The Japanese Iced Coffee Method (2012)(petergiuliano.tumblr.com)
petergiuliano.tumblr.com
The Japanese Iced Coffee Method (2012)
http://petergiuliano.tumblr.com/post/22177089634/why-you-should-stop-cold-brewing-and-use-the
129 comments
Coffee shop and roastery owner here... Interesting fact: cold brew acidity as measured by PH, is in the same bandwidth as other coffee drinks: espresso, filter, japanese iced, etc etc... Average usually falls around 4.8.
It is true that brewing with room temperature water doesn't extract some of the acids in the coffee that would be extracted with hot water. With specialty coffee, the purists like Giuliano, want to extract these acids in an effort to showcase the "terroir" of the coffee (where it was grown, the variety, the process after it was picked). There are a lot of cold brew haters in the industry for this reason. I'm not one of them. Saying one is better or worse is a dumb argument to make. Cold brew is great because it does have a really round flavor profile, it highlights sweetness and roast, and it has the body to pair really well with milk, which is how many iced coffee drinkers prefer it.
The Japanese iced coffee is great if you want to highlight the nuances of a better coffee. There's more complexity due to the extraction of these [good] acids. Bonus points for flash chilling a coffee, wherein you brew hot, send the brew through a heat exchanger, and chill without diluting with ice.
It is true that brewing with room temperature water doesn't extract some of the acids in the coffee that would be extracted with hot water. With specialty coffee, the purists like Giuliano, want to extract these acids in an effort to showcase the "terroir" of the coffee (where it was grown, the variety, the process after it was picked). There are a lot of cold brew haters in the industry for this reason. I'm not one of them. Saying one is better or worse is a dumb argument to make. Cold brew is great because it does have a really round flavor profile, it highlights sweetness and roast, and it has the body to pair really well with milk, which is how many iced coffee drinkers prefer it.
The Japanese iced coffee is great if you want to highlight the nuances of a better coffee. There's more complexity due to the extraction of these [good] acids. Bonus points for flash chilling a coffee, wherein you brew hot, send the brew through a heat exchanger, and chill without diluting with ice.
For iced coffee at home, I’m a fan of aeropress coffee over ice. The aeropress gives a lot of control over water temperature, steep time, coffee/water proportion, and grind size, and you can effectively brew the coffee pretty strong, which leaves you room for the dilution with ice.
I'm going to start experimenting with that today. I didn't think it would work very well though.
I read of a similar method to the article a few years ago. Use a regular drip brewer with 50% of water normally used (by weight). Place an equal weight of ice in the jug. Brew as normal to get tepid or cold coffee in the jug. Add more ice after you pour or add milk. What I read said the results tasted better than simply pouring over ice because of the process of dripping the hot coffee over the ice as it brews gives a different flavour than simple diluting by adding ice later. OP's article seems to support that and I found that to be true - it works very, very well and it's very simple.
As you say, the aeropress method is basically the same as diluting at the end by controlling the strength of the brew and I'm not sure it will work the same way.
I read of a similar method to the article a few years ago. Use a regular drip brewer with 50% of water normally used (by weight). Place an equal weight of ice in the jug. Brew as normal to get tepid or cold coffee in the jug. Add more ice after you pour or add milk. What I read said the results tasted better than simply pouring over ice because of the process of dripping the hot coffee over the ice as it brews gives a different flavour than simple diluting by adding ice later. OP's article seems to support that and I found that to be true - it works very, very well and it's very simple.
As you say, the aeropress method is basically the same as diluting at the end by controlling the strength of the brew and I'm not sure it will work the same way.
Put crushed ice in the cup you’re pressing the aeropress into if you want.
I like to aeropress on ice and then shake the coffee with ice to get a froth
Awesome information, mate! Thanks for learning me something.
Though, I find it strange that the PH for cold brew, iff extracting less acids, is the same. Reading (very briefly) on google scholar it (acid) looks to be more a result of the way the bean was roasted-- with darker beans having lower acid. Have you seen any scientific doing that analysis?
... I'm just curious as to why (and I'll admit, it COULD be just in my head, I'm a sample of one) I find cold brew much easier to consume having an ulcer.
Though, I find it strange that the PH for cold brew, iff extracting less acids, is the same. Reading (very briefly) on google scholar it (acid) looks to be more a result of the way the bean was roasted-- with darker beans having lower acid. Have you seen any scientific doing that analysis?
... I'm just curious as to why (and I'll admit, it COULD be just in my head, I'm a sample of one) I find cold brew much easier to consume having an ulcer.
The article specifically addressed what's 'wrong' with cold brew:
"This is what happens in cold brew: the technique tries to make up for the relative insolubility of coffee at cold-water temperatures by brewing for a long, long time. This creates the illusion that you have made coffee- the resulting liquid is dark and tastes something like coffee- but many of the coffee solubles have never made it out of the grounds and into the liquid. Cold-water brewing has a way of deadening flavor, since the elusive and charming elements of flavor that make coffee special never get dissolved into the brew, and remain in the coffee grounds, which get thrown away."
