Share the most detailed golden formula for cold extract coffee making on the whole network! What proportion of ground is used to make cold coffee brewed for several hours?

As we all know! Cold extract coffee is arguably one of the easiest coffees to make. Because as long as you mix water and coffee powder, leave it in the refrigerator for one night, and take it out and filter the next day, you can complete the production. It's super simple! However, this simplicity is only reflected in the process. For friends who have just started, the probability of rolling over is still relatively high. For example, recently, a friend asked Xiangqian for advice while buying beans. He said that the cold extract coffee he made tasted very salty and heavy, and tasted like soy sauce. He asked what caused this situation.

As Qianjie often shares, under normal circumstances, as long as there is no problem with the coffee beans themselves, the reason why a cup of coffee is not good is that the parameters are not used correctly. Water temperature, grinding, time, and ratio are the four main factors that determine the taste of a cup of coffee. No matter what kind of coffee it is, as long as it is not good to drink, we first need to examine where these four parameters go wrong. But the question arises, how can we know which parameter is not used correctly that makes coffee taste bad?

Very simple! Determine the problem by the taste of coffee!

Why is the cold extract coffee as salty and heavy as soy sauce? The previous friend said that the problem with homemade cold extract coffee is that it tastes very salty and then is very heavy. If the quality of the coffee beans itself is not a problem, the salty and heavy taste of the coffee produced means that the extraction and concentration of the coffee is in a very extreme state. "Salty" is the most difficult taste among the five flavors to be tasted by people from coffee, second only to "Xian", because the flavors are balanced and balanced. When there is no problem with the quality and extraction of your coffee beans, the salty taste in the coffee will be covered up by the sweet and bitter taste. But if your extraction rate is not high enough and you don't have enough sweetness and bitterness to balance and cover up the salty taste, then the taste of salty and sour substances, which are easy to dissolve, will be amplified, and coffee will easily taste sour and salty. astringent taste.

Careful friends should have discovered that Qianjie has been emphasizing a premise when sharing, that is, on the premise that there is no problem with the quality of the coffee beans. If the quality of the coffee beans is not high enough, for example, the coffee beans are mixed with defective beans such as unripe beans that were not picked up during harvest, or the coffee growing environment is not good enough and the maturity period is short, then these conditions will make the coffee It may be salty because these beans did not have enough sugar from the beginning.

Without enough sugar, rich aroma and taste cannot be developed in subsequent processing and baking! When we use these low-quality coffee beans or coffee beans with such beans entrained to make cold extracts, there may be obvious salty taste. So it is very important to choose a reliable business, such as Qianjie Coffee... Another situation is that your coffee beans are left for too long! Especially for deep-roasted coffee beans, if they are stored improperly or left for too long after they come out of oil, it is easy to cause oil oxidation. When we use these coffee beans to make cold extracts, it is easy to make salty coffee.

Then I will talk again after I finish talking! Heavy taste actually refers to the strong taste of coffee. I believe everyone can see the cause of this problem at a glance. It is because the proportion of powder and water used in making coffee is too high, and the extracted coffee substances are concentrated in a narrow "space", so the taste is concentrated and very strong. Too high a concentration can easily make coffee salty. Because the taste is too concentrated, it is difficult for the taste buds to distinguish the taste in detail. Therefore, the taste will always be mixed and then "packed" and transmitted to the brain, and the taste produced by "packed and mixed" will easily appear salty.

How to improve this situation? The problem is that the concentration of cold extracted coffee is too high. If the coffee has been made, then we can dilute the concentration of the coffee by adding ice and water to improve the taste of the coffee. If you find that the salty taste of the coffee has disappeared after dilution, it means that the problem is caused by the concentration; if the production has not yet started, then we can adjust the ratio of powder to water. Qianjie is an example. When making cold extract coffee, Qianjie will choose the ratio based on whether ice is added or not. If ice is added, the ratio of powder to water will be 1:10. If you drink it directly without ice, the ratio of powder to water will be 1:12.

Of course, other parameters are also important. If the salty taste of coffee cannot be eliminated by adding water, it means that the coffee may be extracted incorrectly, and we need to check other extraction parameters, such as grinding and time.

The degree of grinding is mainly determined by the degree of roasting of the coffee beans. For example, fruity medium and light roasted coffee beans such as Qianjie Esseau Hathiu, the grinding degree of such beans will be 75% to 80% of the sieve rate of No. 20; while for caramel chocolate-flavored medium and deep roasted coffee beans such as Qianjie Sumatra PWN Gold Mantelin, the grinding degree of such beans will be thicker, 70% to 75% of the sieve rate of No. 20. But it's basically the degree of grind used to make coffee by hand. The soaking time for cold extraction is relatively simple and does not require too much control. Soak for 8 to 12 hours. Then, after refrigeration, soaking and filtering, the Front Street Conference recommends putting it in a sealed bottle and fermenting for a few hours, which can make the aroma stronger.

Such parameters can basically stably produce a pot of cold extract coffee that can be easily tasted and tasted good. Everyone can give it a try and see if the situation improves ~

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