Coffee review

Can hot water and warm water be used to make cold coffee? What are the characteristics of the cold extract they make?

Published: 2024-02-29 Author:
Last Updated: 2024/02/29, Wait! I know you have something to say, but before that, let's listen to the front street. Here's the thing: generally speaking, cold-extracted coffee takes as long as 8 to 12 hours, one because the extraction rate is slow at room temperature / cold water, and the other is because it takes time to ferment, so we usually put it on.

Wait! I know you have something to say, but before that, let's listen to Qianjie. Here's the thing: generally speaking, cold-extracted coffee takes as long as 8-12 hours, one is because the extraction rate is slow at room temperature / cold water, and the other is because it takes time to ferment, so we usually put it on one night for extraction.

However, some friends may be on a whim and do not want to drink cold coffee on the same day after a long night. Is there any way to make it quickly so that they can drink cold coffee on the same day? The answer must be yes. since the extraction rate of room temperature / cold water is slow, then we can choose to increase the temperature of the water, accelerate its extraction rate, and omit some of the extraction time. In this way, the time required for production can be greatly reduced.

At this time, a Watson friend will ask, "isn't that hot water? why do you think Lengjie is called Lengjie?" Also, the significance of cold-extracted coffee is that it is obtained by low-temperature extraction! Low temperature extraction can give coffee more abundant flower and fruit aroma than high temperature extraction! The reason is that "the extraction rate is low". To be straightforward is to reduce the release rate of all substances in coffee particles! Sour, sweet and bitter are the three main flavor substances released by coffee beans in the process of extraction. Although they are released at the same time at the beginning of extraction, they are released at different time nodes because they have different dissolution rates. Sour substances are the first to be released in large quantities, followed by sweet substances, and it is not until the two substances are almost extracted that bitter substances begin to be released in large quantities!

In other words, the reason why our conventional cold extraction coffee is not bitter, the reason why the flower and fruit aroma is more abundant, the reason is that the extraction has not reached the node where the bitter substance is released in large quantities! By reducing the proportion of bitterness, sweet and sour substances have room for better performance!

Therefore, we can not use hot water instead of normal temperature water for cold extraction! Because, in just a few minutes, the 30% soluble matter in the coffee will be extracted! Therefore, if we need to increase the extraction rate, we can only slightly increase the temperature of the normally used room temperature water, so that we can reduce the extraction time without letting it extract the bitter taste!

So, how many degrees of water should we use to make cold extract quickly? In an article experiment half a year ago, Qianjie found that warm water at 40 °C could make cold coffee more quickly!

However, after the article was sent out, a friend asked such a question: steaming with 92 °C hot water, and then adding room temperature water for rapid cooling extraction, will not be over-extracted, and then have a better effect? Very good, then we can add an experimental comparison link this time: "Rapid version of cold-extracted coffee" should be directly soaked in warm water or "steamed" in 92 °C hot water. Then add normal temperature water for soaking extraction!

Compared with last night, Qianjie has made a regular cold-extracted coffee in advance for comparison, so the beans used in today's cold-extracted coffee will be the same: see you in Colombia. It has full acidity of fruit, rich scent of flowers, and a rare taste of pink pepper! With distinct layers, it is the most suitable bean to be used in today's experiment.

The production parameters of conventional cold-extracted coffee are as follows: coffee powder 20g, water temperature 23 °C, grinding degree of coffee powder 10 degrees Ek43, ratio of powder to water 1:12, refrigerating time 10 hours. The production parameters of cold-extracted coffee with warm water are as follows: coffee powder 20g, water temperature 40 °C, grinding degree of coffee powder 10 degrees of Ek43, ratio of powder to water 1:12, refrigerating time 4 hours. The production parameters of cold-extracted coffee steamed in hot water are as follows: coffee powder 20g, water temperature 92 °C 23 °C, grinding degree of coffee powder 10 degrees of Ek43, ratio of powder to water 1:12, cold storage time 4 hours. We started the production directly, and the full-temperature water group directly poured 20g coffee powder into the pot and stirred with 240ml40 °C warm water!

In the hot water steaming group, 20g coffee powder was poured into the pot and stirred with 40ml92 °C warm water. Stir well and then add 200ml23 °C normal temperature water to stir again!

All are then sealed and refrigerated for 4 hours.

Cold storage is over! We take it out, filter it separately, and then drink it in turn to see the difference between them!

Regular cold coffee: full berry flavor, round, pink pepper flavor is very distinct, and with an obvious sense of fermentation, taken together like a cup of strawberry juice with spices, very good!

Cold extract coffee made with 40 °C warm water: it also has excellent berry flavor and outstanding sweetness, but the round feeling is slightly weaker than the conventional cold extract. The taste of pink pepper is also very good, but due to the short time of placement, although it has the feeling of fermentation, it is relatively weak.

Cold extracted coffee steamed with 92 °C hot water + normal temperature water: compared to the first two cups, it tastes more like iced hand-brewed coffee, with a balance of sweet and sour. In terms of fermentation, it is the weakest.

(due to the different degree of soaking and extraction, three cups of coffee have different shades of color.)

Therefore, it can be seen that the "fast version of cold extraction coffee" made by soaking in warm water at 40 °C is the closest to conventional cold extraction! Although the whole will not have as rich a sense of experience as conventional cold extraction, it can produce cold extracted coffee with a sense of fermentation in a short period of time, and the flavor is well expressed, which can already satisfy the stomachs of friends who are eager to drink coffee.

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Front Street Cafe

No. 10 Baoqian street, Yandun road, Dongshankou, Yuexiu district, Guangzhou, Guangdong province

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