Cold extract coffee making proportional grinding time and step sharing! What coffee beans are suitable for cold brewing coffee?

Summer is coming, and many friends have asked about the parameters and steps for making cold extract coffee in Qianjie. So today Qianjie plans to share with you in detail the steps and what parameters are needed to make cold extract coffee.

Abrasion: Let's talk about abrasion first! Some friends often think that cold water is used for extraction of cold extract coffee and the extraction efficiency is low, so it is necessary to improve the extraction efficiency by fine grinding, so as to brew rich and delicious cold extract coffee. However, if you often have friends who share on the front street, you should know that for cold extracted coffee, the finer the powder is ground, the stronger the coffee will be. On the contrary, it may lead to insufficient extraction.

Because the extraction process of cold-extracted coffee is a long standing soak, there will be almost no disturbance to the coffee powder during this period. Therefore, when the grinding degree is finer, the more fine powder will be. Under long-term standing and soaking, the fine powder will easily accumulate together, reducing the extraction surface area, so insufficient extraction may occur. Therefore, Qianjie Association recommends that when making cold extract coffee, you can directly apply the grind degree of hand-brewed coffee. It can be a little thinner, but not too much. Although Qianjie Store does not produce coffee, there are already thousands of pots of cold extract coffee made. This degree of grinding is indeed enough for us to make delicious cold extract coffee. The recommended parameters are as follows: 75% to 80% sieving rate for lightly roasted coffee beans using No. 20 sieve; 70% to 75% sieving rate for deeply roasted coffee beans using No. 20 sieve.

Proportion: Proportion This parameter determines the concentration of cold extracted coffee! Under the premise of keeping the extraction rate unchanged, the more water we use to brew cold extracted coffee, the lower the concentration and the lighter the taste will be; conversely, the less water we use, the higher the concentration and the stronger the taste. However, because the extraction efficiency of cold extraction is generally low, it does not dissolve a large amount of flavor substances in coffee like hot brewed coffee. Therefore, the amount of water we use to brew cold extracted coffee is better than that of hand-brewed coffee. Less, increase the concentration of the flavor, which can be 1:10 to 1:12. If you plan to add ice when you drink cold extract later, Qianjie will recommend using a ratio of 1:10 powder and water; if you drink it directly, it is best to use 1:12.

Time: The length of brewing time can also determine the intensity of the coffee. Generally speaking, the recommended brewing time for cold extracted coffee is 8 to 12 hours. Although the longer the brewing time, the stronger the coffee will be, after a certain extent, the growth of the taste will drop significantly because the concentration is too high. relationship. Of course, it doesn't matter if you want to soak for a long time. In short, try to control the extraction time to more than 8 hours.

Coffee beans: Although all coffee beans can be used to make cold extract coffee, there are always some coffee beans that are particularly suitable, the type that is easier to brew to taste. If you like a strong fruit flavor, then the choice of coffee beans can be Xizhao, the dividing line of Qianjie. It is a double anaerobic medium and lightly roasted coffee bean. The cold extract coffee brewed with it will have a strong flavor. The flavors of grapes, apricots, passion fruits, floral flowers, and fruit wine are very, very good;

Or Front Street Grana Rose Summer, which is a sun-treated medium to light baked Ethiopian beans. Compared with Xizao, the cold extracted coffee made by it will be fresher. It has the flavors of citrus, berries, apricots, and oolong tea. It is refreshing and delicious; if you like mellow and non-sour coffee, then the choice of coffee beans is recommended to give priority to medium and deep roasting. For example, the Front Street PWN Golden Mantonin or the Front Street Papua Paradise Bird in the Front Street Douban are good choices. The cold extract coffee made with them will have the aroma of chocolate, caramel, and cream nuts, which is very good.

After talking about the parameters and materials, Qianjie came to share the production steps. Here, Qianjie used the Qianjie Grana Rose Summer described above. The parameters are as follows: powder and water ratio: 1:10 Grinding degree: 75%~80% sieving rate of No. 20 sieve mesh Soaking time: 8 hours ① First, we prepare a sealed bottle, and then pour all the coffee powder and water in; ② Then stir and seal, and then put it into the refrigerator for refrigeration; ③ After 8 hours, we took it out and filtered; ④ After the filtration was completed, we put it back into a sealed bottle and placed it in the refrigerator for refrigerated fermentation, in order to make the flavor of the cold extract stronger; ④ After the fermentation is completed, we can start to enjoy delicious Cold extract coffee!

- END -

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 。

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473