Hot weather always reduces our desire for hot drinks cold coffee and iced coffee

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

Hot weather always reduces our desire for hot drinks. In recent years, cold extracted coffee and iced coffee are always full of introductions. What are the differences?

First of all, it is necessary to know that coffee will not dissolve acid until it is brewed at high temperature, and some substances cannot be extracted even at low temperature. Generally speaking, hand-brewed coffee or Italian coffee is injected with hot water into coffee powder for high-temperature extraction, while cold-extracted coffee is only extracted with normal temperature water at the highest temperature. although the extraction speed is very slow, the total extraction time will be lengthened and bring out rich flavor. So you may smell the aroma of fruit or fermentation before drinking cold extract, but the acidity you can feel when drinking is not obvious.

In addition to low acidity, cold extract is also characterized by its high sweetness, smooth taste and fermented aroma. For those who reject the sour nature of shallow roasted coffee, you can give each other a taste of the cold extract of shallow roasted coffee, which may slowly open up his interest in fine coffee. Here are two kinds of cold coffee:

1. Cold extract coffee:

In addition to the well-known "ice droplets", it also includes three methods: cold bubbles (ice brewing) and water droplets. In addition to different methods (water temperature, time), these three kinds of coffee also affect the degree of extraction, taste and aroma richness.

Make a schematic diagram of cold bubble, ice drop and water drop coffee from left to right.

1. Cold bubble (ice brew)

Extraction method:

Directly combine normal temperature water with coffee powder, or soak it in a filter bag and refrigerate it in the refrigerator, just like cold tea. The production method is the simplest (some people first add hot water and then normal temperature water, and finally refrigerate and soak)

Extraction temperature: lower than room temperature

Production difficulty: low (see above for schematic diagram)

Concentration: low

Flavor type: fragrance, fermentation, light taste

two。 Ice drop

Extraction method:

The apparatus is set up at room temperature, and the ice water dissolved on the top ice slowly drips onto the coffee powder for extraction, which takes a long time.

Extraction temperature: lower than room temperature

Production difficulty: medium (see above for schematic diagram)

Concentration: normal

Flavor type: fragrance, fermentation, smooth taste

3. Water drop

Extraction method:

It takes a long time to set up the apparatus at room temperature to control the speed of dripping water at the top to the coffee powder, and it is necessary to check the water at the top frequently, so as not to affect the dripping speed due to too much water, and the process is more tedious.

Extraction temperature: normal temperature water

Production difficulty: high (see above for schematic diagram)

Concentration: normal

Flavor type: full-bodied, fermented, full-bodied

2. Iced coffee

1. Japanese iced coffee

The hand-brewed coffee liquid drips into the ice-filled container, and the coffee liquid with high concentration directly melts the ice, cooled and diluted, showing a cold and delicious Japanese iced coffee.

two。 American iced coffee

The espresso liquid extracted from the Italian coffee machine and added to the container filled with ice can also achieve the effect of cooling and dilution. It is slightly different from the American coffee brewed with ice cubes.

3. Extension method:

What is said above is to drink directly after extraction, but there are many extended recipes and practices, such as the addition of milk, sugar, coconut milk and other raw materials, how to match the comprehensive effect of coffee and ingredients without masking the flavor of coffee. This is the direction that many people have been looking for.

Many shops use nitrogen machines to inject nitrogen to make nitrogen iced coffee with a dense taste like beer, because sometimes shallow roasted coffee is used to make cold extracted coffee with fruity and fermented aroma, but because the oil content of shallow roasted beans is low, it appears that the thickness of coffee alcohol is too low or the taste is thin, while the addition of nitrogen can increase the experience of mellow coffee taste without affecting the original taste of the coffee.

Finally, it should be noted that although cold-extracted coffee tastes smooth and cold, it often takes more than 12 hours because of the long extraction time, so it has a high caffeine content. On the contrary, American iced coffee, which is extracted and diluted by Italian coffee machine for a short time, has the lowest caffeine content. Don't be fooled by the cold and smooth taste and unconsciously ingest too much caffeine.

For more information on cold-extracted coffee, please refer to Wang Weixin's recent book "Cold-extracted Coffee", which not only details the differences of cold-extracted coffee, but also provides details of the recipe, which you might as well try at home or in the shop.