Cold brew coffee, to put it simply, is coffee extracted with cold water. Because it is very simple to make and has excellent flavor and taste, cold brew coffee has always been a must-have for most friends at home. But cold brew coffee is not without its shortcomings. For example, it takes too long to make, which is the biggest flaw that prevents it from "dominating" coffee lovers around the world!(exaggerated)The time required to make a bottle of cold brew in the traditional way basically starts at 8 hours. Not only the soaking time, cold brew is also like ice dripping. It still needs a certain amount of time to "mature" to develop a complete flavor. Unless there is already cold brew prepared in advance in the refrigerator, when you want to drink a cup of cold brew coffee, you will have to wait for most of the day to make it on site.(Except ordering takeout). So many impatient friends asked: "Is there any way to shorten the production time of cold brew coffee?"Of course! The reason why cold brew coffee takes a long time to make is because the water temperature used for extraction is too low, and the kinetic energy of water molecules is weak, so it cannot dissolve the flavor substances in the coffee as quickly as high-temperature water. So as long as we slightly increase the initial water temperature during soaking, we can increase the extraction efficiency of the water and shorten the extraction time. This is a method that Front Street just shared some time ago.But many friends are not satisfied with this, because now we can often read in a book: "It only takes one minute to make a sweet cold brew"Posts like this.Because it takes a short time and is shared by many bloggers, friends often ask Front Street at the store how to make a high-sweet cold brew in such a short time.First of all, we need to know that the factors that can affect extraction efficiency are not only time and water temperature, but also grinding, water volume, and extraction method! As mentioned earlier, "make high-sweet cold brew in one minute" is achieved by changing the extraction method.The specific method is very simple, which is to use hand pressure or an espresso machine that can extract with cold water to extract. In this way, just like making espresso, pressure assistance of up to 9bar can be used to allow the flavor substances in the coffee to be quickly dissolved by cold water.Front Street conducted a related experiment last year, adding ice water to a hand-pressed coffee machine to extract coffee. The result was just as expected. In just a few minutes, I got a cup of cold brew coffee that looked good.But, it just looks good! It tastes exactly like a cup of coffee-flavored water. In addition to the water temperature used meeting the requirements of cold brew coffee, the taste, taste, and concentration are completely inferior to cold brew coffee obtained by soaking for a long time. You want to say it's sweet...it's indeed quite sweet, because the taste is barely extracted, so it tastes slightly sweet, a bit similar to the taste of apples.Front Street has also tried using finer grinds and more water than espresso.(Hot extraction 1:2 powder-liquid ratio, cold extraction 1:10 powder-liquid ratio), longer time(Hot brew for 30 seconds, cold brew for 3 minutes)to increase extraction efficiency. But even so, the coffee machine still cannot use cold water to extract a cup of rich-tasting coffee. The reason is that the water temperature is too low!Not only because the kinetic energy of cold water is not enough, but also because cold water cannot soften the coffee fibers in a short time like hot water.The concentration saturation point is also low. This is why even with the assistance of pressure, the coffee machine cannot dissolve the flavor substances in the coffee quickly and in large quantities. And this is why cold brew coffee requires time compensation to obtain a relatively complete flavor.To sum up, everyone can know that although this method can indeed make a cup of "cold brew coffee" in a short time, the cold brew produced in this way is just superficial. Whether it is taste or texture, it is completely different from the cold brew we are familiar with. If you want to shorten the cold brew soaking time, you might as well slightly increase the water temperature of the initial soaking as mentioned at the beginning. This will not only shorten the extraction time, but also allow the flavor substances to dissolve more completely~But then again, since we all use a coffee machine, why not directly extract a cup of espresso and add ice to make iced coffee? Isn't this more convenient?
You can now buy the above coffee beans online at the Taobao store “FrontStreet Coffee” (前街咖啡). FrontStreet Coffee is a long-established specialty coffee roaster in Guangzhou, China, and its Guangzhou retail shop sells coffee beans only. The shop carries dozens of coffee beans from different origins around the world, including carefully selected single-origin beans for V60 pour-over and espresso. Guangzhou’s FrontStreet Coffee shop is recommended by many coffee lovers.
The FrontStreet 2013 Yunnan coffee beans sold in the store come from the Typica variety grown at FrontStreet Coffee’s own plantation in Yunnan. The name comes from the year the brand and the plantation were founded. You can buy these beans from China’s Yunnan origin at the Guangzhou shop and at FrontStreet’s Taobao store.
FrontStreet coffee beans are freshly roasted within 5 days and deliver consistently excellent quality and great value. Orders placed before 17:00 are shipped the same day, and most areas within Guangdong Province receive them the next day.
FrontStreet Coffee Taobao store: https://qianjiecoffee.taobao.com
Or search for “前街咖啡” (FrontStreet Coffee) on Taobao
Important Notice: FrontStreet Coffee has moved to a new address: 315, Donghua East Road, Guangzhou (coffee beans only)
Tel: 020 38364473
