The method of making cold-extracted coffee the best ratio of water to powder for cold-extracted coffee

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Cold extraction is to soak the mixed coffee powder in water, place it at room temperature for 12-24 hours, and finally filter out the coffee grounds. At the same time, iced coffee is made from ordinary hot coffee and then cooled in some way.

The cold extraction is described as an oxidized or deteriorated flavor, because the cold extraction does not use hot water and only lengthens the extraction time. Hot water is very important for extracting all the soluble flavor components in coffee. When you extract with cold water, you get a common coffee-like flavor, and cold water extraction even makes it difficult to determine the origin of the coffee. "Cold-extracted coffee is not good for judging whether beans are good or bad, because the aroma and flavor of cold-extracted coffee is often light and tastes the same.

It's easy to find a trait, but there are two sides to the defect. Cold extraction is actually a kind of flavor, it is true that some characteristics are lost in cold extraction, but other flavor characteristics are unique to cold extraction.

Cold extraction is not easy to highlight the subtle flavor and tonality of coffee, but the overall negation of cold extraction is a short-sighted approach. One thing we can agree on is that (cold extract) represents the great success of fine coffee. You can completely change the cold extract recipe to extract flavors other than chocolate and sweetness. "

At home, people can also shorten the extraction time, for example, from 24 hours to 8 hours, so that they can get fresher, more acidic cold-extracted coffee.

Compared with ordinary hot coffee, many people will say that cold coffee has a lower coffine content, which is difficult to prove. In fact, there is a lot of data pointing out that the caffeine content of cold extract is higher than that of ordinary hot coffee. Yes, it's hard to understand. The amount of caffeine has always been a hot topic. To explore this issue, we first need to know that there are many factors that affect the solubility of caffeine, not just water temperature or time. In theory, cold water can extract fewer coffee oils and compounds, and of course less caffeine, so cold-extracted coffee is classified as a low-caffeinated drink. However, considering that the extraction time is so long, it should of course dissolve more caffeine. in fact, the difference between extraction time and temperature is very difficult to calculate finely, and if other factors such as grinding scale are taken into account, it is even more difficult, so the question of how much caffeine is still inconclusive.

Another advantage of cold coffee is that it is very new. it represents a new way and feeling of drinking coffee. You can drink as much as you like, with no limit at all, and no one will tell you how to drink it.

Our own mentality and understanding of drinking coffee are also very delicate. For example, shouldn't coffee be drinkable at any time?. But why do we always think of drinking coffee as something we can do in the morning? To put it simply, cold-extracted coffee is completely unrestricted. I personally will not regard cold-extracted coffee as coffee, nor will it be classified as any kind of beverage. It is the most discussed popular drink right now.

In other words, cold-extracted coffee is a different concept from the existing coffee options. What we generally say is black coffee or latte. Cold-extracted coffee is not only coffee, but also can be used as a cold drink or made into other drinks. Maybe you like to drink traditional coffee with milk, but when you drink cold coffee, you will find that it is so mellow and smooth that you don't need to add anything else. You can taste the fragrance of coffee beans in an instant.

Cold coffee is not only delicious and healthy, but also a good drink, full of endless charm and market potential, so powerful, who can say "no" to cold coffee?