What is cold coffee? What is cold coffee?

In recent years, with the vigorous promotion of European and American boutique coffee industry and Starbucks, cold extract coffee (Cold Brew) has become a hot player in iced coffee. On a hot summer day, you can not only go to Meimei's coffee shop for a drink, but also make a pot of coffee at home, which has also become a stylish and comfortable new choice of coffee. What's the difference between cold coffee and regular iced coffee? Let's talk about the charm of cold coffee in front of this article.

Unlike the conventional use of high-temperature hot water to extract the flavor of coffee, cold-extracted coffee is soaked at a low temperature, and it usually takes 8-12 hours to make a cold-extracted coffee, so cold-extracted coffee is a limited product in many coffee shops. Without the process of high temperature extraction, the chemical molecules in many coffee powders will not be released, and the bitterness, acidity and oil of cold extracted coffee will be reduced, but also because the water and coffee powder are soaked for a long time, the caffeine content is high, and there is a sense of alcohol fermentation, a little ice brewed coffee with ice will feel like drinking spirits, drinking too much / too high concentration will also lead to dizziness.

Why can the coffee extracted at low temperature effectively subtract the bitter and sour feeling of the coffee? That is because low temperature extraction can effectively reduce the release of some heavy molecular weight substances (such as bitter and mellow substances) in coffee particles. At the same time, the extraction time of cold-extracted coffee is longer, and the flavor substances of two light molecules in coffee particles can be completely released, so cold-extracted coffee can not only show the overall cleanliness, but also have a strong aroma and full taste.

It is precisely because low-temperature soaking can not soak out mellow substances, so cold-extracted coffee without sweet and sour feeling, just like the lack of soul. And because the flavor of beans will be clearly exposed by cold-extracted coffee, cold-extracted coffee is recommended to be of good quality, freshly roasted, obvious flavor / sweet and sour feeling. Qianjie Coffee sells each type of coffee beans after manual selection more than twice to ensure that each partner gets coffee beans of uniform quality.

In order to enable everyone to drink the freshest coffee beans, the coffee beans shipped from Qianjie Coffee are sent out within 5 days after the roasting is completed. The purpose is to hope that every coffee person can start with the freshest state of coffee beans and the flavor charm brought by the different state of coffee beans every day.

In the past, coffee sales fell in the summer and began to pick up again in the autumn. But now, cold-extracted coffee has contributed to a surge in demand for coffee in warmer months, far more than other iced coffee drinks. Coffee sales increase as the temperature rises. Cold coffee has also attracted a whole new audience for coffee: millennials, many of whom make it their first choice.

Because of its popularity with the younger generation, Starbucks also saw the opportunity to launch a series of cold-extracted coffee in 2015, followed by nitrogen cold extraction and cloud cold extract made from skim milk in order to increase the taste of cold-extracted coffee. And because of the launch of Starbucks, more and more people have just realized this summer fairy drink.

However, because it takes a long time to make, it is not cheap to drink a cup of cold coffee in a cafe, so Qianjie Coffee will teach you how to make cold coffee at home. )

Different from high temperature extraction, if you want coffee extraction to be more uniform and full-bodied in the case of low temperature extraction, the grinding of coffee should be a little thicker than that of hand-brewed coffee. Because there is no heat to increase the movement of water molecules, solid molecules are prone to clumping (caking), so the finer the coffee is ground, the greater the situation of cuddling in water, so that the coffee powder in the middle of the ball can not be fully extracted.

Therefore, Qianjie Coffee recommends that cold extract coffee use a little bit finer white granulated sugar (not as fine as fine granulated sugar), that is, the size of the Chinese standard No. 20 sieve screening rate of 70-75%. Generally, 1-2 cold-extracted coffee needs to be extracted with 30g coffee powder at the ratio of 1:13 (that is, adding 390,400g ice water / cold water). Use a clean, oil-free sealed container as the extraction container, mix the coffee powder and ice water well, put it in the refrigerator and let stand for 8-12 hours. After the extraction is completed, the coffee grounds can be filtered to get a cup of cold extracted coffee with clean and full taste.

Qianjie Coffee recommends the use of lightly roasted coffee beans to make cold extract coffee, such as coffee beans from the Yegashefi region of Ethiopia, with citrus, white flower aromas, honey and tea flavor (sun-tanned cherry coffee beans / water-washed pudding beans in front street coffee), or coffee beans in Kenya, with the flavor of small tomato, black plum, plum and caramel (front street coffee Azaria coffee beans)

Or Costa Rican coffee beans with dried fermented aromas, red / yellow flowers and almond cream (strawberry sugar coffee beans / Mozart coffee beans from Front Street Coffee); if you want something special, try the Honduran sherry beans with whisky, vanilla cream and caramel flavor.

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