a few more before you decide.