How to prepare a cold-pressed espresso
How to prepare a cold-pressed espresso? Let’s first define what cold-pressed espresso is. At first glance, this seems simple: cold-pressed espresso is just a cup of coffee drawn with cold water. Randy Anderson is a coffee consultant and founder of Cold Brew Consulting. He tells us that to prepare a cold-pressed espresso, you still need to apply similar pressure.
Cold active extraction
Randy uses the term “cold active extraction” to describe cold-pressed espresso. To make a cold-pressed espresso, there must be an active pressure to “push” the cold water through the coffee disk. However, he noted that the cold-pressed extraction method still requires “some kind of prepreg” to function properly.
Extraction
Finally, to qualify for cold-pressed espresso, it must be brewed with cold water and extracted under some increased pressure. As Randy said, the pre-soak also aids extraction (as does normal “hot” espresso). The problem is that when you turn on the boiler, most espresso machines automatically heat the water in the boiler. So how do we get the required pressure while keeping the water cold?
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How to prepare a cold-pressed espresso
For most homebrewers, the answer is simple. By using a manual or manual lever espresso machine, you can get the pressure minus the temperature. Then you can simply pour cold water or room temperature water into the water storage compartment.
A few changes to compensate
How to prepare a cold-pressed espresso? Andrew Pernicano is the educational and community leader for Flair Espresso, which is the manufacturer of lever-type espresso machines. I asked him How to prepare a cold-pressed espresso. Andrew explained that cold water is less effective in extracting flavor and aroma compared to hot water. So you need to make some changes to compensate.
Level of extraction
It will be much more difficult to get the same level of extraction and solubility because it lacks the key component of temperature. For example, if you usually use a dose of 18 grams, you can add it increases to 20 grams. When the first drop of espresso appears, keep the lever where it is and pause to achieve the required pre-soak time, then increase to a pressure of 9 bar.
Lower brew rate
Longer Prepreg will increase the permeability of the coffee disc, allowing you to grind finer without blocking your espresso machine. Andrew also recommends a lower brew ratio. He said a dose-yield ratio of 1: 1 should be used instead of a 1: 2 or 1: 3 ratio. He said it would increase the strength and flavor.
Cold Pressed Espresso vs. Cold Brew
Randy tells me more about how cold brew and cold pressed espresso taste different. First, he explained that the difference in taste is related to the extraction efficiency of flavor and fragrance compounds. Coffee beans contain hundreds of volatile compounds, all of which affect flavor in different ways. These are produced when the coffee is roasted and extracted into your cup when you prepare the coffee.
Higher acidity
If we look at the difference between cold brew and cold brew, there may be more VOCs in cold-pressed espresso… which means it can have more aromas, as long as it is brewed properly. Therefore, he said that if the extraction is successful, you can expect higher acidity, higher beverage strength, and a more pronounced aroma of cold-pressed espresso. In contrast, cold beer will be smoother, smoother, sweeter, and moderately acidic (if any).
