What degree of roasting of coffee beans is better for cold brew coffee?

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Summer is here, and it is so great to have a cup of iced coffee in the hot summer. Recently, customers often ask, what kind of beans are suitable for cold brewing? So today, I chose two beans with three roasting degrees, light, medium and dark, to try and see what the results are.

| Cold Brew Coffee

Cold brew coffee is soaked overnight for up to 12 hours. Compared with ordinary hot brewed coffee, it has a stronger coffee flavor and less bitterness. This coffee sounds very labor-intensive, but it is actually much simpler to make than you think. Simply put, soak the coffee powder in cold water, soak it in the refrigerator overnight, and then filter it.

The principle is actually similar to ice drip coffee. Cold brew coffee is extracted with cold water for a long time, dissolving only small molecules such as fruity acids and floral aromas. It has a richer and smoother taste, presenting the best original flavor of coffee.

Because we only want to compare the flavors of cold brewed beans with different roasting degrees, the parameters are basically the same:

Grinding degree: medium-fine grinding (BG 5R: China standard No. 20 sieve pass rate 58%), powder amount 20 grams, powder-water ratio 1:10, pour the powder into a cup, add 200 grams of room temperature water, stir with a stirring rod for five circles to allow the coffee powder and water to be fully soaked, and filter out the coffee liquid after soaking for 10 hours.

| Light Roast

For the lightly roasted beans, I chose [Kenya Asali] and [Costa Rican Black Soul]:

【Asali, Kenya】

Producing area: Thika, Kenya

Processing Plant: Asali Honey Processing Plant

Altitude: 1550-1750 meters

Rating: AA TOP

Variety: sl-28,sl-34

Treatment method: 72 hours water washing

Cold brew flavor: It smells lightly of fermentation, with the sweet and sour flavors of cherry tomatoes, plums, pineapples, and pears. The aftertaste is sweet with honey and brown sugar, and the overall feeling is quite refreshing.

【Costa Rica Black Soul】

Producing Area: Central Valley, Costa Rica

Altitude: 1300-1500M

Grade: SHB

Varieties: Caturra, Catuai

Treatment method: sun treatment

Cold brew flavor: It smells of flowers, brown sugar and fermented wine, with sour notes of citrus and lemon in the mouth, almond and nut flavors in the middle, and the sweetness of brown sugar in the tail.

| Medium Roast

For the medium roasted beans, I chose [Brazilian Queen] and [Yunnan Huaguoshan]:

【Brazilian Queen】

Producing area: Brazil Mogiana

Variety: Yellow Bourbon

Altitude: 1400-1950m

Processing method: Half-sun drying

Cold brew flavor: It smells lightly of tobacco, and has flavors of chocolate, nuts, and cream. It is sweet with brown sugar, and the aftertaste has the aroma of cedar.

[Huaguo Mountain, Yunnan]

Producing area: Yunnan, China

Variety: Typica

Altitude: 1200m+

Treatment method: water washing

Cold brew flavor: The first taste has the flavors of melon, sweet potato, chocolate, nuts, and grass jelly, and the end has a taste of barley tea.

| Dark roast

For the deep roasted beans, I chose [Jamaica Blue Mountain] and [Indonesian Golden Mandheling]:

【Jamaica Blue Mountains】

Origin: Jamaica Blue Mountain

Estate: Clifton Farm

Variety: Typica

Altitude: 1310m

Treatment method: water washing

Cold brew flavor: Cocoa, hazelnut, almond, fir and herbal flavors, with a licorice aftertaste.

【Golden Mandheling】

Origin: Lake Tawa, Sumatra

Variety: Typica

Altitude: 1100-1600m

Processing method: wet planing

Cold brew flavor: It smells smoky, with flavors of berries, cocoa, herbs, soft fruit acidity, and sucrose aftertaste.

Conclusion

Among the three roasting degrees, the editor selected two beans for cold brew comparison . The editor thinks that if you want a cup of rich flavor, you can choose lightly roasted coffee beans; and if you want a cup of mellow and rich taste, you can try medium to dark roasted coffee beans!

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