What is the proportion of cold extract coffee and water powder? How long does it take to brew cold coffee? Why is iced coffee so weak?

Recently, Qianjie shared many ways to make cold extract coffee. Because it is very simple to operate, many friends have begun to make cold extract coffee at home. However, many friends said that although they also use the same method to make cold extract coffee, the coffee produced just has no flavor. Except widowed or widowed, just like some single people.

Generally speaking, there are only two possibilities that will cause the coffee to become weak. One is that the extraction parameters are not used correctly, and the other is that there is a mistake in operation. However, cold-extracted coffee is different from conventional coffee making. In addition to the above two possibilities, there will be another factor that can lead to insufficient extraction. It doesn't matter, Qianjie will come to share today on how to make the coffee fragrant and strong when making cold extract coffee. So first step: find the right parameters.

Finding out whether the parameters used are correct will directly reflect the taste and concentration of the coffee. When you feel that the concentration of the coffee you brewed is not enough and the taste is too faint, there is a high probability that the parameters are not used correctly. As for what parameters are suitable for making fragrant cold extraction, we can start with time and water volume. The method of making cold extract coffee is very simple. It is to mix coffee powder and water well, then seal it and place it in the refrigerator to refrigerate and soak it. The longer the soak time, the fuller the flavor will be. However, Qianjie found that many friends were worried that the coffee would appear bitter, miscellaneous, etc. after soaking for too long, they took out the cold extracted coffee early and filtered it.

But in fact, there is basically no need to worry about over-extraction when making cold extracted coffee. Qianjie often mentioned before that the immersion method is the extraction method with the highest fault tolerance rate. Because the immersion extraction efficiency will continue to decrease as the liquid concentration gradually becomes saturated, this can effectively inhibit the release of bitter substances and prevent over-extraction. What's more, the extraction efficiency of ice water is even lower, so we don't have to worry about over-extraction, so we can just soak it with confidence and boldly ~(Some time ago, a friend asked in this article when soaking in 94-degree hot water for four minutes would be over-extracted, and the answer is also the same.) Generally speaking, the Qianjie Association recommends that the soaking time of cold extracted coffee start at eight hours. When using room temperature water, a sufficient extraction rate can be obtained in eight hours, at least it will not be without taste. Then the longer you soak, the stronger the flavor will be.

The amount of water should not be detailed here, because everyone knows that the amount of water affects the concentration of coffee. When there is relatively more water, the lower the concentration of the coffee brewed will be. When there is relatively less water, the stronger the coffee brewed will be. Under normal circumstances, the ratio of powder to water used in Qianjie is 1:10. Because of the need to add ice to keep warm in the future, this relatively strong ratio was chosen. If you also have the habit of adding ice when drinking cold extract, try the ratio of powder to water of 1:10 to make cold extract coffee ~(If you don't add ice, you can make it lighter, and use a ratio of 1:12 powder to water)

Roughing and grinding is a drop! This is somewhat counter-intuitive. Generally, when the coffee powder is ground more finely, the greater its total surface area and the higher the extraction rate should be. This is a concept we are familiar with. But it is not very suitable here for cold extraction! Because cold extraction is a soaking process that is left standing for a long time, although fine grinding can increase the total surface area of the coffee powder, the more finely the grinding, the coffee extraction efficiency will be reduced. Because finer grinding means more fine coffee powder will be ground, which will make it easier for the coffee powder to gather together and agglomerate after absorbing enough water and sinking.

When the coffee powder agglomerates at the bottom, water will be difficult to penetrate and extract. The inner coffee powder is isolated due to agglomeration, so water can only extract the coffee powder on the outside. This means that the total water-contacting surface area of the coffee powder decreases instead of increasing, so the extraction efficiency will be reduced, making it easier to cause insufficient extraction. So there are two improvement plans for this situation, one is rough grinding. Rough grinding can increase the gap between powders, reduce the occurrence of agglomeration of coffee powder, and improve the extraction rate. Generally speaking, the grinding used when soaking in front street is the grinding degree of hand-brewed coffee during hot rinsing, or the grinding degree of ice-brewed coffee is slightly thinner, depending on the beans. The deeper the beans are baked, the thicker the grind we use will be.

Another way is to separate the coffee powder by using tea bags. The agglomeration of coffee powder is caused by sinking and accumulating after absorbing enough water. By separating the coffee powder from the tea bag, the coffee powder can be prevented from sinking and causing agglomeration, and the extraction efficiency is higher. Everyone can decide the amount of sub-packaging, 5g per pack, 10g per pack, and 15g per pack can be used ~

Increase agitation If there is no way to grind or assist with tea bags, we can use the third method to improve the extraction and concentration of coffee-increase the number of agitation times.

By stirring the coffee powder at regular intervals, we can break up the agglomerated coffee powder and allow the water to extract the coffee powder that was originally isolated inside. At the same time, stirring can increase the dissolution rate of substances in a short period of time, and the final coffee can thus have a higher extraction rate and concentration. But it should be noted that this method is relatively troublesome because we need to stir the coffee powder regularly. The dispersed state of coffee powder after being beaten up will not last for long, and will soon sink and agglomerate, so we need to stir it every once in a while, which will be a lot of trouble compared to other methods. Therefore, when conditions permit, Qianjie Association recommends using coarse grinding or sub-packaging with tea bags to improve the extraction rate.

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