What are the ingredients for cold extract coffee? do you need cold extract coffee?

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You must prefer to run in the morning or pick yourself up in the afternoon.

Have a cup of iced coffee.

Today, I brought it to you.

Creative formula for seven new coffee products in this season!

Cold extraction

You may have noticed the cold trend in the past few years. However, Lengli is almost twice as expensive as the iced coffee sold in the local coffee shop! You may be struggling to keep your purse or to be a coffee hipster. What on earth makes cold coffee so special?

Well, cold extract certainly has a taste that is less watered down. To do this, this high-end cold coffee drink maintains its quality mainly in one way: coffee is extracted with cold water (or room temperature water) instead of hot water.

Are you surprised? are you surprised? Of course, there are more skills than that. Let's take a look at this popular summer drink and share your good DIY practices at home. You can become a coffee hipster without spending much money!

Soak the medium-grinded coffee powder in room temperature water for 12 hours or more, then filter out the coffee grounds and make it with a cup of clean cold extraction. Unlike ordinary coffee, cold extraction will never be exposed to high temperatures. Cold extraction is the extraction of oil, sugar and caffeine from coffee by time rather than temperature.

Cold coffee is suitable for those who like to plan ahead. It's a bit like making sun tea without the sun, the cold extraction process is long and slow, and may last 24 hours. The result of the wait is smoothness, rich taste and low acidity, which is definitely worth it for those who are sensitive to the digestive system.

But this method of extraction will flatten the taste of coffee, with less subtle flavor than properly made iced coffee, which some people describe as thick and thick as Guinness. On the plus side, although it takes a long time, cold extraction is easier than iced coffee. All you have to do is throw the coffee into the water and give it time.

Iced coffee

Iced coffee is made by cooling hot coffee obtained by normal extraction with ice.

Pouring a pot of overnight coffee on a handful of ice is not iced coffee, at least not a good iced coffee. When the coffee is brewed and set aside, the oxidation will gradually make the coffee more bitter, insipid or smelly.

Those who seriously make iced coffee use Japanese brewing: hand-brewed coffee is dropped directly on the ice to cool it down quickly. This method is very good for preserving richness and acidity, and the instant heat can make you feel the aroma of fresh coffee. You only need to use 10% more coffee with this brewing method.

Unlike pouring hot coffee directly on the ice, this slow cooling (the hand drops directly on the ice) can effectively reduce dilution. So correctly made iced coffee should not have the taste of water.

The weather is getting warmer, it's time to try our iced coffee!

Classic cold coffee

Raw materials:

4 1x 2 oz coarse grinded coffee powder (about 1 3 cups)

3 1x2 cups cold water

Milk, thin cream or sugar oil

You can also use a pressure pot to make a cold extract. Put coffee powder and water in the kettle, place the filter cork on top, and be careful not to press it down. After the coffee powder is completely precipitated, press the filter plug slowly until the coffee powder sinks to the bottom of the pot. Then move on to the second step of the formula.

No matter what method you use, coffee takes at least 12 hours to fully precipitate. Therefore, it is recommended to prepare in advance! Remember to prepare some sugar oil in advance!

Almond iced coffee cocktail

Raw materials:

Coffee: 4 1 cups 2 oz coarse grinded coffee (about 1 3 pm 4 ounce)

3 1x2 cups cold water

Cocktail: 2 cups cold water

8 oz frozen Italian almond liqueur

2 oz refrigerated Pernod

Ice, optional milk

This iced coffee drink will definitely bring you festive pleasure! It's more like cold extract than iced coffee. Soak the coffee powder in cold water one day in advance and stand still for at least 12 hours before filtering.

Finally, add some Italian almond liqueur or Pernod (an anise-flavored liqueur) to the cold coffee, and a cup of cool almond-flavored iced coffee is ready!

Vietnamese coffee popsicles and Southeast Asian sweet coffee

Formula for 6 Vietnamese coffee popsicles

Raw material: 3x4 strong French roasted coffee powder

2 cups water

1 (14 oz) canned sweetened condensed milk

1 cup fresh cream

Production method:

a. Brew coffee with the right amount of water. You should be able to make 1 1 cups 2 Coffee.

b. Place the hot coffee and condensed milk in a measuring cup or insulated basin and mix evenly. Stir the cream, cover and refrigerate for at least 2 hours.

c. Stir and mix again, then separate the popsicle grinding tools. Freeze for at least 6 hours.

