The correct way to brew cold extract coffee! What proportion of powder and water should I use to make cold coffee? How finely should the iced coffee be ground?

In the past, Qianjie shared a lot of reasons for the "weak cold-extracted coffee", and then many friends suggested that Qianjie produce an extraction course directly. Just as the cold extract of the store has been well received recently, many guests are also asking about the relevant extraction parameters. So today, the maker of cold extract coffee has come!

The production of cold extract coffee is actually very simple, as long as we choose the right coffee beans that match our preferences, and then use the right parameters and close our eyes, we can make good cold extract coffee. After all, this method of extraction is basically done by mixing the ground coffee powder with water and refrigerating it in the refrigerator. The reason why many friends are unable to make good cold coffee is that they do not grasp the right parameters. If we want to make a good cup of cold coffee, we must master three key parameters: grinding, proportion and time.

The degree of grinding of coffee powder: the thickness of the degree of grinding determines the total surface area of coffee powder. when the total surface area of coffee powder is larger, water can penetrate into the interior more quickly, bringing out the flavor substances in coffee powder. For immersion extraction which is still for a long time, fine grinding contributes to the dissolution of flavor substances, so we can adjust the grinding degree of coffee powder a little finer than hand-brewed coffee. The ratio of coffee powder to water: the ratio of powder to water refers to the ratio of coffee powder to water, which determines the concentration of coffee. The reason why the cold-extracted coffee brewed by many friends is weak is that the proportion of powder and water is too low, and the concentration of coffee is too diluted by injecting too much water.

In fact, we can make the cold coffee thicker, because when the concentration is high, we can dilute it with ice, but the concentration is low. Emmmm, would you like to finish the juice over the fire? This is obviously not very good. Therefore, in the early stage, we would rather use a higher proportion of powdered water, so that the concentration of coffee is higher, and do not use too much water and cause the coffee to be too light. The soaking time of coffee: the last thing to pay attention to is the soaking time of coffee. Because it is cold extraction, it is necessary to soak the substance in the coffee powder, so the length of time determines the amount of substance dissolved. If we want the coffee to be as strong as possible, it is best to extend the soaking time appropriately.

When we are familiar with the above three points, we can enter the process of making cold extract coffee!

How do you make cold coffee? First of all, let's choose a coffee bean that suits our preferences. If the cold-extracted coffee you want to drink is juicy, sweet and sour, then you can choose lightly roasted beans; if the cold-extracted coffee you want to drink is very specific and outstanding, then we can choose to use beans with a higher degree of fermentation. And if we want to drink something heavier, we can choose some moderately dark, deep-roasted coffee beans (a little sweet-scented osmanthus can be added to the cold extract of deep-roasted coffee beans, and the coffee will be unexpectedly delicious).

For the specific selection of beans, you can go here to learn "how to quickly find your favorite coffee beans?" Qianjie chose a kind of Mozart, which is more popular with customers and friends in the store recently, as the beans for this cooking. The cold extracted coffee soaked in it will have a very full sense of juice, with flavors of grapes, berries, wine and purple flowers similar to lavender. The parameters are as follows: amount of powder: 80g (you can adjust according to your own consumption) Grinding scale: 9 scale of Ek43, 85% oversieving rate of No. 20 sieve, proportion of fine sugar grinding powder water: 1:10 soaking time: 12 hours remember to prepare a sealed container! When we grind the coffee beans into powder, the first thing to do is to pour the coffee powder into the container!

Then inject the target amount of water! Because Qianjie uses 80g coffee powder, it will be poured into the normal temperature water of 800ml.

Stir after pouring water to speed up the wetting of coffee powder!

The bottle can then be sealed and sent to the refrigerator for cold storage.

When the soaking time is reached, we can take out the coffee, filter the coffee grounds with filter paper, and enjoy the delicious cold coffee! (if the bubble is thicker, remember to dilute it with ice.)

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