Comparison of the characteristics of cold-extracted coffee and hot coffee

Every hot summer, the iced coffee in Qianjie will become a hot seller, and ice drops and cold extracts are often sold out. Even in the cold and windy winter, there are still friends who come to drink iced coffee. In front of this article, we will talk about the difference in taste between cold coffee and hot coffee.

The origin of cold-extracted coffee

Before many people know the cold extract coffee, they are curious to see the unique curling device. Cold-extracted coffee refers to immersed cold-extracted coffee (Cold Brew Coffee), which is different from drip-filter ice-drip coffee (Ice Drip Coffee). Cold extraction is the coffee liquid obtained by soaking coffee powder in a container with a mixture of normal temperature water or ice water, storing it in a low temperature environment for a certain period of time and filtering the coffee grounds. The ice droplet is the coffee liquid obtained by dropping the ice-water mixture into the coffee powder at a uniform speed. Both belong to low temperature extraction and are the most common type of iced coffee in many coffee shops.

It was first documented in the 17th century that Dutch sailors tried to soak coffee powder in cold water during a long voyage at sea. They found that the coffee liquid extracted by cold water was not bitter and easy to store and transport for a long time, so it was named "Dutch coffee" (Dutch Coffee). This way of "making coffee in cold water" was introduced to Japan in the Edo era with airline trade, and the Japanese developed a drip coffee maker by slowly extracting more aroma components from the coffee.

What are the characteristics of the taste of cold coffee?

Because coffee beans are seeds, the oil of the seeds will be richer than other parts of the plant, so no matter which variety of coffee beans, the deeper the roasting, the more the oil will show on the surface and taste of the beans. Shallow roasting taste is lighter, partial fruit juice, fruit acid is more obvious, flower and fruit aroma rises, smells not like the impression of coffee; deep roasting taste is thicker, more heavy aroma, smells closer to the impression of "coffee".

Compared with hand-made and Italian high-temperature extraction, cold extraction weakens the release of bitter tannic acid, so the acidity and bitterness are not obvious, and the population is smooth taste and clean and clear flavor. The extraction temperature of cold extraction coffee is not as high as that of hot coffee, and it is not easy to extract miscellaneous and bitter taste, so the cold extraction method will faithfully reflect the treatment and roasting degree of coffee in the performance of flavor. Through cold extraction, the aroma of coffee stays in cold water for longer, and the low temperature shows a more natural aroma of flowers and fruits.

Because the flavor of small molecules is easier to dissipate, although the cold-extracted coffee is stored in a low-temperature freezer, the flavor of small molecules such as flower fragrance becomes less obvious as it is stored for longer. Therefore, Qianjie suggests that the cold extract should be filtered and stored in an airtight container for no more than 5 days to avoid the loss of flavor and the growth of bacteria.

What kind of coffee beans do you choose for cold extraction coffee?

With regard to the choice of coffee beans, Qianjie believes that coffee beans with different processing methods or roasting degrees can be selected according to their preferences, as long as freshly roasted coffee beans are selected. As the coffee after roasting after 4-7 days of bean cultivation period, will enter a best taste period, after this period of coffee aroma will accelerate volatilization, flavor taste will be greatly reduced. Qianjie in order to ensure that everyone drinks coffee flavor in the best period, will ship within 5 days of freshly roasted beans, so that everyone received the best aroma of coffee beans.

The characteristics of cold extraction caffeine can highlight the aroma of wine, fruit fermentation and fruit aroma in the coffee. If you don't know which coffee beans to choose, you can refer to the coffee listed in front of the street.

"refreshing Flower and Fruit fragrance-- Qianjie inflorescence TOH washed Champion Coffee beans"

This coffee bean is produced in the Gujiulaga region of Ethiopia, which is a rich black soil with rich fruit aroma. the coffee beans are washed to highlight the clear floral and citrus flavor of the coffee. The cold extracted coffee made from this coffee bean in Qianjie shows the sweet taste of grapefruit tea.

"fermented wine flavor-- Honduran litchi orchid barrel coffee beans in Qianjie"

This Honduran lychee orchid coffee bean is fermented in a brandy barrel. The coffee beans are full of brandy, honey and lychees. Iced coffee is very popular. Litchi orchid cold extract coffee shows a strong fermented wine aroma, with honey, cantaloupe sweetness.

"Tropical fruit type-front street Costa Rican Mozart coffee beans"

Mozart coffee beans belong to the musician series. The front street Mozart coffee beans are treated with raisin honey, retaining 100% pectin and zero water treatment.

Highlights the full-bodied sour and sweet tropical fruits of coffee. Cold-extracted coffee is made with preserved fruit-like sweetness, berry acidity and sugar-like sweetness.

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