Cold coffee production teaching Cold coffee shelf life Cold coffee taste flavor introduction

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Guide reading

A few days ago, a friend asked Qianjie: "there is no refrigerator around, how to make cold coffee?"

When it comes to cold-extracted coffee, our first reaction is that it needs to be put in the refrigerator or made into ice droplets.

But sometimes we don't necessarily have a refrigerator, so what should we do? The editor has not tried to make a cold bubble at room temperature, so the editor decided to try it on his own!

What is cold coffee?

Cold-extracted coffee is Cold Brew Coffee. Put the ground coffee powder into normal temperature water, soak and extract for 12 hours, filter the coffee grounds and get the coffee liquid is cold extracted coffee. Compared with ordinary hot coffee, the coffee will be significantly stronger, less bitter and smoother in taste.

It should be noted that the longer the cold coffee is kept, the more fermented it will be, so the taste will be different from day to day. Qianjie suggests that you'd better finish it in 3-4 days.

This kind of coffee, which sounds laborious, is actually much easier to make than imagined.

You can understand it this way: soak the coffee powder in cold water-soak it in the refrigerator overnight-filter the coffee grounds-finish.

In fact, the principle is similar to ice drop coffee, except that cold extracted coffee is extracted with cold water for a long time.

Because it is extracted at low temperature, only small molecules such as fruit acid and flower fragrance are dissolved.

It's not too late. We'll try to make it with normal temperature water right away.

01ax / first round attempt / /

I happened to run into the monthly promotion of Qianjie Coffee a few days ago, so I bought a bag of Sidharma Sakuran.

I used the powder-to-water ratio at 1:15 and soaked it in Nongfu Spring at room temperature for 8 hours. I took it out and tried it. I felt "a little water", the flower fragrance-sweetness was obviously insufficient, and the drupe flavor was relatively obvious.

The reasons are summarized as follows: the degree of grinding is not paid attention to, the coffee particles are too thick, the extraction time is insufficient, the flavor has not been fully released, and the proportion of powder and water is too large.

02Universe / second round attempt / /

I have adopted medium and fine grinding degree (85% pass rate with Chinese standard No. 20 screen)

The water temperature is 19 ℃, the ratio of powder to water is 1: 10, and the soaking and extraction time is 10 hours and 12 hours.

Soak for 10 hours, flavor description:

Light aromas of jasmine, sour berries, caramel and cocoa with a hint of acidity.

Soak for 12 hours, flavor description:

Rich floral aroma, berry aroma, ripe Bolin, black finish; Sidamo Sakuran soaked for 12 hours, the aroma and sweetness are more obvious, and the whole is more balanced and round.

You may ask, "what other coffee beans do you recommend to make cold coffee?"

The author will recommend that you try washing or special treatment of beans.

The reason is very simple, that is, the cold-extracted coffee has higher recognition and better sweetness.

For example: 1 Yega Shifeiwaka

Country: Ethiopia: Yega Xuefei: altitude: 1850-2100m

Treatment: washing grade: G1 variety: native species Heirloom

Flavor: White flowers, citrus, red plums, medium acidity

2 Shirley, Honduras

Country: Honduras: Masaguara Manor: Moca Manor

Altitude: 1500-1700m varieties: Kaddura, Kaduai, Pacas

Treatment: fine washed whisky Shirley barrel fermentation

Flavor: vanilla, whisky, melon, black Qiao aftertaste

3 litchi orchid from Honduras

Producing area: Masaguara Manor: Moca Manor: altitude: 1500-1700m

Variety: Kaddura, Kaduai treatment: fine washing and brandy barrel treatment

Flavor: creamy touch, brandy fermented wine, dark chocolate

4 Panamanian flower butterfly

Producing areas: Panamanian Pokuit varieties: 70% Rosa, Kaddura, Kaduai

Altitude: 1600-1650 treatment: sun treatment

Flavor: classic rose summer flavor, citrus, tea feeling

Of course, you can also choose the following creative approaches:

/ / add bubble water

Qianjie tried to use soda to make cold-extracted coffee and found that the concentration would be on the high side. The reason is that before the bubble of soda water is put into the refrigerator, the coffee powder cold extracted by soda water floats on the top. After the rise of the bubble, the coffee powder "hits" the coffee powder. 13 hours later, the coffee powder has sunk to the bottom of the bottle. In the process of soaking, the coffee powder goes through top-down movement, and the coffee powder is more likely to be extracted.

But Qianjie Coffee uses soda water to make cold extract Yega Chuefei smells more intense berry aroma, although it is observed that the coffee liquid does not have bubbles, but it will have the feeling of bubbles colliding in the mouth.

/ / add milk

Generally choose shallow baked beans is to drink flower and fruit aroma and sweet and sour feeling, so it is mostly in the way of pure drink. If deep-baked beans, their taste is heavier.

So deep-roasting this kind of rich cold-extracted coffee can be mixed with milk to form a pure and supple taste.

However, the dairy products used for blending are different in taste, which can be divided into two categories: one is fresh milk, the other is cream balls (fresh cream).

Fresh milk contains more moisture, so the taste mixed with fresh milk will be more refreshing and body will be thinner; if it is mixed with cream balls of fresh cream

Because the moisture content is less, the overall taste will be more full-bodied and body thicker.

Qianjie Coffee is a cold coffee latte with milk and no sugar.

It naturally tastes sweet and sweet.

/ / add wine

Qianjie coffee feels that if you can add a little bit of Irish Whiskey (grain brewing) or brandy (fruit brewing), it also has a different flavor.

In fact, you can add any kind of wine, but Irish Whiskey is brewed from grain, unlike Scotch Whisky, who is mostly brewed from barley.

Of course, if you want to drink non-alcoholic and alcoholic flavor, you can also try the front street coffee, Honduras Shirley, which is fermented in a whisky barrel.

There will be a strong whisky cream vanilla flavor, especially suitable for guests who want to drink alcoholic coffee.

Conclusion

The cold extract coffee made from normal temperature water in this experiment feels surprisingly good.

And in the choice of coffee beans, or that sentence, everyone according to their own taste on the ok.

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