What's the difference between cold extracted coffee and iced American coffee? how does cold extracted iced coffee taste good?

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The biggest difference between cold-extracted coffee and iced American coffee is that cold-extracted coffee is a low-temperature extracted coffee with a clean, full-bodied taste, while American coffee is a high-temperature extracted coffee with a rich and mellow taste, while iced American coffee will be full-bodied and refreshing.

Cold extracted coffee English Cold Brew Coffee, also known as cold brewed coffee, ice brewed coffee, cold brewed coffee, is a kind of coffee extracted at low temperature after being fully soaked in normal temperature water and refrigerated for more than 8-12 hours.

The most important feature of low-temperature extraction coffee is that the unpleasant substances (such as bitter and astringent substances) are not easily released in low-temperature water, so the taste of cold-extracted coffee will be cleaner, and because of soaking for a long time, the pleasant substances (such as sour and sweet) in the coffee will be fully extracted, so the overall flavor will be fuller.

American coffee English Americano, is an espresso made with water, can adjust the concentration of coffee according to personal taste preferences. This coffee is ground fine coffee powder into a designated powder bowl cloth flat compaction, and then through the Italian coffee machine pressurized, so that hot water quickly through the powder layer, extract a small amount of coffee liquid with high concentration.

American coffee is characterized by its speed and its flavor can be determined by individual. Different from cold-extracted coffee, American coffee is extracted at high temperature, so it can extract more bitterness, the coffee taste will be more mellow, and the taste will be more solid.

Cold extract Coffee making course

Cold extracted coffee is similar to cold brewed tea. Qianjie Coffee making Cold extract Coffee will first grind the beans to the size of white granulated sugar, put them in a clean, sealed container, and then inject normal temperature water into full contact with coffee powder. Then put it in the freezer and soak for 8-12 hours, then filter the coffee grounds with a high density filter / filter paper.

This cold bubble method will magnify the various flavors and aromas of the coffee, the sweet and sour feeling will be softer and fuller, and the taste will be cleaner and purer. The taste of cold coffee depends on the roasting and flavor of the beans themselves. As it is not easy to extract mellow substances from low temperature extraction, Qianjie Coffee recommends using coffee beans with sweet and sour taste and medium to medium roasting.

For example, Qianjie coffee is popular with "Sakui coffee beans from the Sidamo region of Ethiopia". This is a medium-to-light roasted coffee, made into cold extract coffee, with a very attractive and full sweet and sour feeling, as delicious as compound fruit juice, with soft fruit fermented aromas and sweet like black tea.

If you use Huakui coffee beans to make American coffee, the roasting degree is not deep enough to form more mellow substances, so under very fine grinding, pressurized high temperature and rapid extraction, the coffee taste will be thin. although there is also charming acidity of berries and the return of black tea, the taste will be watery after being mixed with water, and the overall performance will be insipid.

Shelf life of cold-extracted coffee

After the cold-extracted coffee is extracted, it must be filtered and then preserved, otherwise the coffee powder and water will remain extracted all the time. When the flavor substances of coffee minutes are completely extracted, the flavor of wood fiber will be released, so remember to filter first!

The filtered coffee liquid can be sealed in the freezer for 120 hours. But the refrigerator environment at home is complex, so Qianjie coffee does not encourage people to store so long ~ filtered cold-extracted coffee liquid had better be finished within 72 hours!