How to brew cold iced coffee steps to make cold extracted coffee powder with hot water and cold water time grinding degree of coffee beans recommended

With the arrival of summer, Internet celebrity iced coffee will be remembered. Indeed, in this hot summer, a cup of iced coffee instantly becomes refreshing. The iced coffee that I'm going to talk to you about in front of the street today is cold coffee. Cold coffee has become a favorite of workers. Why do you say that? Qianjie believes that cold coffee is so popular mainly because its operation is so simple that it is nothing compared to hand-brewed coffee.

Let's talk about cold coffee in front of the street.

Since it is said to be cold extracted coffee, as the name implies, cold extracted coffee (Cold Brew Coffee) refers to coffee extracted at a low temperature. It is often confused with iced coffee, which usually refers to coffee that is extracted at high temperature and then cooled with ice. So the first biggest difference between iced coffee and ordinary iced coffee is the temperature of extraction. So what is cold coffee? Cold extracted coffee, known as Cold Brew Coffee in English, is made by grinding coffee beans into coffee powder, soaking in cold water for at least 12 hours and filtering through professional utensils. If the alcohol thickness is higher, the time can also be extended to 24-48 hours.

Qianjie believes that although it takes a long time to make cold coffee, its production does not require any production skills, a bottle of beans for a night, you can get up to drink full-bodied iced coffee. This is also the reason why many people like cold coffee. The production principle of cold extraction coffee is very simple, only need to grasp the ratio of powder to water, soak for a long time (more than 12 hours), you can get a cup of cold and refreshing coffee. It's a good feeling to grind and brew at home the night before, refrigerate it all night, and get up the next day to drink iced coffee, right?

The extraction method of cold-extracted coffee is different from that of hand-brewed coffee, the bitter substance extracted by cold-extracted low temperature is much less, and the production method is simple. Qianjie thinks that anyone can make a delicious cup of cold coffee. Of course, you have to grasp the ratio of powder to water.

The method of making cold extracted coffee in Qianjie

Qianjie just said that the method of making cold extracted coffee is very simple, especially compared with hand brewing, it is more simple and clear, as long as the parameters are used correctly, you can easily make good iced coffee. So, how to choose the parameters such as the degree of grinding and the ratio of powder to water for making cold-extracted coffee?

Qianjie usually recommends that the powder-to-water ratio of cold-extracted coffee is 1:12, that is, 50 grams of coffee powder, so that the cold-extracted coffee is just right and can be tasted without dilution. Some friends like to add milk / soda or to make fancy coffee, so you need to increase the concentration of the coffee. Qianjie suggests that the proportion of cold-extracted coffee used for making special coffee is 1:10.

Grindability of cold-extracted coffee

The degree of grinding of coffee is related to brewing. Because cold-extracted coffee is soaked in ice water, the extraction efficiency is extremely low. In other words, there is no need to worry about over-extraction at all. The grinding degree of Qianjie cold extract coffee will choose a slightly smaller grinding degree than that of hand grinding, with 85% pass rate of No. 20 standard sieve as the reference standard, with as little fine powder as possible. However, Qianjie reminds people to note that although low-temperature extraction can reduce the occurrence of bitter substances, it is not 100%. If the grinding is too fine, the sweet and sour substances in the coffee powder will be quickly extracted, and the mellow substances will be released. The right amount of mellow substance can increase the alcohol thickness of coffee, but after soaking for a long time, it will begin to appear woody taste, reducing the overall cleanliness of the coffee.

Powder-water ratio

Some friends may ask: so how much water is the most appropriate to soak? The production standard of Qianjie is that the ratio of powder to water to ice is 1:8:4, that is, the actual ratio of powder to water is 1:12. Ice is added to ensure that the temperature of the water is low enough to ensure a stable extraction efficiency.

Temperature

Qianjie has said to everyone: the water humidity of hand-brewed coffee is related to the degree of roasting, while the temperature of cold-extracted coffee does not need to be strictly controlled, it only needs to be extracted at a low temperature in the refrigerator, and it takes 24 hours for extraction at low temperature. So can cold-extracted coffee be extracted at room temperature? Cold-extracted coffee can of course be extracted at room temperature, but correspondingly, the extraction time is shortened, but Qianjie Coffee recommends reducing the extraction time to 8 to 12 hours when extracting at room temperature.

The cold extraction method of Qianjie coffee is based on 50 grams of coffee powder. Grind the coffee beans into a clean, oil-free sealed container, add 400 milliliters of normal temperature water and 200 grams of hard ice (a total of 600 grams of ice water mixture), cover and shake gently, make sure the coffee powder and ice water are in full contact and place in the refrigerator for 12-24 hours. After the extraction, use filter paper or fine filter to filter out the coffee grounds, then use a clean sealed bottle to refrigerate the coffee liquid for about 4 hours before drinking.

How long can the cold-extracted coffee be preserved after filtering? Qianjie and said the way to drink coffee by hand, the temperature is different, the flavor is different, but it can not be said to be kept for a long time, for example, one day, you have to finish it as soon as possible. Cold coffee is different. In theory, the longer the cold-extracted coffee is placed, the more fermented it will be. However, excessive fermentation makes the coffee lose its original flavor, and Qianjie is not recommended to try it easily for those who do not like too much fermented flavor. The best tasting time for cold-extracted coffee is 2-3 days after filtering the coffee grounds, and the storage time is recommended to be no more than 7 days.

Low temperature and long extraction time are the two main characteristics of cold-extracted coffee and the two main differences between cold-extracted coffee and hot-extracted coffee. Hot-extracted coffee is extracted by hot water, the temperature is between 88-91 ℃, generally no more than 5 minutes. The fastest espresso (Espresso) lasts only 18-23 seconds, while cold-extracted coffee takes much longer than hot-extracted coffee. When it comes to the problem of cold-extracted coffee extraction for a long time, Qianjie uses a more poetic sentence, "what you drink is not only a cup of coffee, but also a long wait."

Characteristics of Cold extracted Coffee

In terms of flavor, high temperature will make the tannic acid in coffee decompose into pyrowu acid, resulting in a sense of acidity and bitterness. Studies have shown that the acidity in cold-extracted coffee is 67% lower than that in hot-extracted coffee. Therefore, compared with hot extraction coffee and iced coffee with ice after hot extraction, the coffee made by cold extraction process has a lower acidity and is generally welcomed by people. For those who don't like sour coffee, cold coffee is fine.

In addition, Qianjie found that due to low temperature conditions and long contact with coffee powder, only small molecular flavor substances, such as flower and fruit flavor, were extracted, while those with larger molecules, such as smoky flavor, roasted flavor, etc., were difficult to extract. This is why the cold extract coffee does not smell very shocking to the senses, but it tastes smoother, fragrant, hierarchical, obvious and without greasy feeling.

Of course, the prerequisite for these is to keep the coffee beans fresh. Qianjie Coffee knows that the freshness of coffee beans has a great impact on the flavor. The purpose of Qianjie roasting is "freshly roasted coffee", so that every guest who places an order is the freshest coffee when he receives it. Therefore, the coffee beans shipped in front of the street are roasted within 5 days, and the bean cultivation period of the coffee is about 4-7 days, so it is the best time for the guest to get it.

Qianjie believes that any method of making coffee requires constant practice in order to better show the full flavor of the coffee. There are half a hundred coffees from different producing areas in Qianjie, so that we can taste different flavors of coffee better. Friends can also come to Qianjie Coffee to discuss coffee with our baristas.

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