What is cold coffee? What are the factors that affect cold coffee?

What is cold coffee?

Recently, there has been a significant increase in the demand for Lengcui coffee in the global coffee market, which has also brought some ambiguity in the concept of Lengcui coffee and areas to be developed.

The so-called cold-extracted coffee refers to a way of extraction, not a cold drink. Cold-extracted coffee is clearly defined as extracting coffee with low-temperature water, but that doesn't mean you can't present it as a hot drink, which sounds counterintuitive, but it's right at the definition level.

Several common cold extraction coffee methods: permeable filtration, complete soaking, cold pressing.

The so-called "cold" concept is relative to natural and man-made environmental factors. For example, cold zone countries, air conditioners, refrigerators and so on.

From the subjective point of view, it is reasonable to use human body temperature as the basis for discussion when it is "cold" in Lengchui coffee. Any temperature close to or higher than the body temperature can be understood as non-cold green.

In the cold extraction of coffee, the extraction time will be longer because of the low extraction rate of low temperature water.

20 degrees Celsius belongs to the temperature with relatively high extraction rate in cold-extracted coffee.

Two hours is a shorter extraction time than the common method of cold extraction of coffee.

The longer the cold extraction time of coffee is, the better the quality is.

Try to avoid letting the seed and pericarp into the finished product when squeezing. For example, in the traditional processing technology of olive oil, it is also used to extract olive oil at low temperature and low pressure to obtain extra virgin olive oil. Therefore, when it comes to the practice of Lengcui coffee, we should also recognize that the purpose of low temperature extraction is to avoid some unwanted flavors.

When thinking about the cold extraction of coffee, we can also learn from other relevant food production processes. For example, olives and grapes are processed as far as possible to avoid allowing seed and pericarp ingredients into the finished product. For example, in the traditional processing technology of olive oil, it is also used to extract olive oil at low temperature and low pressure to obtain extra virgin olive oil. Therefore, when it comes to the practice of Lengcui coffee, we should also recognize that the purpose of low temperature extraction is to avoid some unwanted flavors.

Various factors affecting Cold extracted Coffee

Powder quantity (cooking ratio)

Water temperature

Water quality

Stirring

Extraction time

Degree of grinding, interface structure of powder particle interface, fine powder content

1. The ratio of cold extracted coffee powder to water advocated by Coffee Consulate is 80 grams of coffee powder to 1 liter of water.

2. Cold-extracted coffee has a higher risk of food contamination than hot-water brewing coffee.

3. The process of cold extraction for a long time leads to the problem that Lengchui coffee is more prone to bacterial contamination.

4. in general, it is difficult to produce completely zero-polluting cold-extracted coffee because of the lack of a completely sterilized environment.

5. Considering the combined action of water temperature, stirring, grinding degree and extraction time, 70% of the total soluble substances of extracted coffee are generally assumed to be a more balanced low temperature extraction.

6. Fruit tonality, flower flavour and other water-soluble flavors are very prominent in cold green coffee, which also suppresses the performance of fat-soluble aromas such as herbs, spices, nuts, and other general coffee flavor theory (Ref. Coffee consulate Cold extract Coffee Flavor Wheel Light part)

7. adjusting the baking degree plays a decisive role in which flavor groups you want to retain or weaken. Try to avoid the use of over-roasted coffee in cold coffee to avoid the appearance of unpleasant flavor.

8. By focusing on analyzing the differences of water-soluble / fat-soluble flavor categories of each coffee in the coffee flavor wheel, we can roughly know the overall flavor tendency of which coffee in cold extraction.