What is the difference between cold coffee and hot coffee?

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

The flavor of coffee varies according to the method of preparation and the depth of baking, so how to match it with the dim sum? What about cold coffee?

Effect of Post-preparation of Coffee Bean on Flavor

Traditionally, raw beans after harvest can be divided into Nature method and Washed method according to the local climatic conditions. To put it simply, places with low rainfall will be made by the sun method, and areas with frequent rain and unstable weather will be made by water washing method.

Because the washing method is soaked in the sink and fermented by microorganisms (similar to making wet fermented soy sauce), the flavor is relatively refreshing, the fruit acid is relatively obvious, and the aroma is light. Because the beans are exposed to the skin and pulp together, the beans have more time to receive nutrients and sugars in the peel and pulp, and are not soaked in too much water (similar to dry fermented soy sauce). So the fruit acid is less obvious than the water washing method, the flavor is more rich, and the aroma is partial to the soy flavor.

The third method, the semi-washing method, aims to make a balance between the clean taste of the washing method and the rich flavor of the sun method. As long as it is not the traditional method of making in the sun or after washing, the other post-preparation methods can be regarded as the semi-washing method. The effect is probably between the sun and water washing, that is, it is cleaner than the sun and richer than water washing.

Effect of Baking depth on Flavor of Coffee Bean

Ice and hot coffee are extracted with roasted cooked beans. With the addition of roasting factors, the flavor will change a little, but it will still follow the flavor direction of raw bean varieties and post-processing. However, roasting does not have much effect on the comparison of Robusta varieties (editor's note: coffee variety name), because the flavor of Robusta is wheat flavor, grain flavor, not sour and bitter; Robusta beans will not be sour no matter how shallow the baking degree is, but the deeper the roasting degree of Robusta beans, the more obvious the oily feeling and body (edited note: alcohol thickness) will be, and the bitterness will be stronger.

But baking will have a greater impact on the flavor of Arabica species (editor's note: coffee variety name). When Arabica species is roasted lightly, the aroma will emphasize the aroma of flowers and fruit, and the taste will emphasize the acidity of fruit (editor's note: the interaction between sweet and sour taste); if you do deep baking, the flower aroma will become less obvious, and the fruit flavor will retain some, but the fruit acid will also be reduced, instead, bitter rhyme will increase, and body will be a little thicker than light roasting.

Because coffee beans are seeds, the oil of the seeds will be richer than other parts of the plant, so no matter which variety of coffee beans, the deeper the roasting, the more the oil will show on the surface and taste of the beans.

Shallow roasting taste is lighter, partial fruit juice, fruit acid is more obvious, flower and fruit aroma rises, smells not like the impression of coffee; deep roasting taste is thicker, more heavy aroma, smells closer to the impression of "coffee".

After the interaction between coffee and origin, variety, post-processing and roasting and other factors, the flavor produced is very complex, which is briefly summarized into a chart below.

All coffee beans are suitable for cold extraction.

The extraction temperature of cold extraction coffee is not as high as hot coffee, and it is not easy to extract miscellaneous and bitter taste, so the cold extraction method will faithfully reflect the post-preparation and roasting degree of beans in the performance of flavor, so you can choose any post-preparation method or roasting degree of coffee beans, but the small molecular flavor is easy to be lost, so although the cold-extracted coffee is frozen in the cold freezer, the flavor of small molecules such as flower scent is fine. Still, the longer it is stored, the less obvious it becomes.

The principle of cold coffee with refreshments

If afternoon tea wants to go with snacks, whether it's light-roasted, medium-roasted or deep-baked cold coffee, it's a good choice to pair it with cream or cream-flavored desserts, such as cheesecake, biscuits or chocolate. on the one hand, dairy products go well with coffee, on the other hand, milk desserts usually feel a little bored, such as a cup of light-roasted cold coffee with sour fruit.

We talked earlier that deep-roasted coffee beans taste bitter than light-roasted coffee beans, the acidity of water-washed coffee beans is brighter than that of sun-roasted coffee beans, and the Terroir of African beans is rich in fruit, so here we can choose light-roasted, washed Ethiopia Yega, or cold-extracted coffee made from medium-shallow roasted and washed Kenyan coffee beans, which can remove grease and refresh.

If it is paired with sweeter and greasy desserts or desserts containing nuts, such as Turkish fudge, Japanese style and fruits, you can choose a lighter type of cold coffee, so filter tea bags of iced coffee or cold coffee extracted quickly for a short time, taste more water, tea, more suitable.