What's the flavor of cold coffee? what's the taste? how to make a good cup of cold?

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If you are a person who has drunk cold coffee, then you will surely linger in that unique smooth taste and "pure" quality.

Many people distinguish cold coffee from iced coffee because we understand that iced coffee is extracted with hot water and then added with ice or chilled to change the coffee from hot to iced coffee. The biggest difference of cold-extracted coffee is the coffee liquid obtained by low-temperature extraction of ice water used throughout the process.

Due to the cold extraction of low temperature, coffee can well avoid the emergence of some bad substances, so that the flavor of coffee becomes unique and unique. Low-temperature extraction can also be easy to store, can be kept in cold storage for 1-2 weeks, over time, it is said that the coffee liquid will slightly ferment itself, when drinking will have a flavor similar to high-quality wine.

What's the difference between cold coffee and iced coffee?

First of all, the concept needs to be analyzed clearly, that is, whether it is cold extracted coffee? Or iced coffee? Or traditional chilled coffee after hot extraction, strictly speaking, this should belong to the category of iced coffee, so [iced coffee] should be a general term for the temperature at which these finished coffees are drunk.

However, the cold-extracted coffee is completely different in the way of extraction, which makes his identity more delicate and outstanding.

Is cold extract coffee and ice drop coffee the same kind?

Yes, the whole process of cold extraction and ice droplets is extracted by ice water, and both methods take a long time to finish the extraction, and they are generally not used in advance, which is the biggest common ground between the two.

[cold extraction coffee] requires coffee powder, combined with ice water to soak, take out coffee powder bags at the end of extraction, or filter coffee powder, due to the combination of the whole process, the extraction of coffee can be considered relatively sufficient and rich.

Although Ice drop Coffee uses the same ice water conditions, it is more like a retro clock dripping coffee on the bar of a cafe. Instead of drinking coffee, it is better for us to drink years. After Didi ice water enters the coffee powder, it slowly soaks down. Compared with Leng Cui coffee, every drop of ice water has only one chance to come into contact with coffee powder. Therefore, the flavor of the front, middle, and back segments of ice drop coffee extraction is completely different, and the taste of the extracted coffee is as clear and layered as a small freshness.

How is cold extracted coffee made?

First, prepare a 200ml glass bottle with a lid and can be sealed.

Weigh the coffee beans you want to taste for 20g and grind them moderately (the grinding particles are about 1mm size, and can also be flexibly adjusted according to baking degree and drinking preference)

Put the coffee powder into the cold extraction bag (you can also try the ear bag filter bag), or directly into the glass bottle, wait for the cold extraction to take out the powder bag, or filter the coffee powder.

The commonly used ratio of cold extraction powder to water is 1:10 (coffee powder 20g, ice water 200ML)

After sealing, leave it in a refrigerated environment for 12-24 hours (prepared at night and available the next day)

What kind of coffee beans are suitable for cold extraction?

Again, depending on personal preferences, specific beans are not strictly required, as long as they like, but individuals prefer flower and fruit aroma, sweet boutique coffee beans for cold extraction, such as: Yejia G2, G1X 90 + series coffee beans, etc., because the cold extraction is not completed instantly, precisely because it takes time to brew, we will highlight our taste bud needs.

Nitrogen cold extracted coffee

Nitrogen cold extract coffee, alias [air-cooled extract], there is no more noble feeling [gas, and temperament homonym].

This is a new pattern launched by father Youxing in the past two years, adding high-pressure nitrogen to the coffee liquid at the end of the cold extraction, which looks like a dark beer that has just been poured, which further promotes the taste of the coffee itself. it tastes silky and dense. However, cold extraction itself takes a long time, and the addition of nitrogen once again increases the cost of coffee, so the price of air-cooled cold extract coffee on the menu of cafes is often much higher than the usual way.

The fun of cold coffee

Recently, there has been a wave of cold extraction of fruits in the coffee industry. people have used all kinds of fruit juices to make cold-extracted coffee more individual and to meet their taste needs, such as litchi, lemon juice, watermelon juice, and so on. mix cold-extracted coffee with a certain proportion with fruit juice, people who like it will find it more fun.

Of course, cold coffee can also be mixed with the right amount of milk and syrup, these changes are very flexible, but many people who are good at it will still choose the original taste of coffee. in this way, as far as possible will not be a variety of fruit juices, dairy products to cover the flavor of coffee, and lose the true flavor of coffee.