Cold brew coffee is one of the most popular drinks in coffee shops today, and according to some estimates, the value of cold brew coffee worldwide will increase by nearly $440 million by 2027. Cold brew because of its relatively simple way, but also can prepare more people at one time, become an important choice for young people nowadays, but there is no seasonal limit, there will be many people like to order a cup of cold brew coffee to drink.
Cold brew caffeine has a special production method. Through long-term low-temperature immersion extraction, the coffee liquid will show a little fermentation, the overall body will be more round and full, and the flavor in the mouth will be relatively solid, so it has also won the favor of many people. like. Therefore, people have begun to continuously study and explore the impact of this immersion coffee extraction method on the flavor at different temperatures. Research has found that cold brew coffee has more floral aroma, bitterness, low acidity and other characteristics than hand-brewed coffee.
In fact, the reason why cold brew coffee is so popular is also due to the impact of low-temperature immersion extraction on the flavor senses. A very important feature is that cold brew coffee is sweeter, more rounded, and has less acidity, so it has a more pleasant taste. It is very good, which usually attracts consumers. In addition, cold brew is usually made with black coffee, which makes people think it is a healthier drink without additives, and young people will naturally like it. In addition, the popularity of canned cold brew coffee in supermarkets has also promoted young people’s awareness of and consumption dependence on cold brew coffee.
So what exactly makes cold brew coffee taste different from other conventional hot hand-brewed coffee? In fact, during the extraction process, extraction variables will have an impact, but the roasting degree and origin will always have a greater impact on the taste characteristics. Therefore, different roasting degrees and origins will have different effects under different extraction temperatures, such as Ethiopian beans. Cold brewing at 4°C will give you more floral and fruity flavors.
The researchers also discovered an even more amazing thing, that is, although the cold brew coffee we drink does not feel acidic, when we use pH test paper to test it, we will find that it is acidic, so it depends on the content of the cold brew coffee. What acids are there, citric acid, malic acid and acetic acid taste more sour but like chlorogenic acid is chemically acidic but tastes less sour. Also, to a certain extent, the presence of bitter compounds makes cold brew coffee feel less sour to my senses.
When talking about practical applications, we can also understand that although the origin, roasting degree and brewing temperature all have their own impact on the taste of coffee, once we understand these details, we can have effective cold brewing operations. There is some room for adjustment. For example, we all know that light roasted beans have more fruity and floral aromas. If you want to obtain this flavor, you can choose light roasted beans for cold brew. If you want high sweetness and roundness, I think dark roasted beans are also good.
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