What is cold-pressed espresso
Cold-pressed espresso
As the name suggests, this is cold-pressed espresso. At first glance, we would say that it is simply a cup of coffee extracted using cold water. However, it is not so clear-cut.
Randy Anderson, a coffee consultant and founder of Cold Brew Consulting, said that in order for cold-pressed espresso to be considered espresso, you have toexert a similar pressure that "pushes" the cold water through the coffee bud.
An important step in preparation is also some kind of preinfusion, which will help the extraction and ensure everything works properly. Of course, the coffee must be prepared from cold water and extracted under higher pressure.
The disadvantage of this preparation is a longer wait. If you are going to prepare a cold-pressed espresso, expect it to take longer than a regular espresso.
However, this longer process results in an already chilled cup of espresso, which is ideal for making iced espresso drinks, for example. Plus, because the espresso is already cold, you don't have to worry about the hot espresso melting all the ice in your iced drink.
ⓘ Espresso that is cold-pressed works well with espresso drinks such as espresso tonics and iced lattes. Cold espresso will guarantee a cold drink, so you won't need to add extra ice to dilute your drink.
How is it different from a classic espresso?
Traditional espresso is made with hot water, unlike cold-pressed espresso. This process involves a lot of pressure, heat and steam and results in a cup of coffee that is best enjoyed hot and as soon as possible so it doesn't go rancid.
Cold-pressed espresso can be enjoyedlonger on its own due to its cold temperature or made into a variety of iced drinks. Espresso is more likely to be enjoyed on its own or with the addition of whipped milk in the form of a latte or cappuccino.
How to make cold-pressed espresso
Espresso prepared cold, without the key ingredient of temperature. Is this even possible? The answer to this question is actually a little more complicated than yes or no.
It may seem that you just need to keep the same procedure as for making traditional espresso. We could simply pour chilled water or room temperature water into the reservoir.
It would probably work, but we wouldn't get the best cup of coffee. Cold water is actually less effective at extracting flavors and aromas compared to hot water. Therefore, a few changes need to be made to compensate for this.
Of course, this is not possible on most traditional coffee makers because there is no way to avoid heating the water to make coffee.
A hand press or AeroPress can be the right way to help us make good cold pressed espresso.
Cold-pressed espresso with Flair coffee machine
A good way to make cold-pressed espresso is with aFlair manual lever coffee machine. However, afew changes need to be made to achieve the perfect cold-pressed espresso .
Head of Education and Community at Flair Espresso, Andrew Pernicano says the lack of temperature will make it much harder to get the same level of extraction and solubility. Therefore, you need to increase the amount of coffee grounds in the portafilter to have more solubles.
How to proceed?
- You will need about 20g of ground coffee
- Give the coffee a preinfusion in cold water for about 1 - 1.5 minutes.
- Then it is time to develop pressure.
- Slowly pull the lever down and watch the bottom of the portafilter basket.
- When the first drops of espresso appear, hold the lever in place and pause for the desired preinfusion time before increasing the pressure to the full 9 bar.
AeroPress cold espresso
Another option for making cold-pressed espresso is the AeroPress. A simple device that provides us with quick and easy preparation of (cold) espresso.
How to proceed?
- Again, you will need about 20g of ground coffee.
- Place the AeroPress bottom up.
- Press the plunger halfway down. This will ensure that the water and coffee stay in contact when you turn the brewer over.
- Pour 80 grams of ice cold water.
- Stir for 40 seconds and then let infuse for 1minute.
- Add the filter to the cap, put it on. Flip the brewer over and press.
What we smell in the cup
Unlike the classic bitter and sour espresso, asweeter and milder taste prevails in cold-pressed espresso .
That's why cold-pressed espresso tastes great incombination with citrus or sparkling lemonades withhigher acidity.
Cold-pressed espresso VS. iced espresso
How does cold-pressed espresso differ from the well-known iced espresso? First and foremost, it's preparation. Iced espresso is prepared hot and then ice is put in to cool it down.
In contrast, cold-pressed espresso is prepared cold right from the start. And this makes its taste more pronounced and better.
The problem with iced espresso is that when the hot espresso is cooled , the chlorogenic acid is converted into quinic acid and this causes its bitter taste.
You may be wondering where and how you can try cold-pressed espresso. And whether it is or will become a staple of espresso cafes. Currently, cold-pressed espresso preparation is not typical in cafes, and it is not likely to be in the near future, because the equipment to make cold-pressed espresso quickly and reliably does not yet exist.
If the future brings us dedicated cold-pressed espresso machines, this could be a game changer for coffee shops. After all, iced coffee is already an important part of the industry and the rapid preparation of this cold drink would only improve it.