Kenya bean baking method hot water extraction method for re-baking iced coffee beans

Formula: Kenya AA + Yega Sheffield G1 (100% pure Arabica beans)

Baking: Vienna

Packing: half pound / bag, aluminum foil Kraft paper composite bag, with sealing buckle and one-way exhaust valve

Flavor: chocolate, caramel, slightly smoky. Frankly speaking, when it comes to Vienna-level baking, what we want is the aggressive scorch and drive, fruity and sour aromas that have retreated to the background. This bean is specially prepared for iced coffee or Espresso lovers. The flavor is direct and fierce. But the entrance does not feel bitter but very clean, and the mouth is immediately filled with a smell of caramel and chocolate, which is very refreshing. If you use this bean to do Espresso, it can reflect its domineering and full-bodied aroma while maintaining the characteristics of rigorous and down-to-earth taste.

Production process:

Espresso

The temperature can be controlled at 91-92, pay attention to the fineness and the strength of the powder, this heavy baking has been walking on the edge of coking, brewing is very exciting, so can no longer apply a heavy hand.

Iced coffee

Here I would like to introduce two simple and practical methods of iced coffee extraction. The reason why they are called extraction method rather than brewing method is that there are so many ways to drink iced coffee, everyone has their own secret recipe. Iced coffee with ice cream, condensed milk, cream, chocolate, or even smoothies, Oreos, Ram wine or Erguotou, you can do whatever you want. I will only briefly introduce the method of making iced coffee solution.

1. Cold water extraction

This method is one of the most frequently used by myself, all because it is simple and has a lot of ways to play.

The specific process is as follows:

Ground coffee powder can be slightly finer than hand-brewed coffee.

Pour the ground coffee powder into a bottle of distilled water or drinking water, and the ratio of powder to water can be controlled between 1:15 and 20, depending on your own taste.

Close the lid, shake the water bottle and mix the coffee powder and water well.

Put it in the freezer and refrigerate for 12-24 hours.

Remove, filter the coffee suspension and serve.

In this way, there are three main variables that can control the taste of the finished product: the fineness of the powder, the shaking strength and time, and the refrigerating time.

The finer the powder, the heavier the taste.

The harder it shakes, the longer it lasts, the heavier the taste.

Finally, cold storage time is also a very critical factor. The solubility of caffeine in water decreases as the temperature decreases, and the solubility at a temperature below 5 degrees Celsius is about 30% lower than that brewed in hot water, so if you pour coffee powder into ice water in the first place, it will make the caffeine content of the final coffee liquid lower than that of coffee brewed at high temperatures.

As for the time to refrigerate, there are rumors that the coffee liquid will begin to ferment after being refrigerated for more than five days, but I haven't really felt anything special yet, even after seven days in the refrigerator.