Does cold extract coffee need to be steamed? The right way to brew cold coffee! What is cold extract coffee? How to make cold extract coffee?

Cold coffee, because it is simple and convenient to make, so even in the cold winter there are still many friends enjoy the delicious cold coffee. Recently, a saying about cold-extracted coffee has become popular again: first steam the coffee powder in hot water, and then carry out the cold-extraction process, and finally the cold-extracted coffee will taste better than that without steaming.

As we all know, the production method of cold-extracted coffee has always been the extraction method of soaking at a low temperature. We only need to mix the water and coffee powder, seal it and then soak it in cold storage. The practice of steaming hot water before soaking is obviously contrary to the traditional practice of cold extraction coffee, so can such a way really make cold extraction taste better? Why don't we just start our experiment and check the results?

In the extraction experiment, in order to better distinguish the difference between the two, Qianjie will use a coffee bean with conventional treatment and fresh flavor, which is Sidamo's Sakui 8.0. The extraction parameters except water temperature are exactly the same, and the parameters are as follows: amount of powder: 25g grinding degree: 10-scale grinding of Ek43, 80% screening rate of No. 20 sieve, same powder-water ratio as hot hand: 1:12 soaking time: 8h conventional pot of cold extraction is very easy to make! As we are familiar with, directly mix the powder and a certain proportion of room temperature water in a container, seal and throw it into the refrigerator.

Then make the cold extracted coffee with the steaming step! Let's first soak the coffee powder with 40ml 92 °C hot water for 30 seconds!

After 30 seconds, pour in the remaining 260ml normal temperature water, stir well, seal and put into the refrigerator to soak.

Eight hours later, we took out two pots of coffee, then filtered out the coffee grounds and tasted them separately.

Indeed, there will be some difference between the two. The conventionally made pot of cold extract Sakuran tastes like strawberries, oranges, honey and melon, with high sweetness and refreshing taste. The pot of Sakuran, which is steamed and then cold extracted, does not have much difference in flavor performance, but its concentration will be relatively higher.

Why is there such a difference? Although, it is true that the concentration of cold-extracted coffee has changed due to the increase of steaming. But what we need to know is that the main object of changing cold-extracted coffee is not steaming, but the parameters we use to complete this step. The reason is very simple, we only need to understand the effect of steaming on coffee. Usually when we brew coffee, the purpose of steaming is to remove the carbon dioxide hidden in the coffee powder, because hand-brewed coffee is a trickle extraction, and water and coffee powder are not in constant contact. And we need to extract the flavor substances from the coffee powder in a short time, so we need to steam this step to release the carbon dioxide that hinders the stable extraction.

The cold-extracted coffee belongs to immersion extraction, which simply means that the coffee powder is soaked in water for contact extraction. Because it takes a long time, water and coffee powder are in constant contact, so the carbon dioxide in coffee powder will not affect the extraction. Therefore, we can hardly see the steps of steaming in ways such as pressure kettle, cup test, siphon kettle and so on, because it is not necessary. The same is true for cold coffee.

So at this point, I believe you already understand why there is a difference between steamed and unsteamed cold extracted coffee, which is due to the temperature of the water. The higher the water temperature, the faster the flavor substances in the coffee dissolve, and vice versa. The reason why cold-extracted coffee needs to be extracted for a long time is that the temperature of the water used is not high, and it is necessary to carry out the substances in the coffee powder little by little. On the other hand, we use 92 °C hot water during steaming, which not only acts on steaming, but also affects the overall water temperature during subsequent soaking. The water temperature injected by conventional cold extraction during soaking is about 25 °C. under the influence of this small amount of 92 °C hot water, the overall water temperature is about 32 °C. Because the water temperature is higher when it is soaked, the flavor substance dissolves faster, so the concentration of coffee is naturally higher at the same extraction time. (cold extract with steaming on the right)

To sum up, we can know that steaming is not the main reason that affects the cold extract coffee, the water temperature is. But even so, the intervention of hot water will still make a certain change in the amount of material released, which is undeniable, but the impact will not be great, so Qianjie does not elaborate too much on whether it is necessary to use steaming, depending on the individual. If you want to shorten the soaking time of cold extraction, you can reduce the extraction time by increasing this step. But if you are like Qianjie, use cold extract just for convenience (I'm not I don't have it). It can be done in the usual way, after all, it tastes good. Lengthening the soaking time or increasing stirring can also achieve the same effect (concentration).

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