How long can cold-extracted coffee be stored? the taste characteristics of cold-extracted coffee remain the same. Teaching diagram of cold-extracted coffee making method.

The cicadas in the distance are singing loudly, the sound of cicadas appears, along with the rolling heat wave on the curb, the feeling of summer is very obvious. This sweaty summer, in addition to shorts, of course, there is no lack of iced coffee. Even the sound of cicadas hinted at the hot human: go and drink iced coffee!

But what if you want to drink both coffee and drink? Qianjie recommends using sherry beans to make cold coffee so that you can taste alcohol-flavored iced coffee.

It is reported that the emergence of cold coffee has a close relationship with the era of great navigation. As early as the 17th century, the Dutch went to Asia to trade as one of the overlords of the sea. At that time, Japan had the technology to make and drink cold extracted tea. In the distant voyage, it is difficult to have adequate hot water sources on ships, and the use of open fire is a very dangerous thing. Therefore, it draws lessons from the Japanese technology of making cold-extracted tea, which requires neither hot water nor flame. So there is cold extract coffee. Interestingly, although cold coffee was invented by Europeans, it became popular in Japan.

Since the name is cold-extracted coffee, it means that the real cold-extracted coffee is the coffee liquid extracted with water at a lower temperature. The low water temperature here does not refer to high-temperature hot water of more than 80 or 90 degrees, but ice water at room temperature or even 0 to 4 degrees Celsius. It is precisely because the water temperature is so low that the exchange of substances in coffee beans with water is lazier and takes longer to extract.

Many friends who go to Qianjie coffee shop for the first time on a hot summer day always ask: is there any cold coffee? However, there are two well-known cold-extracted coffees: ice-drop coffee and cold-brewed coffee. Due to the different extraction principles, even the cold-extracted coffee made from the same coffee bean has a larger difference in flavor and taste.

The cold coffee produced in front of the street has only ice drop coffee. Ice drop coffee is a kind of drip coffee. In the front street coffee shop, the equipment used to make ice drop coffee is placed next to the Italian coffee machine. The components of this equipment are divided into: water holder, regulating valve, powder cup, serpentine tube, coffee liquid container.

The steps of making ice drop coffee in front street coffee

1. Put a round filter paper into the powder cup and wet it with water.

2. Adjust the filter paper so that it clings to the wall of the powder cup

3. Pour in 60 grams of coffee powder

4. Shake the coffee powder flat and put a round filter paper above the powder layer.

5. a small amount of water is added many times to wet the powder layer for "pre-soaking".

6. Fill the water container with ice cubes and the right amount of water

7. Adjust the regulator to a dripping speed of 10.7 seconds

8. When 600 grams of coffee liquid is filtered, put the coffee liquid into a sealable glass bottle and place it in the refrigerator to ferment overnight

Powder quantity: 60 grams

Ratio of powder to water: 1:10

Water temperature: 0 °C-4 °C

Time: 6 Murray 8 hours

Grinding degree: 85% pass rate of China No. 20 standard screen

When making ice drop coffee, due to the low water temperature used, the exchange rate of flavor substances in coffee beans greatly slowed down after contact with water, resulting in a reduction in the extraction amount of some bitter substances in coffee beans. The overall extraction time of coffee is also relatively long. In addition, due to gravity, Qianjie Coffee lays a layer of filter paper above the coffee powder layer to avoid the uneven extraction caused by the power of water dripping.

As people who often pay attention to Qianjie Coffee know, Qianjie Coffee often uses 1:15 powder-water ratio when making single coffee. As everyone's tastes are different, some like light and some like heavy taste. In the front street, the proportion of powder and water at 1:10 is mostly used after making ice drop coffee. Two ice cubes are put into the cup when producing ice drop coffee. As the ice slowly melts, the concentration of ice drop coffee is also slowly decreasing. In this way, it can satisfy not only those who want heavy taste, but also those who want to be light.

The equipment and process of making ice drop coffee is more complicated, and it is slightly unfriendly for novices to operate at home. So, can't beginners have the chance to drink cold coffee at home? No, Qianjie recommends the use of low-temperature soaking to make cold-extracted coffee, which is also known as cold-soaked coffee.

Steps for making cold-brewed coffee in front street coffee

Powder quantity: 50g

Ratio of powder to water: 1:10

Water temperature: 0 °C-- 4 °C

Time: 6 Murray 8 hours

Grinding degree: 85% pass rate of China No. 20 standard screen

Put the coffee powder into a sealable glass bottle, pour in the right amount of normal temperature water or ice water according to the powder-water ratio of 1:10, and place in the refrigerator for 12 hours after fully mixing. After the coffee extraction is finished, the coffee grounds are filtered and the coffee liquid is poured into a sealable glass container for proper preservation.

As cold-extracted coffee takes a long time to make, partners prefer to make ice in bulk and store it for later use. A friend asked Qianjie Coffee: how should the cold extracted coffee be preserved and how long can it be kept?

Qianjie suggests that cold-extracted coffee should be stored in a sealed container in the refrigerator for low temperature storage. Some enthusiasts want to keep it out of the refrigerator when the weather gets cold. In this regard, Qianjie warned not to take risks unless the indoor temperature is the same as that in the refrigerator.

After the cold-extracted coffee was extracted and sealed and preserved in the refrigerator, the coffee liquid began to ferment. With the extension of time, the fermented flavor became stronger and stronger, but it eventually produced a rotten flavor. After the fifth day, the flavor of the coffee weakened and was replaced by a rich fermented flavor. For the sake of safety, Qianjie recommends drinking it within 3 days after the cold-extracted coffee is extracted.

The front street uses Honduran sherry beans to make ice drop coffee, which has the vanilla and cream flavor of sherry coffee, as well as the obvious aroma of fermented wine. After a delicate and thorough cleaning, the raw coffee beans are put into sherry barrels and fermented at low temperatures for up to 30 to 40 days. Such careful processing makes this Honduran coffee bean featuring the vanilla cream flavor of Shirley whisky with oak aromas. In addition, the varieties of Honduran coffee beans are Kaddura, Kaduai and Pacas, making this Shirley coffee bean more sweet.

Cold extract coffee is easy to make, so it might as well not be a good cup of summer food in the hot summer.

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