Now that days are warmer everyone (myself included) is obsessed with cold brew coffee. It’s not only because it’s cold but it actually has different properties from coffee that has been brewed in a hot process.
But what’s the fuss, really? Why is it more and more common to find cold brew coffee at your local coffee place? There are a few differences between how the coffee tastes and smells when extracted using heat (aka hot water) than when it’s extracted with cold water.
What can be extracted from coffee beans are sugars, acids, soluble particles and oils. Depending on the temperature of the water and the time that the coffee is exposed to it, components are extracted in different amounts.
At a high temperature more soluble particles are extracted and because of the heat you also feel more aroma and body. In cold brewing this extraction happens more slowly resulting in a less bitter and acid taste in the mouth as well as a milder and more floral aroma. Also hot coffee degrades faster whereas cold brew coffee can last up to 1 week in the fridge with its flavours almost intact.
Different extraction processes and gadgets require a different size of grind. In the case of cold brew we want a coarse grind. You can use a coffee grinder or a mortar like me. Avoid a food processor as it starts to generate heat after a while and changes the taste in the final coffee.
How to serve it
Cold brew coffee is really versatile and you can drink it cold either cold with ice, milk or cream. It’s also used in cocktails or even warmed up to use in hot beverages without losing its properties. For me my favourite way of drinking it is in the form of a cold cappuccino. To make it I use Nespresso’s Aeroccino which is fantastic and can make hot or cold foam for you :).
- 1/4 cup coffee beans
- 2 cups water at room temperature
- Grind the coffee beans to a coarse grind. Use a grinder or a mortar like me. Another option is to use a knife but I have to warn you that coffee beans like to jump from the chopping board.
- Mix them with the water in an airtight container and place in the fridge for at least 12 hours and up to a week.
- Once you want to use it strain and serve.
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