How do you make cold coffee? Is cold extracted coffee equal to iced coffee? What is cold coffee?

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Cold Brew Coffee is undoubtedly the hottest coffee topic in summer. in the past decade, no coffee product has excited not only coffee insiders, enthusiasts, but also ordinary coffee consumers, as well as social media circles. Cold extract coffee is no longer the darling of the third wave of niche and third wave boutique coffee shops, and even Starbucks and Peet's Coffee (Old skin Coffee) have joined the carnival of cold extract coffee.

In fact, there is no unified specification and definition of cold-extracted coffee in the industry until today. But in a nutshell, basically through non-hot water to extract coffee can actually be called cold-extracted coffee. At present, cold extraction coffee is more popular, according to the water temperature at the time of extraction, there are only three kinds: room temperature, cold water, hot water extraction and rapid freezing and cooling. It is more common to soak the coffee powder for a long time, which usually takes 12-24 hours, and then filter out the coffee powder to get the coffee concentrate. The concentrate can be added with water, milk, etc., to make different coffee drinks. Sometimes you can add some ice to adjust the taste.

As opposed to cold extraction, there are two traditional methods of coffee: drip filter, in which hot water is dripped through the coffee powder on the filter paper to extract coffee; in Italian style, hot water passes through the filter handle of the boiler under high pressure to extract the concentrated liquid. For example, the American coffee we often drink is Italian concentrate and hot water. Lattes and cappuccinos are coffee drinks mixed with Italian concentrate and milk. What these two traditional practices have in common is that coffee is extracted by hot water.

Cold coffee is not iced coffee. Iced coffee refers to hot extracted coffee with ice cubes. The same coffee is made by cold extraction and will have a very different flavor from the traditional one. Because everyone's taste is different, can not say which is better, can only say that its flavor is very unique. Compared with other iced coffee with ice after hot extraction, the unique process of cold extraction greatly reduces the acidity of the coffee. Although it does not smell very shocking to the senses, it tastes smoother, fragrant, hierarchical, obvious and not greasy. It feels smoother, clear and refreshing.

There are several methods of cold extraction coffee, the simplest is cold bubble, and some directly call this practice "cold extraction".

Cold soaking is to soak all the coffee powder in cold water, soak it for 12-24 hours and then filter it, which is similar to cold tea.

If you have a special cold extraction cup, such as Rivers Bearl or Kinto, remove the strainer directly after soaking.

If not, find a big cup, a big jar and so on. After soaking, you can filter it with filter paper and drink it.

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