Southeast Asian sweet coffee formula

Raw material: 1/4cup or more sweet condensed milk

4 double espresso or mixed Thai coffee

Production method:

A. add 1 tablespoon condensed milk to an 8-ounce glass.

b. Add a double concentrate and mix well.

c. Add ice as needed.

Vietnamese or Thai coffee is a mixture of espresso and sweet condensed milk. Thai convenience stores sell coffee powder mixed with herbs and chicory. You can brew this coffee powder directly without sweetened condensed milk (delicious enough and sweet enough).

If you can't find this coffee powder, it can be used to make Southeast Asian coffee. The result is equally delicious! Coffee can be hot, room temperature, refrigerated or with ice.

Dirty milkshake

Raw material: 4-6 tablespoons milk

1 pint of coffee ice cream

Four chocolate Washington crackers.

1 tablespoon hot marshmallow sauce

Cream

Production method:

Mix 4-6 tablespoons milk and 1 pint of coffee ice cream in a blender. The machine moves 8-10 times until it is smooth. Add 4 chocolate crackers and beat them 4-5 times. Sprinkle with hot marshmallow sauce, pour into a glass, and top with cream.

Coffee and chocolate can blend together, we can call it a "dirty" combination, coffee ice cream stir milk and chocolate Washington crackers, and finally sprinkle with some hot fudge sauce, please enjoy your dirty milkshake!

Coffee Flip

Raw material: egg whites of 1 large egg

2 oz coffee liqueur

2oz whipped cream

Ice

Production method:

a. Refrigerate the cocktail glass in the refrigerator.

b. Shake the egg whites, coffee liqueur and cream in the cocktail shaker for about 30 seconds until the texture is dense. Add ice and continue to shake for about 30 seconds until the outside begins to frost. Pour into a pre-refrigerated cocktail glass.

This dense, smooth after-dinner cold drink is more like a relaxing dessert. You must want a drink like this after a nice social dinner. Don't be frightened by the egg white. it is because of the protein that this drink is so bubbly.

You can make your own coffee liqueur, or choose one from many brands, such as the mainstream Kahl ú a. Whipped cream and ice make you remember it for a long time.

Espresso ice cream

Raw material: 2 1 cups whole milk

1 cup whipped cream

6 large eggs

2par 3 cups sugar

Grind espresso powder with 3 tablespoons and 1 teaspoon

2 teaspoons instant concentrated powder

Production method:

a. Place a fine filter on a large insulated container and set it aside.

b. Combine the 2cups milk and cream in a thick pan. Medium to low firepower, stir evenly (do not form milk skin) for about 5 minutes until bubbles are produced from the edge.

c. At the same time, place the egg yolk in a medium insulated bowl and whisk until smooth. Gradually add sugar and continue to spend about 2 minutes. Until the texture becomes thick and slightly yellowed. Slowly stir in the milk mixture to avoid boiling eggs. Pour the cream Egg Custard back into the pan.

d. Cook slowly over low heat and stir with a wooden shovel until the texture is thick enough to hang on the shovel. When you scratch your finger across the shovel, you should be able to leave a mark, but you can't flow down on your own. Never boil.

e. Filter the mixture with a fine sieve, pour it into a prepared container, let it cool to room temperature, and stir every five minutes. (ice water can be used to accelerate cooling) cover and refrigerate for at least 4 hours or one night.

f. Meanwhile, combine 1/2cup milk and 3 tablespoons espresso powder in a small saucepan. Bring to a boil over medium heat. Set aside for 20 minutes to precipitate the coffee grounds. After that, use a fine sieve to filter out all the milk coffee liquid and throw away the filter residue. Add instant espresso powder and stir until melted. Refrigerate for at least 30 minutes.

g. Slowly pour the milk-coffee mixture into the ice cream base and stir the remaining 1 teaspoon espresso powder. Pour the ice cream grinder and freeze for at least 3 hours.

We know that some people will be crazy about coffee ice cream, this recipe is perfect for you!

Coffee condensed popsicle

Raw material: 16 oz espresso (about 2cups)

1 cup sweetened condensed milk

1x2 cup coffee-flavored liqueur (e.g. Kahlua)

Toothpick

Production method:

a. Combine concentrate, milk and liqueur in a container.

b. Pour the fusion product into a silica gel ice tank and freeze for 3-4 hours. Insert the toothpick into the gap and continue to freeze for at least 8 hours.

c. Take it out of the abrasive tool before eating, please enjoy it immediately!

Kahl ú a popsicles are good for both dessert and frozen cocktails. Condensed milk brings a smooth taste, while Kahl ú a wine and 2 cups of espresso bring a full aftereffect!