Cold Brew, n'ice and clean, just for you!
How to make a nice and clean Cold Brew to refresh your summer days.
Let's explore together the steps to brew a cold coffee. Ideal for the coming summer days, you will be able to try different ways to brew your favorite cold brew.
Usually the same cupping grind, similar to brown sugar, but start to try different ratio with different size is my recommendation.
60 and 80 grams tends to be light
80 and 120 grams is more intense
If you like sweet coffee, try making the extraction with a higher temperature. A pre-infusion at a high temperature highlights the sweetness.
But if you prefer more acid, leave the cold brew container in the refrigerator for the entire extraction time.
It is essential to take into account the extraction time, since it affects the residual flavor of the drink. It is very important to consider it when working with a coffee that has had a higher roast level. Between 8 and 16 hours a juicy, light residual and less bitter sensation is obtained.
On the other hand, between 16 and 30 hours a sweeter, more complex and richer flavor is obtained as each hour passes. however, a drier residual could be generated.
Having the exact amount of minerals like magnesium and calcium can really help the barista get a better extraction. Magnesium helps in the extraction of intense fruit flavors and intense flavors, while calcium enhances the creamy notes, if there is an excess presence of those or others that saturates the water then there will be less space for extraction.
Different compounds are extracted at different speeds and this is due to their weight and structural complexity. The lighter compounds need less time and energy to dissolve.
The first to be extracted are:
- ACIDS: which contribute sour and acidic flavors of the drink
- OILS OR FATS: that although they are not soluble in water (viscosity)
- SUGARS: they can be simple or compound, the simple ones are those that are diluted first, then complexes do that although they are not soluble in water they break down and form smaller particles than if they are
- VEGETABLE FIBERS that hold the coffee together provide a dry and bitter flavor.
Compounds that add flavor to the extraction
- Caffeine: Bitter
- Acid: sour / sweet fruit
- Greases: Viscosity
- Sugar: Sweetness and viscosity
- Carbohydrates: viscosity and bitterness
More water in relation to it, coffee = less body = more definition = more flavor (Extraction)
Less water in relation to coffee = more body = less definition = less flavor (extraction)
RATIO VS ROASTING
Higher roasts are more porous and require less time and less energy to release soluble material.
More soluble coffee means more roasted. they need less water to provide the same amount of flavor, but careful quantity is not always quality.
Less water increases the perception of BURN AND SMOKE flavors.
On the contrary, if a coffee is under roasting it needs more water, more time, more energy and finally more water to find a balance and sweeter in the drink.
RATIO VS FRESHNESS
Less fresh or old coffees should be prepared with less water. Fresh coffees do not necessarily need more water, understanding the best way to distribute the water and, above all, modify the pre-infusion.
In Collaboration with our Colombian Friend @ladelostintos
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