Family diy Cold Coffee tutorial on how to make Cold Coffee comparable to that of a Coffee Shop

Cold coffee is highly respected for its low acidity and is a good choice for people with acid-sensitive stomachs. If you don't like acidity, you can choose coffee with lower acidity, such as stronger coffee such as cocoa, molasses and red dates, as written in the flavor description. It is the bean merchants who describe the flavor, which makes it easier for consumers to choose the flavor that suits their needs from more than 400 kinds of coffee.

Steps for making cold brewed coffee

Step 1: 115 grams of freshly ground coffee powder

The grinding degree of coffee powder should not be too fine, because cold soaking usually takes longer and will soak and extract all the substances in the coffee powder, so a thicker grinding degree can reduce the difficulty of making it.

Step 2: put the coffee powder into the brewer and pour in 8 cups of water.

The container doesn't really matter. You can even use a bucket of water, as long as you make sure the container is big enough to hold the brewing water. This recipe is supposed to be made with a large pressure kettle, but it does not have to be used.

Step 3: soak and extract for 18 hours

You can put the cold coffee in the refrigerator and put it in a safe place to make sure it doesn't fall out as soon as you open the door. The process that occurs in the soaking process is the same as the brewing process of the hot coffee we drink, except that it is an extended version, because there is no temperature as a catalyst to assist the extraction.

Step 4: drain the mixed coffee through a fine strainer or coffee strainer.

This shows why I said that rougher grinding is needed. Because the brewing time is so long, thicker grinding is easier to filter, and there is not as much sediment as fine grinding. If you use a pressure kettle to make this recipe, please push the strainer down, and then use the above filtering steps to filter again to avoid graininess.

Step 5: dilute with milk or water

If you've ever tried cold coffee and found it too thick or too strong, it's probably not diluted. "Cold coffee is usually thicker than hot coffee and tastes heavier than hot coffee. Cafes usually take this into account and then dilute the concentrated cold coffee with water to make it easier to taste." When I do it at home, I usually use 1 part of water and 1 part of cold bubble concentrate.

Step 6: taste

The main difference between a cold cup of coffee and an iced or hot coffee is that cold coffee is obviously less sour, according to Olympian 39% Hickey.

Coffee is extracted in stages. The first extracted ingredients are acid, then sweet, then bitter substances. You need a balance among the three to make the right coffee.

As the extraction time of cold-brewed coffee extends, you are more likely to achieve this balance. "Cold-brewed coffee only allows you to easily get coffee, rather than using hand brewing or other coffee machines to make it.