Cold Brew Method Improves Geisha’s Flavor Structures

Contents:

1. Flavor Profile of Geisha Coffee Prepared as Iced Pour-Over
2. Adjusting the Extraction Yield

Our guests were surprised to discover why do they think the cold brew Geisha has higher flavor structures than the hot one! Is it delusion?

Flavor Profile of Geisha Coffee Prepared as Iced Pour-Over
The flavor of Geisha coffee is floral, which is easily overwhelmed by other flavors, and the floral aroma is extracted in the front part. Cold brewing can extract more the flavor in the front part, so this customer just made pour-over coffee that he wanted to drink the most.

Cold brewing is brewing a relatively small amount of hot coffee, plus roughly double the amount of ice cubes, and the extraction time is same about 2 minutes and 30 seconds. If it is an ordinary hot pour-over brewing, after all the flavors are extracted, the floral aroma is easily submerged, and it is not easy to taste it unless you taste it carefully. You can also use a relatively low water temperature, or grind the beans a little coarser, the extraction time is the same 2 minutes and 30 seconds, try to extract the front part, try not to extract the latter section, and the floral aroma can be easily tasted.

Adjusting the Extraction Yield
To adjust the extraction rate, you can start with these parameters:

│Further reading: Make cafe-quality iced coffee at home

│Further reading: Sharing Secret Tips – How to Make Iced Pour Over Coffee

If you want more floral and fruity flavors, you can extract lightly and extract the front part to strengthen the proportion of floral and fruity flavors in a cup of coffee. The soft floral notes are a treat to taste!

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