Why is the difference between hand-brewed coffee and cold extracted coffee so big?

Hand brewing and cold extraction are the two extraction methods that enable us to drink individual coffee quickly and conveniently in our daily life. Just yesterday, a friend asked a question about these two methods backstage in Qianjie: in Qianjianjianjie, I used the same bean to make hand brew and cold extract respectively, but why do they feel different about coffee?

Very good. Before the conclusion is released, Qianjie uses the same bean to make a hand-brewed coffee and a cold-extracted coffee respectively. Let's take a look at the different feelings between the taste of the two.

Compared with hot brewing and cold brewing, the flavor of ice brewing will be weaker than that of hot brewing, but the overall tonality of the two will not be much worse, so the hand brewing of this experiment will mainly use beans: Asaria, Kenya. Flavor: Wumei, Little Tomato, Sydney.

Hand punching parameter cold extraction parameter 20g20g ratio 1g 151ug 12 grinding ek43 10 scale, 20 sieve mesh 60% oversieving rate water temperature 92 °C 23 °C three-stage soaking extraction time 2 minutes 02 seconds 8 hours

Kenya, where hand-brewed coffee comes out, has a relatively high sour quality. We can directly feel the sweet and sour flavor of black plum and small tomato with distinct levels. After drinking it, we have a sweet return to sweet taste, and the overall feeling is very clean. The Kenyan acid extracted from cold extract coffee is relatively soft, sweet and sour taste is more balanced, black plum, small tomato, yellow sugar flavor blend with each other, more smooth, the level is not so distinct, with a slightly fermented aftertaste!

Indeed, the two drinking experiences are very different! The acidity of Kenya is higher, the flavor is obvious and outstanding, while the acidity of cold Kenya is soft and the taste is well balanced. Well, friends can imagine in advance what causes the difference in taste.

First, the first difference between hand-punching and cold extraction is their extraction method! The extraction method of hand-brewed coffee is "drip filter". When hot water is injected, the extracted coffee liquid will be filtered out at the same time, and the contact time between powder and water is relatively short, while the extraction mode of cold-extracted coffee is "immersion". Coffee powder and water are mixed together for a long time!

Second, the proportion of powder and water is the second, that is, the proportion of powder and water! The powder-to-water ratio of hand-brewed coffee is 1:15, which gives the flavor substances in the coffee plenty of space to show! On the other hand, the powder-to-water ratio of cold-extracted coffee is usually in the range of 1-10-12, which makes a large amount of coffee concentration accumulate in the small space. So that's why, even if the cold coffee is cold enough, we still need to add ice, not to cool down, but to "dilute"!

Third, water temperature there is a biggest difference between the two extraction methods-"the water temperature used for extraction is completely different"! This is the biggest factor that leads to the difference in taste and taste! Coffee contains quinic acid, tannic acid, amino acids, caffeine, oils and other substances. The sour, sweet and bitter taste is made up of them. There will be a step-by-step release of these substances in the process of extraction, first a large amount of sour substances, then a large amount of sweet substances, and finally a large amount of bitter substances! The temperature of the water is the main factor that directly affects the release amount!

The higher the temperature of the water, the faster the material is extracted. Therefore, a variety of changing factors may affect the taste of coffee. So in a short period of two minutes, we need to concentrate on cooking, mainly in order to carefully control the extraction rate, so that these substances do not release too little or too much! The lower the temperature, the slower the material is extracted and the longer it takes. However, even if we lengthen the extraction time, we only improve its extraction rate, the amount of material extracted by it will still be much less than that of heat shock, especially "tannin", which contributes to both sour and bitter taste. The reason why the level of cold-extracted coffee is not as rich as hand-brewed coffee is that it is less sour (yes, but not much). Moreover, the alcohol thickness / body of a cup of coffee is largely due to the existence of bitter substances, when the proportion of bitter substances in a cup of coffee is greatly reduced, the feelings of other flavors will be magnified, but the taste will not be too thick (as opposed to making coffee). Therefore, the tonality of cold-extracted coffee and hand-brewed coffee is completely different.

But this is not to say that cold extract is not good, Qianjie just explains the reasons why they feel different ~ it has its own advantages! Cold extract after a long period of fermentation, with a specific flavor of fermented wine, and its sweet and sour taste like berry wine, and very smooth, this is a feeling that can not be reflected by hand. Otherwise, why would the merchants take the cold extract out for sale instead of just selling it? finally, which friends have the same answer as in front of the street? Raise your hand ~ ~

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