The Origin of the History Story of the knowledge of Cold extracted Coffee beans how to make cold coffee at home

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On a slightly cooler summer morning, standing at the floor-to-ceiling window of the room, looking at the city after the rain, listening to the tireless singing of cicadas, the summer wind skimmed over your ankles and brushed your ears, your hair fluffy and swaying with the wind. Consciousness is still wandering in the dream and do not want to wake up, at this time if there is a cold cup of cold coffee at hand, the perfect day is the official beginning.

Gregory Coffee, a famous cafe in New York, monitors the temperature since the beginning of summer and is ready to change its menu. Most of the time, 75% of the coffee in the store is hot, only 25% is iced coffee, and by July and August, the proportion will be completely reversed, and all coffee shops will be dominated by iced coffee.

The most popular iced coffee is Cold Brew Coffee. Although it was the star father from the United States who replaced the cold coffee into the eyes of the Chinese, it was the Dutch who first came up with the trick of cold (water) extraction.

During the colonial expansion, the Dutch landed on the Indonesian islands with a large bag of coffee seeds, but the coffee beans were particularly bad because of soil and water. There is no way, people can only soak the coffee powder in cold water to eliminate the bitter taste-this is the embryonic form of cold extracted coffee.

Ten years ago, Blue Bottle Coffee and Stumptown Coffee improved the traditional cold coffee and gradually occupied the national market from the south to the north of the United States. From then on, the cold coffee began to harvest the wallets of people all over the world.

Stumptown bottled Cold extract Coffee

Cold Brew Coffee is similar to cold tea (here you need a cup of cold tea to put out the fire). It is made by soaking coffee powder in cold water for more than 12 hours. Ice drop coffee, similar to cold coffee, requires more professional equipment to put ice on the coffee powder and wait for it to slowly dissolve and slowly seep into the coffee powder at a rate of about 10 seconds and 7 drops.

A relatively simple ice drop coffee maker

Because the direct cold extraction without high temperature inhibits the release of tannin from coffee beans, cold-extracted coffee will not have obvious sour and bitter taste. But long-term extraction also increases the content of caffeine, so cold-extracted coffee is more refreshing than hot coffee.

The practice of cold-extracted coffee is very simple, as long as you master the ratio of coffee powder to water, everyone can learn. If you like to fill the glass with ice and pour the coffee into it, the coffee powder: water = 1:4 is just right; if you like to drink it directly or with milk, 1:8 is more appropriate.

The best time for cold extraction is about 18 hours, depending on the thickness of the coffee powder you choose and the proportion of gouache you blend. generally speaking, it takes longer for the coffee powder to be coarse than fine, and the time with low concentration is longer than that with high concentration. Put the coffee in the refrigerator for a long time, then filter through the filter paper (gauze or French kettle).

On this basis, there are more ways to drink cold-extracted coffee. I introduce several kinds to you, and you are no longer afraid of the limited amount of Xing Dad!

The conversion of the unit of measurement is stamped here: how on earth is the cup tsp tbsp converted?

Cold extract soup power

Food material

Ice right amount of grapefruit 1 flap tonic water 100ml cold extract coffee 50ml