Café has become a profitable business and has increased pretty quickly over the last two years. One reason for this is; the increase in demands, and much scientific attention has been paid to its association with mood and emotion, especially during pandemics.
Consumption of a cup of caffeine every 4 hours has been proven to uplift the air. Low to moderate doses of caffeine (two
to five cups of coffee per day) have been shown to improve hedonic tone (the degree of pleasantness or unpleasantness associated with a given state) and reduce anxiety. But do you know to enjoy the coffee to experience its maximum benefit? Do you prefer a taste of acidic, spic, and a high preference for bitterness? Or do you tend to drink caffeine that gives you specific taste notes of a balanced coffee and can be enjoyed? All you need to know is how to
brew it! Are you more of a hot-brewed type of person or a cold-brewed type of person? Hot-brewed coffee produces rich flavor, from the various level of its acidity, the bold of the body, stages of bitterness, and any particular flavor from coffee that we have already known. But if we brew coffee using cold-brew techniques, the rule they play is on another new level.
Cold-brewed coffee is a kind of coffee that recently showed up to society around 2016–2017; if we compare it to hot-brew coffee, it is a brand new kind of coffee, but the popularity doesn’t reflect like it was a brand fresh coffee! Cold brewing approaches extraction differently and produces a coffee drink that’s pretty unique and versatile enough. There are a couple of differences between a coffee that uses cold-brewing techniques and the hot one. Do you want coffee that is high in bitterness and has firm acidity? Then cold brew coffee is not the answer. How could a cold coffee be less acidic than the hot one? How could this happen, though? Yes, you are right. So let’s get a little bit nerdy first!
Work done by Cordoba was around 2019 found that cold brew coffees had statistically higher pH values than their hot brew counterparts. The underlying reason behind this is the dissolving process. When the water goes through a coarse ground coffee, the high temperature free all the particles and ions that bonded to the solid bean matrix, so all of the taste got pulled out. Due to the temperature, this…