How long does cold-brewed coffee need to be steeped? Is cold-brewed coffee steeped at room temperature or in the refrigerator?

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As a pretty girl living in a city like a furnace, cold drinks are necessary in the refrigerator. Cold coffee can not only satisfy the desire of pretty boys and girls for cold drinks, but also satisfy the pursuit of caffeine. However, the cold coffee bought outside is expensive! Three cups of cold coffee is enough to buy a bag of beans, and a half-pound bag of beans is enough to make four cold coffee, 500 milliliters each time. Next, Qianjie will teach you how to save money and make your own cold coffee at home.

Cold extraction coffee is actually divided into cold water soaking type and ice water dripping type, in short, cold soaked coffee and ice drip coffee. The cold coffee produced by the front street coffee shop only has ice drop coffee, so let's start with ice drop coffee.

Friends who have been to Qianjie Coffee Shop know that Qianjie Coffee Store has a complete set of equipment for making ice drop coffee, which looks very handsome when assembled like a tower. In the next explanation of the practice, Qianjie believes that handsome is not enough to describe it, you have to use professional!

Ice drop coffee

The way Qianjie Coffee makes ice drop coffee:

Qianjie uses 60 grams of coffee powder as the benchmark, using the Chinese standard 20 sieve to filter about 85% of the grindness. At 1:10, it takes 6 to 8 hours to extract about 600ml of coffee liquid.

1. Cover the bottom of the powder cup with round filter paper and wet it with water.

2. Put the ground 60 grams of coffee powder into a powder cup and press it with a weight such as a powder hammer to make the coffee powder smooth and compact inside.

3. Spread a round filter paper on the surface of coffee powder to avoid powder pits caused by dripping water for a long time.

4. Adding cold water has the effect of pre-soaking.

5. Load the 1:1 ice-water mixture into the water receptacle.

6. Adjust the throttle to drip for 10.7 seconds.

7. After 6-8 hours of coffee extraction, pour into an empty bottle, seal and refrigerate overnight.

Ice drop coffee is characterized by its rich and smooth taste, showing the best original taste of coffee. Many coffee lovers like it very much.

In this kind of weather, Qianjie will choose some sour coffee beans to make ice drop coffee. For example, Qianjie, a bean from Asalia, Kenya, is a good choice.

Front Street Coffee Asalia, Kenya

Producing area: Sika, Kenya

Processing plant: Asali

Altitude: 1550m~750m

Varieties: SL28, SL34

Treatment method: K72 washing treatment

In front of the street, this Kenyan coffee bean makes iced coffee with a clean flavor and bright acidity. It has an obvious sense of juice, with sour fruit in the mouth, grapefruit peel in the middle, and berry and caramel sweetness in the finish.

Cold coffee

Qianjie can also understand that there is no room for such a big device in a partner's home, so cold-bubble coffee is the easiest for the public.

Generally speaking, if you want to make cold coffee, you still need to grind the coffee beans, and Qianjie also takes into account that some of your friends are unpredictable about the choice of grinding degree. Therefore, the cold extract coffee bag of Qianjie Coffee can help this part of the friends solve this trouble, just like the Qianjie Coffee bag, the preset amount of powder per bag is 10 grams. The cold extraction coffee bag on the front street works like an independent tea bag.

1. Put the cold extraction coffee bag into the extraction container and take out the lanyard.

two。 Add 100ml of normal temperature water or cold water to the container (1:10 is recommended, which can be adjusted according to your personal preference).

3. Shake to moisten the coffee powder in the cold extract coffee bag.

4. Refrigerate for 8 hours and 12 hours in the refrigerator.

Take out the cold extraction coffee bag after 5.8 hours.

6. Shake well and enjoy.

How long does it take to soak the cold coffee?

As early as two years ago, Qianjie Coffee experimented with the effect of cold brewing time on its flavor. Under the condition of the same coffee beans, the same grinding degree and the same ratio of powder to water, the extraction time is set to [4 hours], [8 hours], [12 hours] and [24 hours]. The conclusions are as follows:

The overall taste of [4 hours] is relatively thin and the aroma is sufficient, but after filtered coffee grounds are bottled and fermented in cold storage, the aroma is much weakened, the extraction rate is the lowest among the four groups, and the extracted flavor is not complete.

The flavor of [8 hours] is relatively fresh and clean, and the flavor extracted is a little more than that of the [4 hours] group, but due to the short extraction time, the hierarchical sense of flavor is not rich, and the overall feeling is general.

[12h] the flavor is rich in layers and has a higher complexity than the first two groups, and some inert molecules in coffee beans can be extracted into the coffee liquid in small amounts.

[24 hours] the flavor is the most complex and full-bodied. Because of the long soaking time, the ingredients in the coffee beans are fully extracted, and the water saturation is the highest among the four groups.

With the increase of the extraction time, the concentration and bitterness of the final coffee extract became more obvious; with the shortening of the extraction time, the sour taste of the coffee extract became more obvious; and after a day of cold storage and fermentation of the extracted coffee liquid, it was found that the group with soaking time of [12 hours] was the best choice, because even after fermentation, the flavor was still good.

But these are just the reference data shared by Qianjie, which have to be adjusted according to individual taste and flavor state of coffee beans.

Is the cold coffee soaked at room temperature or in the refrigerator?

Friends who often read Qianjie coffee articles all know that subtle changes in water temperature will also have a certain impact on coffee. It is most common to see that the lower the temperature of the water is, the slower the extraction rate of coffee is, and the longer it takes to achieve the ideal extraction rate. However, with the extension of the extraction time, the more substances extracted from the coffee, some substances with bad flavor will be extracted into the coffee liquid.

Hand-brewed coffee and iced coffee are two extreme and obvious examples.

Hand-brewed coffee because the water temperature used is almost boiling hot water (light-roasted and moderately roasted beans use 90-93 degrees in front street, while deep-roasted beans use 86-88 degrees in front street). So baristas in front of the street coffee usually control the whole extraction time in about 2 minutes.

On the other hand, ice drop coffee uses ice water mixture. It is taught in junior high school physics books that the reference temperature of ice water mixture is 0 degrees Celsius. It is ideal to say that the water temperature of ice drop coffee is 0 degrees, regardless of the temperature rise caused by the heat energy absorbed by ice water falling down. Baristas at Qianjie Coffee shops begin to prepare ice drops of coffee when they first go to work, and when they are about to get off work, they bottle and seal the extracted coffee. The whole process takes about 6-8 hours.

Plus the literal meaning of cold coffee, cold coffee is better to soak in the refrigerator.

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