How to choose coffee beans when making cold coffee? What kind of coffee beans are suitable for making cold coffee?

Some time ago, Qianjie shared an article on how to make cold extract coffee, and backstage, many friends began to ask how to choose beans. Well, let's analyze and answer this question with you today.

As a low-temperature immersion extraction, with the extension of time, the types of acid compounds will gradually decrease, so the bitter taste of cold extraction will be much lower, at the same time reduce the volatilization of coffee aroma, better lock the aroma, showing a fuller and balanced taste.

What kind of cold extract would you like to drink?

"what kind of coffee do you like? "this is a sentence that baristas in front of the street often ask customers who come to the store. Then according to the guests' preferences to select the appropriate beans for brewing, such as: flower, fruit or sour, high sweet, clean, or some kind of specific aroma and so on.

Selection of Flower and Fruit conditioned beans

This kind of description generally points to light to medium roasted coffee beans, Africa, which is rich in flower and fruit coffee, and Central America is our primary goal!

Bright acidity: if you want this direction, we can choose the washed coffee beans in Kenya, Ethiopia and Panama. The washed coffee beans will have higher acidity. The bright fruit flavor makes the cold coffee full of juice. For example, Asaria in Kenya, Essex Tintin in Kenya, and Pokuit in Panama in front street are of this type.

Soft fruit notes: sun-treated coffee beans contain more sugar than water-washed beans, so they are sweet, floral, and have ripe tropical fruit flavor. After a long period of cold extraction, the flower aroma and fruit notes complement each other, and the unique sense of fermentation in the sun is also magnified. For example, on the front street: Esse Red Cherry, Esse Rosa Village Red Mark, Panamanian Alida Iron pickup

Selection of figurative flavor beans

Nowadays, in addition to the traditional processing methods, in order to add a more fragrant aroma to the coffee, many novel raw bean treatments have been introduced in the producing areas. This kind of processing technique can give off a very concrete flavor of coffee beans, which is relatively friendly for beginners. If cold extraction uses this kind of treatment of coffee beans, over time, it will brew this kind of aroma into a cup of chilled coffee with both full taste and aroma. The producing areas of this kind of coffee beans are widely distributed, so pick a few of the more famous ones in Qianjie.

Obvious fruit aromas are: Ethiopian Dorothy (white peach oolong), Costa Rican strawberry candy (strawberry, dried fruit), Costa Rican Stonehenge Manor blueberry (blueberry fudge)

The obvious flowers are: Columbia Rose Valley (roses, wine chocolate), Colombian cherry blossoms (chamomile)

Slightly tipsy wine: Honduran Shirley (whisky) and Honduran litchi orchid (brandy)

Selection of medium and deep baked beans

For friends who do not want to drink sweet and sour taste, Qianjie recommends using beans with medium or deep roasting degree. When baked at high temperature for a long time, the beans will gradually lose their acidity and get a coffee with rich caramel, spice and chocolate flavor.

Medium and deep roasting: medium and deep roasted beans will not completely eliminate the acidity, leaving a trace of acidity to make the overall taste of cold coffee more balanced. After making the cold extract, the performance will be mainly chocolate flavor, the soft acidity is not abrupt in it. Such as the Brazilian Queen Manor in Qianjie, Guatemala Flower God, Papua New Guinea Paradise Bird, Yunnan Qianjie 2013

Deep baking: if you don't want any acid, you just want to enjoy the mellow silkiness of spices and chocolates, then the deep-baked Indonesian gold Mantenin will be a good choice for you!

Appropriate increase, icing on the cake

After talking about the selection of coffee beans, let's share another game. when making cold extraction, add a small proportion (25:1) of sweet-scented osmanthus or jasmine to add a touch of elegant floral fragrance to the cold extraction coffee.

-END-Qianjie Cafe 10 Baoqian Street, Yandun Road, Dongshankou, Yuexiu District, Guangzhou City, Guangdong Province