How to use coffee filter bag _ what can be used instead of no filter paper at home?

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

Cold coffee is the best cold coffee I have ever had in my life. Is the coffee baked by the store itself? How to use coffee filter bag? What can I use instead of filter paper in the coffee house? I have a lot of questions.

"We make cold coffee in different ways." The barista told me, "We use pickle jars."

"Pickles!" I can't believe coffee is still associated with kimchi.

"No, it's a pickle jar." He said, "We don't need kimchi, only coffee."

Even if there is no kimchi, I am very surprised! Why use a pickle jar? How is it different from making cold coffee in glass cans? Can I try it myself at home? So I went to Brett Wyatt, OWL's beverage manager, and asked him to get to the bottom of it.

He told me that there was not much difference between their cold-extracted coffee and traditional cold-extracted coffee. They also use rough ground coffee powder and water, which are then soaked and filtered. Because hot water is not used in the brewing process, the acidity of the coffee is better and softer. The higher gouache ratio makes cold-extracted coffee contain more caffeine. It can be said that cold-extracted coffee is the easiest way to cheer you up, but you must pay attention to the method of making it.

OWL's unique secret recipe

Wyatt told me that it's not about coffee or water, it's about air. Yes, it's air. OWL chose a kimchi jar because it "allows coffee to be extracted at a very slow rate while completely eliminating oxidation". "when coffee comes into contact with the air, it will oxidize and the essence of coffee will be lost."

In other words, the less coffee comes into contact with oxygen, the more delicious the coffee will be.

"We have been using this method since May 2016." "it was invented by our first manager, John Linch, who worked at Black Tap, now Second State Coffee," Wyatt said.

In recent years, they have made continuous exploration and innovation on the water-powder ratio and extraction methods of cold-extracted coffee. "We are constantly exploring ways to make higher quality cold-extracted coffee." Wyatt said.

How to try at home

I also want to make cold coffee at home as delicious as OWL! "anyone can replicate this at home," Wyatt told me. The details are as follows:

-find a kimchi tank with a sealed vacuum cover.

With regard to the gouache ratio, the OWL ratio is 3 canap 4 cups of coffee beans: 4 cups of water.

The coffee powder should be ground as coarse as possible to make sure the extraction is slow enough. Put the coffee powder into the filter bag to avoid residue. Put the filter bag and water in a vacuum sealed kimchi tank and soak at room temperature for 48 hours.

-the pickle jar should not be too big.

Although OWL sells a lot of cold-extracted coffee every day, the pickle tank they choose when extracting is no more than 1 liter, because this can "minimize the contact between coffee and air, because if the tank is too large, there will be too much air in it." At home, the ideal way is to brew coffee in a jar that is just enough for a cup, and make sure the lid is sealed.

Treat coffee like red wine.

Wyatt's latest attempt is to pump all the air out of the tank with a professional red wine plug and a manual pump, and repeat it every time you pour coffee. "I don't think it's too much. We always insist on it." Wyatt said.

END