Coffee review

What is the reason why the cold extract is too light? How to make cold brewed coffee? What parameters are the best for making coffee?

Published: 2024-06-13 Author:
Last Updated: 2024/06/13, Cold extract coffee can be said to be the easiest way to make coffee. You just need to grind it, pour water, and then you only need to wait for a while to soak and extract it, and you can enjoy fresh and delicious cold extract coffee. But recently, Qianjie received many inquiries from friends. Although a high powder/water ratio was used to make cold extract coffee,

Cold-extracted coffee can be said to be the simplest way to make coffee. You only need to grind the powder and pour some water, and then you only need to wait for a period of time to soak and extract, and then you can enjoy the fresh and delicious cold-extracted coffee.

But recently Qianjie received a lot of inquiries from friends, although a higher powder-to-water ratio is used to make cold-extracted coffee, no matter how adjusted, the taste of the extracted cold-extracted coffee is very light. So they will start to consider whether it is an appliance or not, and prepare to buy professional cold extraction bottles. Wait! In fact, no, today Qianjie to share a little trick, not only do not need to spend a lot of money to buy cold extraction bottles, but also can perfectly extract a cup of cold coffee with good concentration! But before that, let's talk about why the cold coffee is so light.

It's still a grinding problem, but not all of it was shared in Qianjie two months ago. in our understanding, the finer the coffee powder is ground, the larger the surface area of contact with water, so the water can better extract the flavor substances from the coffee. However, cold extraction is different, because the production of cold extraction coffee is a long standing soaking process, although fine grinding can make the coffee fully extracted from the very beginning, but over time, coffee powder will fall to the bottom because it gradually absorbs enough water.

Here comes the point! The finest powders are often the first to absorb water, so they quickly sink to the bottom because they are saturated. And then! These fine powders will clump together to form large impermeable "water" particles, and as the subsequent particles sink and cover, after a period of time, the water will no longer be able to extract the coffee powder at the bottom. Because the gap is too small, the water can only touch the surface layer of the bottom coffee powder, which greatly reduces the extraction efficiency. This situation is particularly fatal for light-roasted coffee beans, because the dense ones quickly sink to the bottom, and then because of fine grinding, a large amount of fine powder will be produced. Even if you grind and adjust the thickness, you can't avoid extracting a pot of coffee with poor concentration. Unless you use a large amount of powder, you can win by quantity. So, if you don't want this to happen, you might as well add a prop when preparing to make cold-extracted coffee, which is a "non-woven tea filter bag"! Yes, you are right, it is to wrap the coffee powder in a tea bag and then soak it!

Make coffee in a tea bag? Is it really feasible? It has been shared in the front street before. If you soak the coffee powder in a tea bag, it will easily lead to insufficient extraction. But that situation is limited to a short period of soaking. Soaking coffee powder with tea bags for a long time will have more advantages. Take a look at this experiment under the front street. Two groups of coffee powder are prepared on the front street, one is light baking (Alida Kaduai), the other is deep baking (Golden Manning), each group is divided into two cups, one cup is directly soaked in coffee powder, and the other is put into a tea bag and soaked. The grinding will be finer than the normal hot hand grinding (8.5scale and 10.5scale of Ek43, respectively), and the extraction time is 8 hours. (Alida Kaduai group)

(deep-baked gold manning group)

It can be seen that no matter which group of contestants, the cup of cold extract directly soaked in powder and water will have a stronger soup color, while the cold extract with tea bags will look very "light". But just 8 hours later, the color of the cold extract coffee liquid in the tea bag group was even richer!

We filtered out the two cups of cold-extracted coffee that were directly soaked, and then measured the concentration of the four cups of cold-extracted coffee. Then you will find that no matter which group of contestants, the concentration of coffee liquid soaked in tea bags is stronger than that of cold extract soaked directly. (take Alida Kaduai group as an example, the left is soaked directly, and the right is soaked in tea bags.)

And through the taste, we well confirmed this point of view. The two cups of cold extract coffee with tea bags are rich and full, Alida Kaduai exudes a sweet peach flavor, while Golden Manning shows soft fruit acid because the bitterness is not obvious. although the whole cup tastes like caramel and spice, the soft acidity makes it more lively and delicious. However, in the direct soaking group, because of the high density, as mentioned at the beginning, because the coffee powder was all accumulated at the bottom, the water did not well extract the flavor substances, the whole cup of coffee was light and thin, while Gold Manning performed better because of deep roasting, but it was also thin compared to "cold tea bag extraction".

The principle of using a tea bag to extract good taste and cold extraction is very simple, because it is put into the tea bag, the coffee powder can be condensed, then there will be no phenomenon of fine powder falling first. Because water can only be slowly infiltrated and extracted from the outside to the inside, the external coffee powder must be the first batch to be saturated with water rather than all fine powders. Moreover, due to the slow extraction process, the internal coffee powder will not be quickly saturated, as long as a small amount of coffee powder is not soaked, then the whole tea bag coffee powder can continue to float on the liquid surface. At this time, the powder and the powder can be constantly extracted by water, because the fine powder can not be condensed together, so it will not reduce the gap and hinder the exudation of flavor substances.

In addition to ensuring the concentration, there is another advantage of this approach, that is! No, no! Use it! Filter! Scum! Although a small amount of coffee powder will melt into the coffee liquid through the tea bag during the soaking process, because the particles are too fine, they will not affect the overall taste. Not only that, this small amount of fine powder can also add mellow to the coffee, which can be said to be a positive blessing. Therefore, there are many advantages of filling tea bags with coffee powder to make cold-extracted coffee. When you think the cold coffee is too light, you might as well try such a practice. But remember, when the amount of powder extracted by soaking is too much, it must be filled in separate bags, so that the water can be "stained with rain and dew" and the most substances can be extracted in the shortest time.

(Qianjie tip: it's best to buy tea bags with thread, and it will be convenient to get rid of the dregs.)

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Front Street Cafe

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

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