Introduction to the teaching of brewing in the process of making cold-extracted coffee the difference in taste between cold-extracted coffee and cold-brewed coffee

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Friends often come to Qianjie to ask how to distinguish between cold coffee, iced coffee and cold brewed coffee. So this time Qianjie sorted out everyone's questions and explained them one by one.

In terms of scope definition, cold-extracted coffee is a general term for low-temperature extracted coffee, which includes iced coffee, cold-brewed coffee and ice-brewed coffee. But in many cases, we equate cold extracted coffee with cold brewed coffee. So in a narrow sense, cold coffee is actually cold coffee.

The biggest difference between cold-extracted coffee (cold-soaked coffee) and ice-dripping coffee is that the former is immersion extraction and the latter is drip extraction.

Cold extracted coffee is usually mixed with coffee powder in proportion to cold water, sealed and put into the refrigerator for extraction. Generally, after 12 hours, the coffee grounds are filtered out and ready to drink. And ice drop coffee needs ice drop rack, set the speed of ice water drop by drop to filter and extract coffee liquid.

Therefore, the performance of cold-extracted coffee is generally closer to the original flavor of coffee beans, and the taste is also more plump and rich. The performance of ice drop coffee will be very clean, transparent and refreshing, but also can drink the strong fermentation flavor shown by the ice drop method, fully showing the characteristic flavor of this method.

What coffee beans do you recommend for cold extract coffee?

In fact, any type of coffee beans are suitable for making cold-extracted coffee, but the beans made from different producing areas, different roasting degrees and different treatments will have different flavors. If Qianjie is recommended, Qianjie will recommend coffee beans from Ethiopia, Kenya and Panama, because coffee beans in these countries are generally lightly roasted, showing a sour flavor of flowers and fruits, which is very suitable for cold extraction coffee. For example, Esseye plus Sheffield fruit Tintin on the front street, Asalia in Kenya, and Panamanian butterfly coffee beans.

Suggestion on cold extraction method

There are many kinds of Lengjie solutions that can do a good taste. Qianjie will introduce one of the relatively simple ones for your reference.

Containers can use mineral water bottles or glass bottles, as long as they have a sealed lid. The grinding of coffee powder is slightly finer than that of hand pulping, about 85% of the thickness of the No. 20 sieve. On the basis of 40 grams of coffee powder, put the coffee powder into a glass bottle, then add 500ml of normal temperature drinking water to the bottle, the ratio of coffee powder to water is 1:12, then stir the coffee powder with water with a stirring stick and seal it in the freezer.

Cold extraction time is recommended to be controlled at 12-24 hours, the longer the time, the stronger the flavor of the coffee, but not more than 24 hours.

When soaking for 8 hours, the flavor of the coffee will be bright sour and refreshing.

After soaking for 16 hours, the flavor of the coffee will be more round and full, sour and sweet.

After soaking for 24 hours, the flavor of the coffee will be thick, full-bodied and balanced.

After refrigerating, you can use filter paper to filter out the coffee grounds. The filtered coffee liquid is recommended to be bottled and refrigerated for 4 hours before drinking, so that the cold extracted coffee will taste better.

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