Cold extraction coffee ratio time grinding degree parameters how to determine cold extraction coffee beans recommended

Isn't cold extracted coffee powdered coffee soaked in cold water for a long time? Wrong! In fact, delicious cold coffee is not only these parts to consider, as long as you do it right, cold coffee can also sip to feel the good flavor of coffee beans. Depending on the way you make it, cold coffee can be refreshing or strong, sweet or sour. Four keys allow you to control the soaking of cold-extracted coffee and adjust the formula that works best for you. 1. The grinding setting is that when your coffee beans are ground too fine, it goes without saying that the coffee will be bitter and rustling, but for cold coffee or other cold drinks, the clean, sweet and juicy taste is the best combination, so don't grind it too fine when making cold extracted coffee, it is possible to use medium grinding or medium grinding similar to the cup test. two。 The amount of coffee powder you use depends on how you expect cold-extracted coffee to drink: do you want to add milk, drink it directly, add ice, or do you want it to be refreshing? The amount of powder will control the taste, and as long as you put it in the wrong proportion, it will not have a good taste. If you all use one liter of water, it may taste refreshing with 60-80 grams of powder, so it may be too light to drink with this proportion of cold-extracted coffee and other ingredients. If you use 80-120 grams of powder, it may be thicker and taste smoother, and it may have a good effect if you add some milk to drink together. 3. If you like the sweetness of coffee, try to use a higher water temperature at the beginning of the cold extract, presoak it in hot water and then soak it in cold water, or add half the amount of hot water and then add half the cold water. But if you want a cold extract with more acid, you can use cold water in the production process and put the coffee directly into the refrigerator to extract. 4. Extraction time is also a key factor in the production of cold-extracted coffee, which will affect the aftertaste of coffee. This part is especially important when you are roasting more fully and deeply roasted coffee. Soaking for 8-16 hours will produce a sense of juice and a refreshing finish with less bitterness. On the other hand, 16-30 hours of soaking will produce deeper, thicker and sweeter coffee every hour, but it may also lead to a dry aftertaste. Since it takes at least half a day to make cold coffee, instead of using only one recipe at a time, you can use two or three recipes to compare the flavor when you finish, and then choose your favorite brewing method. Like hot coffee, cold coffee can pay attention to many small details, and the accumulation of these small details will have a great impact on the flavor of the final product. However, through the production of cold-extracted coffee, there will be a whole new set of rules to use. Considering the above four stages, you will be able to make cold coffee in the way you like.