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For coffee companions, whether it's pour-over coffee, espresso, orcold brew coffee, the coffee fun they bring is different, but all are interesting. Entering the hot summer, cold brew coffee becomes quite popular, but its production time is the longest, taking at least a day, yet this does not affect customers' love for it at all. So this time, Front Street Coffee (FrontStreet Coffee) will look at the production method of cold brew coffee, and how to control the ratio of cold brew coffee to produce a rich and refreshing coffee.

Put the coffee grounds into the middle pot

Since cold brew coffee cannot use high temperature to extract a large amount of aromatic substances from coffee grounds, especially the large-molecule aromatic compounds mainly found in medium-dark roasts, which are difficult to dissolve in ice water, light-medium roasted coffee beans with rich floral and fruity aromas, obvious sweetness and acidity, or a winey aroma are usually used. Front Street Coffee (FrontStreet Coffee) would recommend the winey Front Street Honduras Sherry coffee beans, or the Front Street Costa Rica Strawberry Candy coffee beans with blueberry and strawberry fruit aromas. The coffee grounds should be ground to a medium-fine grind.

Drip with water or ice cubes below 5°C. Special reminder: before starting the drip, the coffee grounds must be completely pre-wetted to avoid channeling, which would prevent water droplets from passing evenly through all the coffee grounds.

Place ice cubes in the upper pot

Cold brew coffeeThe water-to-coffee ratio is about 1:8 to 1:10. If using 100 grams of coffee grounds, then the weight of the ice + water mixture placed in the upper pot is about 800 to 1000 grams (recommended ice:water = 1:1).

However, when making cold brew coffee, the baristas at Front Street Coffee (FrontStreet Coffee) choose 60 grams of coffee beans and extract about 600 milliliters of cold brew coffee, that is, a grounds-to-liquid ratio of 1:10. For the grind size, choose a size slightly finer than pour-over coffee, with about 85% passing through a 0.85mm standard sieve. With a finer grind and a low grounds-to-water ratio, the extracted cold brew coffee is rich and full-bodied. The purpose of doing this is because ice will be added later to dilute it when serving.

Of course, a 1:10 ratio is considered a relatively rich level. Under normal circumstances, the grounds-to-liquid ratio of cold brew coffee is about 1:12-1:14.

If it is for personal preference and you have a drip filter device at home, you can adjust the ratio according to your own taste.

Control the drip flow rate of the water droplets

Controlling the drip flow rate is a very important part of making cold brew coffee. If the water droplets flow too fast, extraction will be insufficient, and the coffee will be very weak and lack aroma. Conversely, if the flow rate is too slow, the coffee will ferment, producing sourness or a winey taste. According to experimental results, it is recommended to adjust the flow rate controller of the cold brew coffee pot to the optimal flow rate: 7 drops every 10 seconds.

Wait

Many friends ask Front Street how much water and how much ice to add. Regarding this question, Front Street says that as long as it remains an ice-water mixture throughout the process, it is fine, because we adopt the form of ending extraction once the target amount of coffee liquid is reached. Therefore, the excess ice water in the upper pot will not affect the coffee liquid.

The biggest feature of cold brew coffee is the long wait. Depending on the amount of coffee grounds and ice, it basically takes 3.5 to 12 hours! The entire extraction time at Front Street Coffee (FrontStreet Coffee) lasts about 6-8 hours.

Refrigerate

After the cold brew process ends, the coffee liquid is usually put into a glass jar, tightly covered, and placed in the refrigerator to chill for a period of time. The finished coffee liquid should be stored in the refrigerator for 12 hours before drinking. This can enhance the coffee's aroma and sweet aftertaste, and even its winey aroma.

Additional suggestions

Front Street's general parameters for making cold brew coffee are: 60 grams of grounds, a grind finer than pour-over grind, 85% passing through a No. 20 sieve, a drip rate of 7 drops every 10 seconds, producing 600ml of cold brew coffee, with a time of about 6 hours.

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The above content is compiled by CoffeeHunters, a coffee news website.