Cold extract Coffee Powder Grinding degree what kind of coffee bean coffee powder is good to make it sour but not bitter

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In fact, there is a sentence I have endured for a long time, but I can not find the right occasion to say it, today I will say my opinion on cold coffee anyway, that is: too wasteful!

The first time I saw the recipe for cold coffee, I was shocked. My God, it takes twice as much coffee powder to make cold coffee as regular hot coffee! Is it possible to consume an entire packet of freshly roasted single-origin coffee just to make it less bitter and warmer?

And when I dumped the coffee grounds (I know they can be composted for watering flowers, but I believe 99.5% of people throw them away), diluted them with water and tasted them, my first thought was: Isn't this a warm beer without hops?

I'm not biased against cold coffee, I just don't like it, and there are many big shots in the industry who don't like cold coffee like me.

"Yes, we don't like cold coffee." Ryan Jensen of Peregrine Espresso in Washington laughs.

"Due to the low temperature, the sour taste of coffee cannot be fully reflected. The taste of coffee will become very mild, but the characteristics are not outstanding. I personally don't like it." Jensen said.

Cold coffee and iced coffee are two different things. Cold coffee is made from water at room temperature and coarsely ground coffee powder, which is soaked for a long time (usually 12-24 hours). The coffee tastes sweet, the acidity is very low, and the bitterness is soft. This may be the reason why many people love it. Cold coffee is like the "milk chocolate" in coffee.

Iced coffee, on the other hand, is a completely different drink. American iced coffee is brewed coffee poured into ice cubes, while Japanese iced coffee is coffee dripped directly onto precise ice cubes. In contrast, Japanese iced coffee can better reflect the taste characteristics of coffee due to the right dilution ratio.

I don't want to comment too much on iced coffee, but today I want to talk about cold coffee. To better investigate the quality of cold coffee, I conducted several experiments.

The Toddy cold brew coffee system

First I collected some recipes and equipment for making cold coffee at home. Although boutique cafes mostly chose Toddy cold-extractors, home baristas mostly found Oxo to perform better than Toddy, so I bought both cold-extractors home for comparison. (In fact, you can also make cold coffee without professional equipment, such as a French press pot is very easy to use, as long as you master the proportion of water powder).

Second, I did some deep research on the recipe. After comparing the recommended ratios given by Oxo and Toddy, I found that the brewing ratio of cold coffee is usually 6:1, compared to 16:1 of regular coffee, the amount of coffee is really much more.

But in fact, the cold coffee produced is concentrated liquid, and can not be directly drunk, many people like to drink water, milk, cream or ice, and this practice will inevitably dilute the taste of coffee itself.

I wanted cold coffee with a strong flavor, just like hand-brewed coffee, so I chose several fresh-roasted, ground-quality coffees, including: lightly roasted Honduran Comsa, sun-baked Brazilian Carmo de Minas, dark-roasted Salvadoran San Miguel, sun-baked Costa Rica San Diego, sun-baked Ethiopian Banko Dhadhato, and medium-dark-roasted Sumatra Dolok Sanggul.

The Oxo cold brew coffee system

After tasting it, I found that only Salvadoran coffee still tasted rich and rich after 24 hours of soaking in Oxo, with a sweet taste of dark chocolate, but more like fresh from the roasting oven.

Brazilian coffee steeped in Toddy for 13 hours has the most memorable taste, like bourbon whiskey before dilution with water or milk.

Sumatra coffee steeped in Toddy for 12 hours is significantly less roasted and more fruity when diluted with the same amount of whole milk.

But my favorite is Costa Rican coffee. Drink straight up without dilution, coffee has a chocolate and grape flavor, even diluted with the same amount of water, coffee flavor is still very strong, I think this coffee is best served with ice.

However, there is a big problem with cold-extracted coffee, that is, coffee is seasonal, the supply is not sufficient throughout the year, but according to my experimental results, I found that sun-dried coffee is more suitable for making cold-extracted coffee, its fruit flavor can be fully reflected, such as strawberries, oranges, blueberries and so on.

Perhaps I should take back what I just said. As long as the variety is selected correctly and the dosage is reasonable, cold coffee is also the best choice for tasting the unique flavor of coffee!

Here are two recommended recipes:

1. Light Roasted Sun-Cold Coffee

To make this coffee, you need Oxo Good Grips cold extraction pot, which is available on major websites. The coffee pot can be made with metal filter or filter paper. The metal filter can make the coffee taste more mellow.

Coffee beans are best served in San Diego, Costa Rica. If you can't find this coffee, other lightly roasted sunburned coffees can be substituted.

Cold coffee takes at least 12 hours to make and can be stored for up to 2 weeks.

Raw materials:

- 285g Light Roast Sun-Sunned Costa Rican Coffee, Rough Ground

- 5 cups filtered water

Production method:

- Place the metal strainer in the pot, screw on the lid, place the cold extraction pot on top of a cup or other container, and turn off the switch;

- Pour the coffee powder into the water, ensure that the coffee powder is evenly soaked, let stand for 10 minutes, carry out "pre-brewing", and stir evenly;

- Put the pot in a dark, dry corner, soak for 12 hours, turn on the switch after 12 hours, filter the coffee, and finally throw away the coffee grounds;

- After the concentrate is made, it can be diluted with 3 parts water or 1 part milk, or poured directly on ice to drink. A pot of concentrate can make up to 3 1/2 cups of coffee.

2. Medium Dark Roast Cold Coffee

To make this coffee, you need a Toddy cold-extraction pot, which is available on all major websites. Cold coffee takes at least 12 hours to make and can be stored for up to 2 weeks.

Coffee beans are best served with Dolok Sanggul. If you can't find this coffee, other medium dark roasts can be substituted.

Raw materials:

- 340g fresh medium dark roast coffee, coarse ground

- 7 cups filtered water

Production method:

- Turn off the switch, soak the filter with water, put it in the coffee pot, and place the pot on top of a coffee cup or other container;

- Pour 1 cup filtered water and half coffee powder into the container, do not stir, and then pour 3 cups of water slowly in a ring to ensure that the coffee powder and water contact evenly;

- Pour in the remaining coffee powder, let stand for 5 minutes, then pour in the remaining 3 cups of water, also pour in a circle, with a spoon to press down on the floating coffee powder, make sure all coffee powder is fully soaked;

- Place the pot in a dark, dry corner and soak for 12 hours.

- Turn on the switch, filter the coffee, throw away the coffee grounds;

- After the concentrate is made, it can be diluted with 3 parts water or 1 part milk, or poured directly on ice to drink. A pot of concentrate can make up to 4-4 ½ cups of coffee.

Tip: Be sure to use freshly roasted coffee beans, roasted no more than 30 days old.