Why does cold-extracted coffee ferment cold-extracted coffee? how long does it take to ferment Yemeni mocha cold-extracted coffee?

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Yemeni coffee grows in steep terrain with little rainfall, poor land and insufficient sunshine. This unique and difficult condition is unfavorable to coffee growth, but it has given birth to the Yemeni mocha that can not be replaced by the coffee world. The main coffee producing areas are Sanani, Matari and Ismaili.

Matali production area is located in the highlands to the west of the capital, at an altitude of 2000 to 2400 meters above sea level, which is the highest in Yemen, but it is the most remote and inconvenient transportation, which often takes some time for farmers to transport after harvest. Yemeni mocha belongs to raw beans with less water, and considering the different sizes of beans, the temperature of raw beans with low moisture content should not be too high, steam for 30 seconds, the throttle opens to 3, until the color of raw beans becomes light green or white, the throttle opens to 4, and then opens to 5 (maximum).

The cold coffee sold in the cafe can be made at home. It's very simple. There are only three steps:

1. Grind the coffee beans

two。 Pour the coffee into the water

3. Soak the coffee for 12-24 hours.

Then filter the brewed coffee, get cold extracted coffee, put it in the refrigerator, and you get a cup of cold extracted coffee.

Is it easy to do, but to get a good cup of coffee, you need to master these key details:

1. Coffee beans should not be ground too fine, it is better to be rougher.

two。 The ratio of coffee to water can be chosen at 1:4, which makes the coffee strong enough.

3. The time to make coffee should be long enough, more than 12 hours.