A sweet and refreshing Cold Brew is the perfect drink for your summer.
But how is a Cold Brew made?
Cold Brew is nothing but coarse ground coffee + cold water + plenty of brewing time. Right?
Cold Brew is much more than that.
In the meantime, let's see what it is and what makes it different from a Cold Drip.
"Wait, are they different?" - Yes, they are. Now I will explain why.
Cold Brew is a process of extracting coffee by INFUSION with water and ice.
To get it you have to leave the mixture to macerate for at least 7/8 hours.
Remember to filter it before drinking it
Try it with a single-origin Burundi: the process should emphasize the sweet notes and keep acidity at bay, so you will get a balanced cup.
Cold Drip is a coffee extraction process by PERCOLATION.
Cold water falls drop by drop on your ground coffee for about 10-12 hours.
There is no need to filter it, but remember to place a jug underneath to collect your drink
Try it with a coffee with floral and fruity aromatic notes: an Ethiopia for example.
Both methods result in a sweet drink that can really relieve the summer heat.
Yes, you got it right: a fresh, naturally sweet drink without the addition of sugar.
It seems like the perfect recipe for your summer.
Sweetness is the consequence of cold extraction, which brings out less bitterness and less acidity.
Usually in brewing methods we use water at 93°. This is because at that temperature the components we love to find in our cup are extracted.
Cold water makes this process much slower with the extraction of partly different components and in different quantities.
Some bitter molecules of the coffee bean, for example, need much more time to be extracted or need higher temperatures, as does acidity.
Cold Brew or Drip therefore has the reputation of being a sweet, slightly acidic and light drink.
But it doesn't have to be that way.
Here are 4 parameters you can adjust to get the drink of your dreams.
The ground size should be a little less coarse than that used for the French Press and a little larger than that used for the Moka.
You know that bitter and "dusty" coffee sensation when you drink coffee that has been ground too finely? This is something we want to avoid - always - but here in particular.
With cold drinks, sweet and clean flavors work best on the palate.
Next, adjust the grinder.
The amount of coffee depends on the sensation you want to get in your mouth: 60-80g/L of water could be fine if you intend to drink it alone, but it could be too light if you want to mix it with other substances, such as milk or other liquids during the preparation of cocktails.
In this case I would raise the dosage from 80 to 120g/L.
As mentioned above, the temperature plays an essential role in the extraction of the coffee components. With experience you can also play on this factor.
For example, try a hot blooming phase and then proceed with the usual method. You should be able to get more complexity in the cup.
To adjust it, consider that a shorter extraction will produce a sweeter and lighter drink. A longer extraction time will result in a more bitter and more intense drink as the hours pass.
One tip: since the extraction takes so long, I suggest you try several recipes at once, so you can compare them the next day.
In this regard, I present some "additions" that can be made to your drink, whether alcoholic or non-alcoholic.
For example, ginger, cinnamon and pepper but also citrus peel to mix directly into the ground coffee.
Coffee drink recipes are easy to find. Start by changing the espresso in each recipe with a little Cold Brew (better concentrated).
You could create something worthy for the World Coffee in Good Spirits Championship before you know it (if that happens I expect to be in your opening speech ).
⅙ Cold Brew
In several countries, cold coffee is depopulating: the greater sweetness and lower acidity makes it attractive for the younger generations.
A concentrated Cold Brew prepared the day before, can give more space to creativity. If you have a coffee shop, add Cold Brew alone in your menu or as an ingredient in other cold drinks. In this way you can increase the occasions to drink coffee (usually concentrated in the morning or after lunch) with fresh, non-alcoholic cocktails to drink during the day or alcoholic drinks for aperitif time. A novelty to offer to your customers who love coffee.
You can find the equipment suitable for making Cold Brew and Cold Drip with us!
Write us to find out more: [email protected]
On our youtube channel you can find our free Webinar about this extraction method and the recipe for Coffee Negroni to make at home.
Here is the direct link: https://youtu.be/cOkKBaHFcgE