How to make cold coffee tastes better? Cold brewed coffee made with warm water tastes super sweet!

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"shouldn't cold coffee be soaked in cold water? Can it be regarded as cold extracted coffee with warm water? Won't it taste bitter? "

I believe that after reading the title, these questions will pop up in your mind. In fact, the coffee made in the front street of this article is still in the state of cold extraction (soaking in low temperature). But! We should try boldly. At first, the water soaked in coffee powder does not need normal temperature water or ice water! We use 40 ℃ of warm water!

What is the charm of coffee soaked in low temperature?

The greatest charm of cold coffee is not only better, cleaner and fuller to show the unique charm of a coffee bean, but also convenient! It is also the reason why we need our partners to choose to make cold-extracted coffee.

You don't need any brewing technology, you don't need to prepare a bunch of coffee utensils, a clean, sealed container (or a special cold-extracted coffee brewer), add water, stir, put it in the fridge, and then sleep to get delicious and refreshing coffee.

From a professional point of view, long-term low-temperature extraction compared with most high-temperature extraction methods, low-temperature extraction can release the sweet and sour substances of coffee particles more fully, while the low-temperature environment can also inhibit the release of bitter substances. as a result, the coffee liquid with better sweetness and fuller taste can be obtained.

A new study of cold-extracted coffee by the Coffee Science Foundation and the Fine Coffee Association points out 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). 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.

Why is coffee powder soaked in warm water?

The idea of extracting coffee at a low temperature?

Because... Many friends feel that it is too long to use more than ten hours of cold coffee, so they ask if there is a quick way to make cold coffee. Although there is a kind of coffee machine that can accelerate the release rate of coffee in low temperature environment through pressurization, it can only make a good and cold coffee machine in 2-3 hours, but the price is a little expensive.

On the other hand, warm water (that is, water that is not cold but not too hot) can have a certain amount of heat to increase the movement of molecules. When the thermal motion of the molecules is countered by the attraction between the solid molecules, the solid molecules will be dispersed. At the same time, molecular thermal motion increases the number of contacts between water molecules and solid molecules (coffee particles), so when coffee is ground finer, solid molecules dissolve faster & more.

The release law of coffee substance is as follows: sour-sweet-bitter, and after 40 degrees warm water is poured into coffee powder and stirred evenly, the temperature of warm water will gradually drop, which can prevent coffee particles from clumping through molecular heat movement. make the subsequent coffee extraction more uniform.

It can also extract some sour and sweet substances more quickly, which can reduce the time of subsequent low temperature soaking. The subsequent extraction at low temperature for another 3-4 hours is to make the sweet and sour substances more fully released and to inhibit the precipitation of bitter substances.

The steps for making cold extracted coffee with warm water are as follows:

This time the front street uses sun-dried coffee beans from the Yegashifi Red Cherry Project in Ethiopia. The biggest feature of red cherry project coffee beans is: sweet! The sweetness is really great! Because 100% of the fully ripe coffee fruit is picked by hand and then dried in the sun, the sugar in the coffee pulp can be further absorbed by the coffee beans.

30g sun red cherry coffee beans are ground to moderate fine grinding (China No. 20 sieve filter 73%). Please refer to the following figure for rough thickness.

Then add a clean, sealed, high and low temperature resistant container, then pour in 390g of 40 ℃ lukewarm water (the ratio of powder to water is 1:13, try 1:12 if you want it to be stronger), then stir for half a minute before soaking. (no lid required)

After the temperature of the coffee liquid in the container drops to 35 ℃ (the room temperature of Qianjie coffee is 26 ℃, which drops to the expected temperature for 16 minutes), it can be sealed and put into the freezer for extraction.

Take it out 4-5 hours later and use a filtering tool to filter out the coffee grounds and taste it. If the concentration is still a little high, you can add a small amount of ice / cold water to dilute it.

What is the taste of warm water + low temperature extraction? Under the same parameters, using normal temperature water + low temperature extraction for about 12 hours, the taste is: bright citrus acid, sweetness and tea will also be more obvious, feeling like sugar-free lemon tea. And warm water + low temperature extraction for 4-5 hours, the taste is: full berry juice, caramel sweetness is very prominent, Yuyun has the sweetness of black tea, the sweetness is really good!

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