How to brew cold extract coffee? What is the proportion of powder and water? How to make juice cold coffee? Tips to improve coffee concentration!

Qianjie mentioned in the article "Why the cold extract is not strong enough" that the reason why the cold extract coffee is not strong enough is not related to the grinding thickness of the powder and the ratio of powder to water in the coffee. it also has something to do with the soaking time.

However, because the soaking time was not mentioned in detail in the article, a friend sent a private message backstage, asking how long the cold extract coffee should be brewed.

How long does it take to brew cold coffee? Because cold-extracted coffee belongs to immersion extraction, we are free to control its extraction time. Like hot coffee, the longer it takes to extract, the more complete the flavor will be released. But the difference is that cold-extracted coffee is a way of extraction using low-temperature water. Therefore, compared with hot coffee, the extraction ability of water is not so high, so cold extraction takes longer to soak and extract. As a result, cold-extracted coffee is not easy to have the phenomenon of extraction.

But! Just because it is not easy to excel, it does not mean that it will not be superb. In previous rounds of experiments on the street, for example, when the coffee was soaked for more than 24 hours, the extracted coffee had a distinct sawdust flavor. If less than 8 hours, it is water coffee! Therefore, Qianjie generally recommends that the cold extraction time be controlled within 8-24 hours. Even if the extraction efficiency is relatively low, but 8 and 24 hours this span is also very large, coffee will continue to release flavor substances during this period! So, in this period of time, which time is the best time to drink the coffee? You might as well take a look at this experiment prepared under the front street.

The street in front of the cold extraction experiment began to soak a pot of cold extract at 7 o'clock yesterday morning, 3 o'clock in the afternoon, and 11:00 in the evening, and then took out the filter at 7 o'clock this morning to see the difference among the three pots of cold extraction coffee with different soaking time.

In this experiment, the coffee bean used in front street is Santavini, Ethiopia, which is a kind of anaerobic treated coffee bean with full fruit flavor. The extraction parameters are all fixed except for time, and the parameters are as follows: amount of powder: 20g powder / water ratio: 1:10 grinding scale: ek43 9.5scale, fine sugar grinding, 85% oversieving rate of No. 20 sieve (hot hand equal grinding), the production process is all the same, the coffee powder and water are poured into the container in turn, then stirred, sealed, and then put into the refrigerator at the set time! When the time is up, we take it out and filter it.

Then you can begin to taste it! The results are as follows: soak for 8 hours: the acidity of this cold extracted coffee will be bright, the overall taste will be lighter, the concentration is moderate, and the taste will be good. Soak for 16 hours: the acidity of this cold-extracted coffee will be more round, the juice will be fuller, and the concentration will be higher than 8 hours. Soak for 24 hours: the acidity of this cold-extracted coffee is not so prominent, the taste is more balanced and mellow! The whole will be stronger. It can be seen that the cold extract soaked at different times has different characteristics, and we can decide the soaking time according to our own preferences. And this is also affected by other parameters, so we can be flexible. after all, the advantage of immersion extraction is that the fault tolerance rate is high, and Qianjie's favorite under this set of parameters is to soak for 16 hours. because shallow roasted coffee soaked in this way will have a very full sense of juice, followed by. Don't worry too much about time.

But we should pay attention to that the storage requirements will be higher! Whether it is cold extraction or ice droplets, after filtering out, we must find a clean and sealed bottle for cold storage (three points must be satisfied). Otherwise, coffee is extremely easy to deteriorate, and then affect human health!

The shorter the placement time, the better, depending on the frequency you take out. Because many friends will brew out a large bottle in one breath, so that they don't have to make coffee for the next week. However, Qianjie will recommend that the time be limited to four days, that is, the four days after the production is completed, during which the coffee is less likely to deteriorate and it is not easy to drink spoiled coffee that affects health. Four days later, everyone will make their own choice.

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