A course on the principle of Cold-extracted Coffee extraction tips and utensils for cold-extracted coffee

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Cold-extracted coffee (cold brew) is now known as iced coffee (dutch coffee). It is said to have originated from a method of extraction created by Dutch merchants carrying coffee from Indonesia in order to drink coffee during a long voyage.

Does that sound like it? But! Many countries in the West prove that this claim is actually a story made up by Japanese businessmen and is not based on any facts. Because no literature associated with it can be found.

And the name "Dutch Coffee" refers to the trademark, chocolate and kahlua, and Irish Whiskey's coffee cocktail mixed with coffee. Overseas, there is more cold extract coffee (cold brew coffee) brewed in ice water than ice drop coffee (dutch coffee).

Cold extract coffee is a kind of coffee produced by deep baking and fine grinding of coffee powder, which is extracted by ice water in a dripping way. This extraction method can maximize the flavor of coffee. Two extraction methods are generally used, namely, immersion and leaching.

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│ leaching extraction method

Dipping is the use of melted ice water to slowly soak the coffee drop by drop, which is also a common extraction method in most coffee shops.

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│ extraction method

Extraction is a way of extracting coffee powder by completely soaking it in water. First soak the coffee powder in water for about half a day, and then use a filter to remove the coffee grounds.

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│ Cold Coffee Tips

When making a cup of cold-extracted coffee, although the size of the coffee powder does not need to be accurate to much value, it all depends on personal preference. However, if the coffee powder is too coarse, the water will quickly affect the whole extraction effect, and if the coffee powder is too fine and does not adjust the amount of water, there will be a transitional extraction effect.

Therefore, the grinding degree of coffee powder is best controlled between Italian concentrate and hand-brewed coffee.

Also, the ratio of coffee to water during extraction is best controlled at about 1:10 and the ratio is the most ✔.

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This summer, make a cup of cold coffee and wait for your soul!

At present, there are several leaching appliances that can only control the amount of water on the market, and filter pot (filter) integrated appliances that can be added with coffee and water, both of which are small cold extraction appliances that are simple and easy to operate for families.

If you don't want to buy the above appliances, you can try using the pressure pot to simply make a cup of cold extract coffee.

Cold extract coffee, because it is extracted with cold water at a low temperature, so it will not be like other coffee aroma and taste will gradually volatilize and fade over time.

Some coffee gurus recommend that it tastes better after 4 days of refrigerated storage of 3Murray. It's really a coffee that tests your patience.

Although it seems to be at odds with the current era of not tolerating you to "slow down". But coffee like this kind of coffee made with time and patience may give us some comfort when we are exhausted by time in our daily life.

Even if it has only one advantage, it is also the "hostile" coffee that must exist in the era of "fast coffee" in our modern life.