Which is more refreshing, cold coffee or American coffee? Preparation of caffeine content in cold brewed coffee

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

For more boutique coffee beans, please add private Qianjie coffee on Wechat. WeChat account: qjcoffeex

According to market analysis firm Grand View Research, the global market for cold-extracted coffee will be worth about $1.63 billion by 2025.

Cold extract coffee is so popular that it is made in a very simple way, whether in a coffee shop or at home. One is the taste of cold-extracted coffee, which not only conquers many coffee gluttons, but also falls in love immediately after drinking cold-extracted coffee.

In this era of boutique coffee culture, we have more pursuit for coffee to show its unique flavor without other additions. Compared with high-temperature extraction, the use of low-temperature soaking can show the unique charm of a cup of coffee, but also make the final taste of coffee more in line with the desired flavor.

"the taste of coffee extracted at low temperature is cleaner and fuller."

Compared with most other extraction methods, long-term low-temperature extraction usually gives coffee more sweetness and a fuller sense of body.

Last week, the Coffee Science Foundation and the Fine Coffee Association released a new study of cold-extracted coffee, analyzing that low-temperature soaked coffee has more fruity aromas and less bitter, sour and defective flavor than high-temperature extracted coffee.

The study found four sensory properties that statistically showed significant changes related to extraction temperature (the changes were true for all tested origin and baking levels). Among the four attributes, bitterness, sour taste and rubber taste were higher in coffee extracted at high temperature, while flower aroma was higher in coffee extracted at low temperature. Of course, for a specific origin and baking method, there will be some additional sensory properties will be significantly affected by temperature.

Using the same coffee beans, the same grams and the same grinding, the rates of dissolving various chemicals in coffee particles in hot and cold water are different.

In the process of high temperature extraction, the tannic acid will be decomposed into pyrosylic acid, and all kinds of fatty acids will dissolve faster and more in hot water, bringing bitterness and acidity. However, under low temperature extraction, with the extension of time, the types of acid compounds will gradually decrease, so the sour and bitter taste of cold-extracted coffee will be much lower, at the same time, it will reduce the volatilization of coffee aroma, and better lock the aroma in the coffee.

Nowadays, the flavor of coffee beans is more and more refreshing, but at the same time, it is also more and more sour, which is in contrast to the mellow and full-bodied coffee in the past. But for mass consumers, not everyone can accept the sour taste of coffee, but also do not like the traditional mellow taste.

Therefore, the cold extract coffee has soft sour taste, less bitterness, can show the unique flower and fruit characteristics of coffee, and can be loved and recognized by modern consumers.

"Cold extract coffee has strong plasticity."

In addition to the convenience of making and having a cleaner and mellow taste, another reason why cold coffee is popular is that it is more malleable than espresso.

Because it is not extracted at high temperature, and the concentration of extraction can be adjusted, cold-extracted coffee can not only achieve a high concentration, but also will not produce unpleasant flavors such as bitterness, so it is suitable to be used in a variety of coffee specialties.

In this era when everyone likes to do DIY and can make all kinds of coffee at home, cold-extracted coffee with convenient, full and clean taste is undoubtedly the focus of netizens. Also because of all kinds of innovative ideas on the Internet, more and more friends pay attention to cold coffee.

"Cold coffee has more caffeine."

For those who are awake at night and can't get up in the morning, the refreshing function of cold-extracted coffee is better than that of Italian and hand-brewed coffee. (of course, the caffeine content in coffee is very variable, in addition to the variety of coffee beans, but also the degree of grinding, brewing time, coffee bean mixing ratio and so on will have an impact, and vary widely).

Many friends will think that if the concentration of coffee is high, there will be more caffeine, or the coffee will be extracted by hot water, so there will be more caffeine.

And cold-extracted coffee usually takes 8-12 hours to make, so under the same kind of coffee beans, cold-extracted coffee will be more refreshing than other extraction methods.

Photo Source: Internet