Especially on hot summer days, the Cold Brew Coffee has become indispensable for all cafe aficionados. And it is so much more than just “cold coffee”! Extraction with cold water over many hours creates a fruity-fresh taste experience with little acidity.As the name suggests: the cold brew is brewed with cold water. With this method, different flavors are released from the coffee powder compared to preparation with hot water. In short: the same bean, but a different taste experience. We also perceive coffee differently when we enjoy it cold - as when it is carefully drunk hot.
Making Cold Brew Coffee is anything but fast! With over 12 hours of brewing time, a lot of patience is required. The reason for this is logical: the extraction takes place in relation to heat. So with cold water the process is logically very, very slow. But what also happens: the long brewing time releases more aromas from the coffee, which makes the result wonderfully fruity and mild. Acid, on the other hand, cannot be found in cold brew, because it is dissolved by hot water.
Any coffee or espresso is suitable for preparing cold brew. It should be medium to coarsely ground so that the aromas can be easily extracted from the coffee. A ratio of 1:10 coffee to water creates a Cold Brew that can be enjoyed straight away. A Cold Brew syrup can also be brewed with a ratio of 1:5, which in turn can be mixed with ice cubes, milk or alcohol.
There are two methods of preparation. With the full immersion principle, the ground coffee is mixed directly with the water and left to stand for 12 hours. The mixture is then filtered, for example with a French press or a hand filter. Cold brew can also be made with the drip variant. The duration is only around three hours, but a special Cold Brew dripper is needed.
Tips and Tricks
Would you like to enjoy a fine cold brew, but you lack the acidity in your coffee? No problem! You can really spice up your summer drink with a dash of lime. You can also use hot water at the start of the brewing process to set the so-called "blooming" in motion - which means that more acid gets into the Cold Brew. After this start, the rest of the coffee is brewed in the conventional cold variant. Other ways to spice up the Cold Brew are the addition of agave syrup, milk or cream for an "iced latte". Or dark rum for a fine and special dessert after dinner.
Stephenson, T. (2015). The curious Baristas Guide to Coffe. Ryland Peters & Small.