What kind of coffee beans are good for cold extract coffee? How to make cold coffee and how to grind the time parameters

The sting has passed and the temperature has warmed up. People in Lingnan have begun to look for ways to avoid the summer. In the communication with a number of friends who came to the store, I found that the iced coffee they made the most was cold extract.

The more common methods of making iced coffee are ice droplets and cold extract. Ice droplets need professional equipment to do, but also need a fixed time to adjust the dripping speed, which is a kind of high cost.

Cold extraction is to soak coffee powder in cold water for a long time. The container can be a simple mineral water bottle or a professional cold extraction bottle. Relatively speaking, the investment will be less, and the operation is relatively simple. You only need to control the grinding of coffee beans, the amount of water, and the duration of soaking. As for which beans are suitable for cold extraction coffee, Qianjie believes that the individual beans marked for use on the market are suitable. Shallow to the flower and fruit fragrance of the rose summer, as deep as the bitter and sweet Manning, with the cold extraction method to make it have a unique flavor. This front street can give you some recommendations, if you want to try a more refreshing feeling, you can choose light-roasted washed coffee beans, such as water washed Yega Chuefei, water washed rose summer, Guatemalan flower god here coffee beans. If you want a sense of juice and sweetness, you can choose light-roasted sun-dried coffee beans, such as Sakuran Coffee, Kenyan Coffee, Sun Rose Summer.

If you want a special flavor, you can choose specially treated coffee beans, such as Honduran Shirley Coffee, Costa Rican Mozart Coffee, Colombian Rose Valley, Flower Moon Night. If you don't like sour coffee, but only like balanced "coffee flavor", you can choose Papua bird of paradise and Costa Rican Tara beads. Qianjie also learned about the cold extraction way of some friends in the exchange, usually by buying a bag of coffee beans, which will be washed by hand when the coffee beans are fresh, and the beans will not be used for cold extraction until one month later. This practice has some merits, because when the coffee beans are too fresh, they contain too much carbon dioxide, which is not conducive to cold water extraction of coffee substances. After 20 days or so, the gas is almost the same, but the flavor of cold extraction will be more abundant. But in front of the street, it is not recommended to keep coffee beans for too long, because with the discharge of gas, the flavor of coffee will dissipate, and the cold extracted coffee will not taste very good. In general, coffee beans are better controlled within 45 days. (however, there are exceptions. Qianjie tried cold extraction of a 90 + rose summer after baking for 3 months, with no loss of flavor.)

As for the cold extraction method, there are many kinds of good taste, Qianjie will introduce one of them for your reference. Containers can use mineral water bottles or glass bottles, as long as they have a sealed lid. The grinding of coffee powder is slightly finer than that of hand pulping, about 85% of the thickness of the No. 20 sieve. Put the coffee powder into a glass bottle based on 50g coffee powder, then add 400ml normal temperature water and 200g hard ice cubes (cold water can be replaced if there is no ice cubes) with a powder-to-water ratio of 1:12. Then use a mixing stick to stir the coffee powder and water and seal in the freezer.

Cold extraction time is recommended to be controlled at 12-24 hours, the longer the time, the stronger the flavor of the coffee, but not more than 24 hours. After refrigerating, you can use filter paper to filter out the coffee grounds. The filtered coffee liquid is recommended to be bottled and refrigerated for 4 hours before drinking, so that the cold extracted coffee will taste better.