What is iced coffee? What is the difference between the steps of making cold coffee and iced American coffee?

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The arrival of summer is so fast that people are caught off guard. In many summer iced coffee, the birth of cold extract / cold brewed coffee makes iced American coffee feel "threatened" (, just kidding).

Compared with iced American coffee, cold extracted / cold brewed coffee is very popular among young consumers. Qianjie believes that cold extracted coffee has a clean and full taste, which is directly quoted or made into a variety of special coffee. It can not only taste the unique flavor of making coffee beans, but also play a neutralizing and self-defeating role in the special coffee.

The difference between cold-extracted coffee and iced American coffee

Cold-extracted coffee is a kind of coffee liquid extracted at low temperature. Coffee powder in the water without the movement of hot molecules, some heavy molecular substances / mellow substances are not easy to release in the water, so it is not easy to appear bitter taste. At the same time, some light molecular substances / sweet and sour substances can be fully released after soaking at low temperature for a long time.

Therefore, the advantage of cold-extracted coffee is that the coffee is clean and full, some light-roasted-medium-roasted coffee beans can play a super perfect level, and the production is very simple! But the disadvantage is that it takes 8-12 hours to extract good coffee.

Iced American Coffee is a kind of coffee liquid which is pressurized, high temperature, quickly passes through the very fine ground coffee powder layer, and then mixed with water. The mellow substance in the coffee powder will be extracted quickly, and the extraction proportion is small, so the taste is very mellow and strong, so it is called espresso.

American coffee is named because American soldiers are not used to espresso in Italy and then add different amounts of water according to their own taste, so it is called American coffee. Its advantage is that it is fast and can adjust the concentration by adding water according to its own taste, while the disadvantage is that if the espresso is not properly extracted, the coffee is prone to bitter taste.

The steps of making cold-extracted coffee

In this article, the front street coffee is demonstrated using a home-baked "Flower Butterfly Coffee beans" from Pokuit, Panama. This coffee bean uses 70% Rosa + 30% Kadulakaduai coffee beans, because they grow in the same producing area, so they also belong to individual coffee beans.

Powder content: 40 grams

Ratio of powder to water: 1:13

Water temperature: 0 °C-4 °C

Time: 8-12 hours

Grinding degree: medium fine grinding / China 20 standard screen pass rate 75%

Qianjie Coffee making Cold extract Coffee will first grind the beans to the size of white granulated sugar, put them in a clean, sealed container, and then inject normal temperature water into full contact with coffee powder. Then put it in the freezer and soak for 8-12 hours, then filter the coffee grounds with a high density filter / filter paper.

The filtered cold coffee can be drunk directly or mixed with other ingredients you like. The Flower Butterfly Cold extract Coffee has a full and mellow taste, with rich green tea, bright citrus acidity, freshness of white flowers and honey sweetness.