The hot weather always reduces our desire to drink hot drinks. In recent years, the introduction of cold brew coffee and iced coffee has always been dazzling. What is the difference? First of all, it is necessary to know that the acid will dissolve when the coffee is brewed at a high temperature, and you cannot extract some substances even at a low temperature.
Generally, hand-brewed coffee or espresso pours hot water into the coffee powder for high-temperature extraction. In contrast, cold-brewed coffee is only extracted with room temperature water at the highest temperature. Although the extraction speed is prolonged, the total extraction time will also be elongated, which leads to a rich flavor. So maybe you can smell fruit or fermented aromas before drinking a cold brew, but the acidity you can feel when you drink it is not apparent.
In addition to low acidity, cold brew is also characterized by its high sweetness, smooth taste, and fermented aroma. For friends who reject the acidity of lightly roasted coffee, you can give them a cold brew made from lightly roasted coffee, which may gradually open up their interest in specialty coffee.
Types of Iced Coffee
- Cold brew coffee:
In addition to the well-known “ice drop,” there are three methods: cold bubble (ice brew), Ice drop, and Water droplets. In addition to the different techniques (water temperature and time), the three types of coffee also affect the results of extraction, taste, and aroma richness.
- Cold Brew (Ice Brew)
Extraction method:
- Directly combine room temperature water and coffee powder.
- Soak in the form of a filter bag.
- Store it in the refrigerator, just like cold brewing tea.
The production method is the simplest (some people also heat the water first, add room temperature water, and then refrigerate and soak).
Extraction temperature: lower than usual temperature.
Production difficulty: low (see diagram above).
Concentration: low
Flavor Type: Fragrant, Fermented, Light Taste
- Ice Drops
Extraction method: Set up the appliance at room temperature, and the ice water dissolved in the top ice cube slowly drips onto the coffee powder for extraction, which takes a long time.
Extraction temperature: lower than usual temperature
Production Difficulty: Medium (see diagram above)
Concentration: Normal
Flavor Type: Fragrant, Fermented, Smooth Taste
- Water droplets
Extraction method:
Set up the appliance at room temperature to control the speed of dripping from the top of the water droplets to the coffee powder, which takes a long time. In addition, it is necessary to check the amount of water at the top diligently to avoid too much water and affect the dripping speed. The process is cumbersome.
Extraction temperature: room temperature water
Production difficulty: high (see diagram above)
Concentration: Normal
Flavor Type: rich, fermented, full-bodied
- Iced coffee:
- Japanese Iced Coffee
Hand-brewed coffee droplets leak into the container filled with ice cubes, and the coffee liquid brewed with a higher concentration directly melts the ice cubes, cools down, and dilutes the ice cubes, presenting a cold and delicious Japanese iced coffee
2.American Iced Coffee
The espresso liquid extracted from the espresso machine is added to the container filled with ice cubes, achieving the effect of cooling and dilution. It is slightly different from adding ice cubes after brewing American coffee.
Extension method: The above is to drink directly after the extraction, but there are many extended formulas and practices, such as adding milk, sugar, coconut water, and other raw materials. Many people have been looking for the comprehensive effect of coffee and ingredients.
Many shops use nitrogen generators to fill nitrogen to make nitrogen-iced coffee with a dense taste like beer. Sometimes lightly roasted coffee is used to make cold-brewed coffee with fruity and fermented aromas, but lightly roasted beans have higher oil content. If it is too low, it will appear that the body of the coffee is too low or the taste is thinner, and adding nitrogen will increase the experience of the mellow coffee taste without affecting the original taste of the coffee.
Conclusion
Finally, you should note that although cold brew coffee tastes smooth and complex, it often takes more than 12 hours to extract due to the long extraction time, and therefore its caffeine content is high. Extracted and diluted American iced coffee with the lowest caffeine content. Don’t be deceived by cold brew’s superb, smooth taste and unknowingly overdose on caffeine.
Also read How to describe the flavor of coffee
