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Cold brew coffee is so popular for two reasons. One is that whether in a coffee shop or at home, its brewing method is very simple. The other is that the flavor expressed by cold brew coffee not only conquers many coffee connoisseurs, but many newcomers to coffee will also fall in love with it immediately after tasting cold brew.

In this era infused with specialty coffee culture, people are pursuing more of the unique flavors that coffee can showcase from its origin without any other additions. Compared to high-temperature extraction, using low-temperature immersion can better express the unique charm of a coffee, and can also make the final flavor of the coffee more in line with the ideal flavor everyone expects.

"Coffee extracted at low temperature tastes cleaner and fuller"

Compared to most other extraction methods, long low-temperature extraction usually makes coffee produce more sweetness and a richer body. At the same time, compared to the iced Americano we are most familiar with, cold brew has a higher caffeine content, so its refreshing effect is better.

Last week, the Coffee Science Foundation and the Specialty Coffee Association published a new research report on cold brew coffee, analyzing that coffee extracted by low-temperature immersion has more floral and fruity aromas than coffee extracted at high temperature, while bitterness, sourness, and defect flavors are fewer.

This study found four sensory attributes that showed statistically significant changes related to extraction temperature (the changes were true for all tested origins and roast levels). Among these four attributes, bitterness, sourness, and rubbery flavor were all higher in high-temperature extracted coffee, while floral aroma was higher in low-temperature extracted coffee. Of course, for specific origins and roasting methods, there are also some additional sensory attributes that are significantly affected by temperature.

Using the same coffee beans, the same weight, and the same grind, the rate at which various chemical substances in the coffee particles dissolve in hot water and cold water is different.

During high-temperature extraction, the tannic acid within decomposes into pyrogallic acid, and various fatty acids also dissolve faster and in greater amounts in hot water, bringing bitterness and sourness. However, under low-temperature extraction, as time extends, the types of acidic compounds gradually decrease, so cold brew coffee has much less sour and bitter taste, and at the same time reduces the volatilization of coffee aroma, better locking the fragrance into the coffee.

Today's coffee beans have increasingly refreshing flavors, but at the same time are also increasingly sour, forming a great contrast with the mellow richness of coffee in the past. But for mass consumers, not everyone can accept the sourness of coffee, and they also do not like the traditional mellow taste. Therefore, cold brew coffee's mild sourness, low bitterness, and ability to express coffee's unique floral and fruity characteristics make it more likely to gain the affection and recognition of modern mass consumers.

Front Street Coffee (FrontStreet Coffee) When making cold brew coffee, Front Street gives priority to Front Street Kenya Small Tomato Coffee, Front Street Strawberry Candy Coffee, Front Street Flower Chief Coffee, and Front Street Mozart Coffee. They have elegant aromas, are sweet and sour, and are suitable for a variety of brewing devices.

To make cold brew, Front Street will first prepare a jar or kettle, put in the ground coffee powder, then use a1:12powder-to-water ratio to add cold water, place it in the refrigerator or at room temperature for8-12hours, then pour it out and strain it. The coffee powder particle size needed for cold brew coffee is similar to that for ice drip coffee, and can also be adjusted by yourself, but coarse particles require a longer soaking time. 

 Cold brew coffee can generally be kept fresh in the refrigerator for5～7days. There are also special iced coffee brewing pots on the market, with a filter mesh attached inside the pot, making it more convenient to make.

  I hope the above information can give you a further understanding of ice drip coffee. Slow work produces fine results; ice drip coffee is like the essence extracted by time, every drop so precious. Whether to cool off or to try something new, any coffee lover absolutely must not miss the good taste of ice drip coffee. 

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