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Share the recipe for cold extraction Vienna coffee! What coffee bean ratio parameters should I use to make cream cold extract coffee best?

Published: 2026-04-16 Author:

Last Updated: 2026/04/16, There is nothing more satisfying than having a cup of iced coffee in the hot weather. If there is, add a layer of cream! It can be said that cream has always been an excellent match for coffee, because it has the opposite sweet taste and soft touch to coffee, so when we add cream to coffee,

There is nothing more satisfying than having a cup of iced coffee in the hot weather. If there is, add a layer of cream!

It can be said that cream has always been an excellent match for coffee, because it has the opposite sweet taste and soft touch to coffee. So when we add cream to coffee, we can get a cup similar to Dirty, but better than Dirty. Good coffee with greater contrast and richer layers. For example, Viennese coffee or Combo Blue is famous today for adding cream. So what Qianjie wants to share with you today is a cream coffee that is very suitable for drinking in hot weather-Cold Extract Vienna. If you have anyone who has tasted it outside, you will know that it is really super delicious. It is not an exaggeration to say that it is "the best in the coffee industry"! (Maybe a little bit...)

Cold extraction Vienna is very simple to make. As Qian Jie mentioned at the beginning, we only need to cover the cold extraction coffee with a layer of cream. There is nothing too special about it. It is a coffee that can be easily reproduced at home. But if you want to talk about how to make coffee better, there are two points that you should pay attention to~

1. The choice of coffee beans is still the first choice of coffee beans! Coffee beans are the foundation of the taste of a cup of coffee. Coffee made with different coffee beans will differ in taste, taste and other aspects. Although all coffee beans can be used to make cold extracts, when we want to cover the top of the cold extracts with a layer of cream, there is still the most preferred coffee beans (at least Qianjie thinks so).

Since the cream used is sweet, it is best not to choose coffee beans that are baked too lightly when choosing to make cold extract. Because lightly roasted coffee beans retain more acid, although the cold extracted coffee made from them will have a relatively obvious aroma of flowers and fruits, their sour taste does not match the taste of milk, so it will be more abrupt when drinking. Therefore, the Front Street Association recommends using moderately and deeply roasted coffee beans to make cold extract Vienna's cold extract coffee. Because these beans will have a strong roasting aroma and weak acid, which will form a sharp contrast with the taste of cream.

Although the contrast is strong, it is not abrupt. Just like Dirty coffee, it will bring richer layers to the coffee. Therefore, the Qianjie Association recommends that everyone use deep-baked coffee beans to make it. For example, the Qianjie Indonesia Golden Mantanin in the Qianjie Bean List is very suitable! The coffee made by deep-roasted it has little sour taste, and then has flavors of chocolate, caramel, nuts, and spices. These flavors can well set off the sweetness of the cream, and the cold extract Vienna made with it is really delicious!

Second, the choice of cream is followed by cream! We also have many different styles to choose from for cream to cover the top of cold extract coffee. The more common thing is to send a large amount of air into it and can be used to shape and have a fluffy taste. This kind of cream is commonly used in various traditional coffees, such as Kangbaolan and traditional Viennese coffee. The other is that the cream with a certain liquidity is retained without too much whipping, or the milk cover will be easier to understand. Because the milk cover is not so high, it will retain a certain degree of liquidity and the taste will be relatively strong. It is currently common in various new tea drinks.

Compared to completely whipped cream, the Front Street Association recommends that everyone use a milk lid to top the cap. Because the high mobility of the milk lid allows us to taste this cup of coffee better, we can drink cream and coffee at the same time in one sip. Not only that, we can also use a spoon to stir and mix the cream and cold extract coffee during the process to transform it into another completely different milk coffee, which will be more abundant to drink~

So the above are the two details that need to be paid attention to when making cold extraction Vienna. Without saying much, I will let Qianjie share how to make it~

The coffee beans used in Qianjie here are the above-mentioned Qianjie Golden Mantelin. The parameters are as follows: powder and water ratio 1:10, grinding degree is 70% of the sieve rate of No. 20 sieve, and soaking time is 8 to 12 hours.

Because cold extract coffee is often shared on the street before making, I will just skip it here. It's just that when we filter out the cold extract coffee, we can put it into a sealed bottle and "ripen" it for a period of time. This can give the cold extract coffee a stronger flavor and fermentation aroma, and it will be more delicious to drink. When the cold extract coffee is finished, we can start blowing away our milk caps. Traditional milk caps will be flavored with a certain amount of salt, but the addition of salty taste will make the taste of coffee more complicated. People who like it will like it very much, and people who dislike it will dislike it. So whether to add salt or not depends entirely on personal preference. Qianjie chose to make it without salt. He just needed to add the right amount of sugar to the cream according to his taste preference, and then he could start to batter it. Beat it until the liquidity is low and you can stop. All you have to do is pour the milk lid on the cold extract coffee, so that a cup of cold extract Vienna is finished~

When tasting, we can take a little gulp and drink cream and coffee together, so that we will have a richer tasting experience! When ingesting it in a large gulp, the first thing you taste is a milk lid with soft taste, strong milk aroma that melts immediately in the mouth. The cold extract coffee you drink is clean and clear, and the flavor is mainly chocolate, caramel, and spices. Due to the huge contrast in taste and taste between the two, not only do they not produce any obtrusiveness, but they set off each other, making each other's delicacy more prominent and very rich in layers. The actual tasting experience will be more amazing than what Qianjie describes. Everyone will know once they try it, Qianjie will not go into too much detail here~So the above is all the content shared by Qianjie this time. Interested friends can try it at home. It's really very simple and very delicious~

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FrontStreet Coffee is a long-established specialty coffee roaster in Guangzhou China, selling freshly roasted beans from its own farm in Yunnan as well as dozens of carefully selected single-origin beans from around the world for both pour-over and espresso. The products deliver consistently excellent quality and great value, with shipping within 24 hours. Guangzhou’s FrontStreet Coffee shop is recommended by many coffee lovers, and the beans are now available online at the Tmall 。