How long can the black coffee be preserved after brewing? how long can the ice drop cold extract coffee be kept in cold storage?

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At the end of May, Guangzhou has already entered summer. When asked what friends who came to Qianjie Coffee wanted to drink, they got a lot of answers: iced coffee. That's normal, after all, in such hot weather, how dare you walk sideways on the streets of Guangzhou without a cold drink in your hand?

When it comes to the brewing of black coffee, you may be most familiar with the most commonly used way of brewing coffee in front of the street. Take the old street coffee, Asalia, Kenya, for example.

Front Street Coffee Asalia, Kenya

Producing area: Sika Thika, Kenya

Processing plant: Asali honey processing plant

Altitude: 1550m--1750m

Rating: AA TOP

Varieties: SL28, SL34

Treatment method: K72 washing treatment method

Filter cup: Hario V60 # 01

Amount of powder: 15g

Water temperature: 92 ℃

Ratio of powder to water: 1:15

Degree of grinding: the pass rate of Chinese standard No. 20 screen is 76%.

Steam with 30 grams of water for 30 seconds, small water flow around the circle to 125 grams for sectional injection, water level drop is about to expose the powder bed, continue to inject water to 225 grams to stop injection, and so on when the water level drop is about to expose the powder bed, remove the filter cup, (steaming starts timing) the extraction time is 2 minutes 39 percent 00 ".

Flavor description: the wet fragrance has ripe tomato and flower aromas, imported virgin fruit and black plum flavor, bright acidity, clean and rich taste, outstanding sweetness in the middle, fruit juice, raspberry and yellow sugar on the finish, and green tea aroma.

Black coffee brewed in hot water is best drunk before it is thoroughly cool. According to the baristas of Qianjie Coffee, most of the black coffee brewed in hot water will become sour and sour after it is thoroughly cold, even difficult to taste. For Japanese hand-made iced coffee, it is best to drink it before the ice melts completely, because after the ice completely melts, the taste of the coffee will fade.

The brewing technique of Japanese hand-made iced coffee is basically similar to that of hot-hand brewing, in which coffee powder is injected with high-temperature water to extract coffee liquid. The difference is the ratio of powder to water and the degree of grinding. the water ratio of Japanese hand-made iced coffee is at 1:10, the extraction time is 2 minutes, the floral flavor and fruit acid flavor substances in the front and middle part are extracted, and the extraction rate in the latter stage is less, which is lower than that of the usual hot hand flushing, so it needs to be finer than the usual hot hand brewing, so as to make up for the lack of extraction rate.

Although the final temperature of the two kinds of coffee mentioned above is different, the coffee liquid is extracted by injecting high-temperature water into the coffee powder. Next, Qianjie introduces two other kinds of coffee that extract coffee liquid with low temperature water. They are cold brewed coffee and iced coffee.

Cold coffee

Cold-extracted coffee Cold Brew Coffee concept is similar to cold tea, is a large number of coffee powder directly soaked in water, and put in the refrigerator for a long time low-temperature soaking coffee powder to extract coffee, about 8-12 hours, also known as ice-brewed coffee.

This cold bubble method will magnify the various flavors and aromas of coffee, reduce the acidity and make the flavor cleaner and purer. Cold extraction coffee is characterized by the more ice, the better, directly add ice do not have to worry about the flavor weakening, the United States is more popular to add the same proportion of coconut water, there will be a different sense of experience.

What is the method of making cold-brewed coffee in front street coffee?

Qianjie cold extraction solution is to use 50g coffee powder, reducing powder ratio at 1:10, so add 400ml of cold water and 200g of hard ice (a total of 600g ice-water mixture, the water absorption of coffee powder is twice as high as itself). Stir well, seal and store in refrigerator for 24 hours. Then take out and filter the coffee grounds with filter paper, then use a clean sealed bottle to seal the coffee liquid in the refrigerator for 32 hours.

After the extraction, it can be kept fresh in the refrigerator for five days. During the process of keeping fresh, the coffee liquid is still fermented in the bottle, and the fermentation process will also change the taste of the coffee in different levels. It is generally recommended to put the extracted Leng Cui coffee in the refrigerator for 1 to 3 days before drinking, because the coffee liquid is fully melted and tastes better with the passage of time during the 36-hour storage of 24 murmurs overnight.

Cold bubble flavor: it smells slightly fermented, with sweet and sour virgin fruit, plum, pineapple and Bolin in the entrance, honey and brown sugar in the end, making it feel refreshing as a whole.

Ice drop coffee

As we all know, the bitter substances extracted by ice water are much less, completely filtered by cold water, coffee is 100% wet, and by prolonging the extraction time, reducing the flow rate, fully infiltrating the coffee powder, and extracting more small molecular substances, such as flower flavor, fruit sour taste, large molecular flavor substances, such as smoky flavor, roasting flavor, etc., it is difficult to extract. The taste is smoother, the aroma is stronger, and the sweetness is more outstanding.

So how does Qianjie Coffee make ice drop coffee?

Coffee powder cup contains 60g coffee powder. Extract 600ml coffee liquid with a powder-to-liquid ratio as high as 1:10. In terms of the degree of grinding, a slightly smaller scale than hand-brewed coffee will be chosen, and judging by the No. 20 sieve, the screening rate will be about 85%. The proportion of ice-water mixture is 1:1 and the throttle valve is controlled at a flow rate of 7 drops / 10 seconds. The whole extraction time lasts about 6-8 hours. After the extraction is finished, it will be chilled in a bottle for 12 hours before drinking.

After the ice drop coffee is extracted, it needs to be fermented overnight in the refrigerator, making the coffee liquid taste more mellow and smooth. However, Qianjie coffee is recommended to be finished within 4 days, because with the passage of time, the flavor will be weakened and the taste will be very light on the third day, especially after the fourth day.

Ice drop flavor: rich fruit juice, sour fruit on the entrance, some grapefruit peel flavor in the middle, and some berry and caramel sweetness in the finish.

Qianjie Coffee chose this Kenyan bean to make ice drop coffee and cold green coffee mainly because the weather is hot, everyone will look for some sour and refreshing drinks to relieve the greasy, and the flavor of this Kenyan bean happens to be very desirable. However, as many people have different tastes and different flavors, if you don't know which coffee beans to choose to follow the WeChat account of Qianjie coffee, come to consult.

On a hot summer day, what can better relieve the heat than a cold and refreshing cup of coffee? It is better to take action than to make your own cup of iced coffee right away.

For more boutique coffee beans, please add private Qianjie coffee on Wechat. WeChat account: kaixinguoguo0925