How do you make good cold coffee? Can hang-ear coffee bags do cold extraction? making tutorials

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Hanging-ear coffee because of its high quality and convenient brewing operation, more and more people begin to like to prepare a few bags of hanging-ear coffee in front of the street at home and office. With the change of seasons, many areas have begun to step into the summer rhythm, hanging ear coffee bags can not only be hot, but also can be made into cold iced coffee! In front of this article, let's talk about how to use hanging-ear coffee bags to make iced black coffee. Where does the design inspiration of the hanging-ear coffee bag come from?

The design of hanging-ear coffee is inspired by the lanyard tea bag, which puts the pre-ground coffee powder in a non-woven bag with a paper card, and then brews the coffee as long as the position of the card is stuck on the cup. The difference between hanging-ear coffee bag and lanyard tea bag is that hanging-ear coffee is extracted by drip filtration, while lanyard tea bag is extracted by soaking.

What is the difference between trickle filtration and immersion extraction?

The front street uses coffee extraction as an example. Trickling is carried out in the form of water injection and filtration, so the rate of water injection (flow size, water injection height, etc.) will affect the speed of filtration and the flavor of coffee. The biggest feature of trickling brewing is that the coffee extracted in this way will have a sense of hierarchy. The soaking type is extracted by directly soaking the coffee powder in water and then filtering the coffee grounds. The biggest feature is that the flavor substances of the coffee can be extracted more fully, and the mellowness of the coffee will be greatly improved.

Therefore, hot hanging ear coffee belongs to drip extraction coffee, while cold hanging ear coffee belongs to immersion extraction coffee. The former is to extract the flavor substance of coffee quickly at high temperature, while the latter is to soak the flavor substance of coffee slowly at low temperature. The difference between high temperature extraction and low temperature extraction

Temperature affects the decomposition rate of oils, acids and sugars in coffee. The aroma, taste and texture of coffee vary greatly according to the speed at which this process occurs. This is why different extraction methods can produce different quality coffee.

The advantage of high temperature extraction is that it can quickly extract the flavor substances of coffee, so that the tannic acid in coffee can be quickly decomposed into pyrosylic acid, resulting in sour, sweet and bitter, that is, the process of releasing coffee flavor, which is often said in Qianjie. The disadvantage of high temperature extraction is that it can easily lead to the complete release of coffee flavor, and then begin to release the taste of coffee bean woody fiber, which is what we often call miscellaneous flavor, woody taste and other unpleasant taste.

Cold extraction uses low temperature immersion extraction to reduce the volatilization of the flavor of coffee at low temperature, and store the aroma of coffee in the coffee liquid as much as possible, and when it is drunk into the mouth, the temperature of the coffee liquid rises and the aroma contained in the coffee liquid suddenly explodes, which makes coffee drinkers feel a strong aroma in the back of the tongue of the mouth, which makes people feel very happy. The disadvantage is that it takes a long time to make, and it takes at least 8 hours to make cold-extracted coffee. How to use hanging ear coffee bag to make cold extract coffee?

This time, Qianjie uses Qianjie coffee, Honduran Shirley coffee beans and hanging ear coffee bags as a demonstration. Honduras Shirley Coffee beans have always been the trump card coffee beans loved by Qianjie fans. Through the vintage whisky sherry barrel, the coffee beans fermented at low temperature for a month absorb the aroma of whisky in the oak barrel, making this coffee bean taste like whisky. The hanging-ear coffee bag made of coffee beans has a strong whisky flavor, vanilla cream-like smooth taste and aroma, making it hard to go back and forth.

Preparation materials: two packs of Qianjie hanging ear coffee (10g net each), clean container with lid, ice water. The proportion of cold-extracted coffee recommended in Qianjie is 1:15, which means that two earbags need to be soaked in ice water with 300ml. The method of making cold extract coffee with hanging ear bag: first, take apart the hanging ear coffee bag, pour the coffee powder into a clean container with a lid, and keep the hanging ear bag. Then add the recommended proportion of ice water to the container, cover and shake, so that the coffee powder and water are fully soaked, put in the refrigerator for more than 8-12 hours and less than 24 hours for low temperature extraction. After the extraction, hang the remaining ear bag on the cup, pour the cold extraction coffee into the ear bag and filter.

How to enjoy the filtered cold coffee?

The concentration of cold-extracted coffee made at 1:15 can reach a level of flavor balance, so it can be tasted directly. If you still feel full-bodied, add ice, pure water, or milk to taste after dilution.

How long can I keep the cold coffee?

Even if the sterilized container contains coffee liquid, Qianjie is not recommended to store more than 72 hours of cold storage, after all, low temperature only suppresses bacterial reproduction, can not stop bacterial reproduction.

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