06 Feb How Cool is your Coffee?
A Guide to Cold Brew Coffee
When the temperature heats up, the coffee seems to cool down. Our love affair with all things summer, alfresco dining, evening swims, chilled wines and cocktail slushies also extends to our coffees. Cold brew – this season’s perfect pick-me-up to follow that afternoon siesta.
Espousing claims to be easier to digest, coffee is less acidic and more refreshing. It also has a long shelf life which makes it perfectly suited to pre-packaging and therefore cold brew can be picked up on-the-go for those who don’t have time to wait for the espresso machine’s interminable thirty second pour! No wonder it has become the millennial drink of choice.
You may have heard the buzzwords: small-batch, third wave, craft, artisan, hand-bottled, handcrafted, slow-roasted, nitro tapped and hydrodynamic? Who knew that these would become terms that commonly related to coffee.
Cold brewing is not new. The Toddy Cold Brew system was originally introduced in the sixties but it is definitely having a resurgence. New, up-to-the-minute methods are being discovered and a plethora of scientific looking equipment and futuristic tower-like structures have become readily obtainable and hugely popular. But, cold brew can be easily made at home and stored in the fridge. All you need is quality coarsely ground coffee beans, a jar with a lid, water and either muslin, a fine mesh sieve or a coffee filter. We recommend Byron Bay Coffee Company Exotic Espresso blend with a plunger grind.
When brewing your own keep in mind the grind, the ratio and the roast. Be aware that cold brewing requires larger quantities of beans due to a higher coffee to water ratio and can have a higher caffeine content due to its concentrated nature. Adding milk or water can reduce this.
In 2018, you will find that almost every cafe will list at least one cold coffee on their menu. Ready to drink varieties are also available all over the country in cans, bottles, casks or cartons. Some cafes and boutique roasteries only serve and specialise in cold brew.
Sit back and chillax, we will talk you through a few of the methods out there.
Cold Drip –
Water dripped slowly through the coffee at a steady rate. We leave ours to brew for 6-12 hours – also called Dutch or Kyoto
Cold Brew –
Coffee grounds steeped in water over a long period (up to 24 hours) – time replaces heat
Iced Coffee –
Hot brewed coffee served cold over ice
Japanese Iced Coffee –
Coffee brewed hot directly onto ice
Nitro Brew –
Cold brewed then charged with nitrogen, stored in kegs, pressurised and served from a tap – it has a creamy Guinness-like consistency
Hot or cold? Either way, just make sure you always use fresh, quality beans and take the time to enjoy.