What are the key points of making cold extract coffee? What is the difference between cold bubbles and ice drops? Why does the extraction time take 8 hours?

Even if the arrival of the Beginning of Autumn brings a little coolness to hot Guangdong, it is only a little! Everyone is still scorched by the fierce heat of 37 °C. Because of this, cold coffee with strong cold flavor is still a good heart for most people!

But many home-made friends find that their cold coffee is not as full-bodied as it is in coffee shops. Just like a hot hand flushed with ice, it has a taste, but it is very light. So Qianjie backstage received a lot of private messages about cold coffee.

"Cold extracted coffee" refers to coffee extracted with cold water. So whether it is drip-type iced coffee or soaked cold-soaked coffee, they are all part of cold-extracted coffee. Under normal circumstances, when we drink a cup of coffee with a very mild taste, it means that the concentration of this cup of coffee is not high enough! There are only two situations that lead to the insufficient concentration of coffee, one is insufficient extraction, the other is excessive dilution of coffee! Such "accidents" of cold-extracted coffee occur more frequently than hand-brewed coffee. The cause is very simple, because most friends use the concept of hand-brewed coffee to make cold-extracted coffee, which leads to the weak taste of the extracted coffee. Well, today, Qianjie will share what is the cause of the lack of coffee. You can refer to it to avoid lightning.

One: the concentration dilution caused by the low ratio of powdered water many friends will use the same proportion of powdered water as hot hand-brewed coffee when making cold-extracted coffee, because if you think about using it for such a long time, the extraction will naturally be more comprehensive. So this is one of the main culprits for the low concentration of coffee: using too much water.

The reason is very simple, because the extraction efficiency of ice water is not high, so it takes a long time for coffee to get a suitable concentration. But even so, it has no way to bring the substance out of the coffee as well as the heat. So this leads to the fact that in the same proportion, the concentration of the coffee we brew is not high enough and the taste is light. Therefore, when making cold-extracted coffee, we need to increase the powder-to-water ratio and use less water to extract coffee in order to get a sufficient coffee concentration! Generally speaking, the front street will use a powder-to-water ratio of 1: 10: 1: 12 for extraction. If you want to be thicker, use 1:10. Even if the back feels too strong, you can choose to add ice / water for dilution. If you do not want to add ice later, you want to drink directly, then choose 1:12, slightly lighter.

Second, grinding is too coarse or too fine, resulting in low extraction efficiency. As we all know, the size of coffee grinding determines the particle size. The coarser the grinding, the smaller the surface area of the coffee powder, thus reducing the extraction efficiency. So most people will grind it very fine when making cold-extracted coffee, trying to make the water better extract the substance from the coffee powder. But in fact, in the cold extraction (brewing) coffee will have a negative effect!

Because in a long period of time, the fine particles will clump together, and in the continuous accumulation, the extraction of water will be hindered! Details can be moved to this article "Why is the finer the grinding, the lower the extraction rate?" "explain it in detail! Therefore, the Qianjie Association recommends that we use an ice hand grinding degree when making cold extraction, so that it will not lead to insufficient extraction because it is too thick, nor will it cause agglomeration because it is too fine!

If it is in the grinding can not be changed, you can use the filter package for sub-package soaking, this will be a very good method! Not only is the extraction more efficient, but there is no need to filter the coffee grounds. (there are also related articles, you can click on the "tea bag cold extract"? ")

Third, the time is not long enough, cold water can not be fully extracted because the temperature of the water is lower, as mentioned earlier, it takes more time to extract. So generally speaking, we will control the extraction time of cold bubbles and ice droplets! For example, the time of cold bubble will be controlled at more than eight hours, and the speed of water dripping will be adjusted to 2 seconds, so as to prolong the extraction time. Only in this way can cold water have plenty of time for extraction!

It is worth noting that in addition to the extraction time, ice droplets also need a certain "ripening" time. By placing, the coffee will be fermented, and the fermentation will bring extremely rich aroma and flavor to the ice droplets, making it even better to drink! The main reasons for the lack of cold extraction coffee are the above three points. You can compare and see which ones have been won. If there are other factors, you are welcome to send a private message to Qianjie. Please join us next time!

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