With the arrival of summer and the rise in temperatures, many of us are debating whether to drink our favorite coffee hot, add ice, or forget about the drink we love.
Therefore, we bring you a guide that will teach you how to easily prepare a delicious cold brew coffee. This recipe can be adapted and enjoyed both as a black coffee and with any milk or plant-based alternative.
First, let's learn more about COLD BREW.
WHAT IS COLD BREW?
COFFEE (coarse grind) + WATER (ta < 25oC) + TIME (8 to 24 hours) = COLD BREW.
Cold brew coffee is simply coffee beans with a coarse grind (similar to sea salt) that are steeped in water at a temperature below 25°C for an extended period (between 8 and 24 hours). The result is a smooth coffee with low acidity and sweet notes that can be kept fresh for over a week in the refrigerator.
It's called "cold brewing" because it refers to the temperature at which the coffee is prepared. We shouldn't consider it an infusion that has simply been allowed to cool. During the cold brewing process, the contact time between the coffee and the water replaces the heat from the water temperature.
Once your coffee is ready, it's advisable to keep it refrigerated. It's a perishable product if it's not pasteurized and doesn't contain preservatives.
WHERE DID COLD BREW ORIGINATE?
It's a centuries-old preparation method. Although there's some uncertainty as to whether it was created by the Dutch or the Japanese.
The earliest records of cold brew coffee date back to Dutch merchants in the mid-17th century. To ensure their coffee arrived in good condition during the sea voyage to Japan, they cold-brewed large quantities of coffee, thus avoiding the need to light fires on board the ships.
On the other hand, the Japanese were already extracting tea leaves with cold water using more technical methods. So, upon discovering coffee, they implemented their extraction techniques, giving rise to the famous Kyoto Cold Brew.
A few years later, around the 1960s, Todd Simpson , a chemical engineer and Cornell graduate, tried cold brew coffee for the first time after a trip to the legendary mountains of Peru. Upon his return , he developed and patented a cold brew system that allowed American families to enjoy coffee in this different way.
COLD BREW, KYOTO COLD BREW AND ICED COFFEE
COLD BREW
Depending on the desired flavor and strength, cold brew coffee takes 8 to 24 hours to infuse at room temperature. The most common ratio is 1:8 to 1:10, for example, 50 grams of coffee to 450 grams of water. This process creates a strong, rich coffee with a fuller body and smoother, chocolatey flavors and sweetness. A great option for any coffee lover.
Cold brew coffee is much less acidic than hot brewed coffee, meaning it's easier on the stomach. In fact, cold brewing leaves behind or extracts fewer of some acids and other compounds than hot brewing. This is because hot water is better at dissolving soluble solids, weakening molecular bonds, and creating oxidation reactions that extract some organic compounds from the coffee beans.
If you want a stronger flavor, you can reduce the coffee-to-water ratio or let it steep longer. Conversely, if you find your cold brew too strong, you can increase the ratio or dilute it with ice or milk once it's brewed.
Given how easy it is to prepare, we recommend you try making it at home.
Experiment with different coffees and recipes until you find the one you like best!
KYOTO COLD BREW: DRIP ICE PREPARATION
This technique is also called Kyoto ice drip brewing, and it's only for those willing to dedicate the time and effort. Ice drip brewing involves slowly dripping cold water onto the coffee. This process can take more than 24 hours.
The result is a clean coffee with some body and a wide range of nuanced flavors. The technique emphasizes any floral or fruity notes because the coffee's sugars are extracted but not overpowered by the flavors imparted by a longer immersion. Lipids are also extracted, giving the final coffee more viscosity.
The downside is the investment in both time and equipment. With one drop per second, or even slower, it can take an entire day to produce a pot of coffee. This drip brewing method requires you to monitor and adjust the drip rate as needed.
ICED COFFEE
For this version, all you need to do is prepare your usual brewing method and pour it over ice. This process creates a more delicate and nuanced coffee, with brighter acidity, a refreshingly light body, and shimmering citrus notes.
One option that has become popular is to add ice to the carafe before brewing so that the hot coffee drips directly onto the ice during the brewing process. This popular innovation is called "flash chill" or "flash brew."
To improve the quality of our cold brew, we can reduce the water ratio, keeping in mind that added ice dilutes the coffee. Otherwise, the result may be a cup that is very weak in body and flavor.
This is not technically cold brew coffee because coffee is prepared hot.
OUR COLD BREW RECIPE - WATCH THE RECIPE VIDEO
This is the COLD BREW recipe we suggest. The ratio we use is 1 gram of coffee to 10 grams of water .
70g freshly ground coffee
700 mL room temperature water · Bottle for COLD BREW
What steps did we take?
1. We weigh and grind the coffee
2. Add the coffee to the filter
3. Add the water to the jug and place the filter inside.
4. We waited about 16 hours
5. We remove the filter
6. Let the drink rest for about 2 hours in the refrigerator
7. ENJOY!!
If you do not have a Cold Brew bottle, you can also use a French Press coffee maker, also known as a plunger coffee maker, as follows:
1. We weigh and grind the coffee
2. Add the coffee
3. Add the water.
4. Stir to thoroughly wet
5. We waited about 16 hours
6. Lower the plunger without pressing the particles
7. We store the drink in a container to stop the extraction.
PREPARE AND ENJOY!!
