By temperature fluctuation to stew Cold Stew Coffee

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By different temperature fluctuation - King Son Convertible IFP Sub Chiller (8±0.3°C/46.40±0.54℉) and refrigerator (8± 3°C/46.40±5.4℉) to stew Panama Casa Ruiz coffees for 3 days and compare the flavors difference

• Experiment purpose
  • Cold brewed coffee is a cold-coffee treatment method in which coffee powder is placed in a sealed container and poured cold water in the container and then placed that in a refrigerator (chiller) for a period of time, once finished, filtered out the coffee grounds.
  • Normally, the traditional cold brew coffee is stewed in the refrigerator. The temperature used in refrigerator mostly between 8℃/46.40℉ and 11℃/51.80℉, with the temperature fluctuation (±3°C/±5.4℉); however, the temperature fluctuation that King Son Convertible IFP Sub Chiller produces is only ±0.3°C/±0.54℉.
  • Under such a large temperature fluctuation difference - King Son Convertible IFP Sub Chiller (8±0.3°C/46.40±0.54℉) is ten times less fluctuation than the refrigerator (8±3°C/46.40±5.4℉), by this experiment to check and compare this two cold stewed coffee flavor difference.
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• Water quality: 5 Stage Reverse Osmosis water filtering, EC (electrical conductivity) (0.01), pH (5.6), Brix% (Sweetness) (0.0)
• Coffee bean species: Panama Casa Ruiz coffee beans
• Cold stewed parameters: steeping method (cold brew coffee), Fuji Royal Coffee Grinder (grind size 4), Coffee powder vs. water volume ratio (1:20)
• Cold brew coffee temperature equipment
  • Refrigerator (8±3°C/46.40±5.4℉)
  • King Son Convertible IFP Sub Chiller (8±0.3°C/46.40±0.54℉)
• Cold brew coffee day: 3 days
• Cupping (tasting)test liquid temperature: cold brew coffee is 14℃/57.20℉, measured at when cupping testing.
• Coffee cupping (tasting) cup: Sherry glass cup
• Coffee Cupping Testing measurement instrument & meter
  • Infrared thermometer (Raytek Minitemp)
  • Sweetness meter (ATAGO PAL-1, range: 0.0 to 53.0%)
  • EC (electrical conductivity) meter (EZDO 6061) [Calibration solution EC1.41]
  • pH meter (EZDO PH6011) [Calibration solution PH7, PH4]
  • Alcohol Concentration Test Refractometer 0~80%

 
The flavor cupping (tasting) test for Panama Casa Ruiz coffees cold stewed by different temperature fluctuation

• Cold stewed parameters
  • Steeping method (cold brew coffee)
  • Fuji Royal Coffee Grinder (grind size 4)
  • Coffee powder vs. water volume ratio (1:20)
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1. Under the same temperature conditions, the temperature fluctuation will affect the extraction flavor of cold brewed coffee.
2. The alcohol contents of cold brew coffees produced in King Son Convertible IFP Sub Chiller at (8±0.3°C/46.40±0.54℉) is slightly higher than alcohol content of cold brew coffee by the refrigerator at (8±3°C/46.40±5.4℉), therefore, King Son Convertible IFP Sub Chiller at (8±0.3°C/46.40±0.54℉) produces more rich aroma of cold brew coffees.
3. According to the cupping (tasting) test results of (Casa Panama Coffee Beans), the major difference between the two types of temperature fluctuations cold brew coffee is that the aroma and acidity of cold brew coffees produced in King Son Convertible IFP Sub Chiller at (8±0.3°C/46.40±0.54℉) is more flavor and superior than the results processed by the refrigerator at (8±3°C/46.40±5.4℉).
4. The acidity of cold brew coffees produced in King Son Convertible IFP Sub Chiller at (8±0.3°C/46.40±0.54℉) is milder, not excessively concentrated in a certain position in the mouth.
5. The cold brew coffee processed conditions and environment in King Son Convertible IFP Sub Chiller at (8±0.3°C/46.40±0.54℉) that helps, favors and contributes to flavor extraction from cold brew coffees.