"This is what happens in cold brew: the technique tries to make up for the relative insolubility of coffee at cold-water temperatures by brewing for a long, long time. This creates the illusion that you have made coffee- the resulting liquid is dark and tastes something like coffee- but many of the coffee solubles have never made it out of the grounds and into the liquid. Cold-water brewing has a way of deadening flavor, since the elusive and charming elements of flavor that make coffee special never get dissolved into the brew, and remain in the coffee grounds, which get thrown away."
Btw about your ulcer. Not sure if you know this but it may be curable
http://www.nhs.uk/Conditions/Peptic-ulcer/Pages/Causes.aspx
> Stomach ulcers are usually caused by Helicobacter pylori (H. pylori) bacteria or non-steroidal anti-inflammatory drugs (NSAIDs)
> It used to be thought that stomach ulcers may be caused by certain lifestyle factors, such as spicy foods, stress and alcohol.
> There is little hard evidence to confirm that this is the case, but these factors may make the symptoms of ulcers worse
http://www.nhs.uk/Conditions/Peptic-ulcer/Pages/Treatment.as...
> If your stomach ulcer is caused by an Helicobacter pylori (H. pylori) bacterial infection, a course of antibiotics and a medication called a proton pump inhibitor (PPI) is recommended.
http://www.nhs.uk/Conditions/Peptic-ulcer/Pages/Causes.aspx
> Stomach ulcers are usually caused by Helicobacter pylori (H. pylori) bacteria or non-steroidal anti-inflammatory drugs (NSAIDs)
> It used to be thought that stomach ulcers may be caused by certain lifestyle factors, such as spicy foods, stress and alcohol.
> There is little hard evidence to confirm that this is the case, but these factors may make the symptoms of ulcers worse
http://www.nhs.uk/Conditions/Peptic-ulcer/Pages/Treatment.as...
> If your stomach ulcer is caused by an Helicobacter pylori (H. pylori) bacterial infection, a course of antibiotics and a medication called a proton pump inhibitor (PPI) is recommended.
I've been to specialists, trust me if it was a direct answer to a cure-- I wouldn't have had one for over a year. Interesting the bacteria H. pylori is present in over half of the UK's citizens (not sure if it's in the linked material but the NHS has an article about it somewhere).
And, if your stomach ulcer is caused by NSAIDs (ibuprofen, aspirin, etc), stop using them is also recommended :)
> I'm sure it's lovely but it's not cold brew. Cold brew is less acidic because it's not heated; it's also said to have a more "true" taste because it's not extracted with hot water.
> I have some stomach issues, one of which is an ulcer, and I am unable to drink hot coffee regularly as it tends to upset my stomach much more.
The way I understand this is that you are making a point that a hot brew will somehow increase your ulcer?
> I have some stomach issues, one of which is an ulcer, and I am unable to drink hot coffee regularly as it tends to upset my stomach much more.
The way I understand this is that you are making a point that a hot brew will somehow increase your ulcer?
Well two points in what you quoted,
1.) Cold brew isn't something all coffee aficionados dislike. 2.) That cold brew doesn't _irritate_ my ulcer as much. I'm not at all saying it increases or decreases the ulcer itself.
1.) Cold brew isn't something all coffee aficionados dislike. 2.) That cold brew doesn't _irritate_ my ulcer as much. I'm not at all saying it increases or decreases the ulcer itself.
Does anyone ever heat up cold-brew and drink it hot? I have no idea, but I wonder if it might have better flavor, but some people might want it hot.
It's how I usually drink my cold brew. Just mix with hot water.
I'm a cold brew fan and once in a blue moon I'll heat it up when I'm in the mood and it tastes fine.
I couldn't agree more and also prefer cold brew to iced coffee. I have actually seen instances of the inverse name-swap as well: places which serve cold brew but label it as "iced coffee" because their customers/market have been exposed to iced coffee by various chains but wouldn't know what cold brew was (or bother to explore new options).
Luckily the majority of independent coffee shops where I live (Houston) are particular about the distinction, and will pointedly list "cold brew" on their menus if it is such.
Luckily the majority of independent coffee shops where I live (Houston) are particular about the distinction, and will pointedly list "cold brew" on their menus if it is such.
I also prefer it - I think it tastes better (even if I then microwave it, seriously) but it's also way, way less acidic, and for people with acid reflux (moderate or severe) it makes drinking coffee a lot more comfortable.
Not going to make a claim I can't back up, but a lot of people take acidity to equal flavor - which is why Starbucks coffees are insanely acidic. Whether or not that's why the author prefers iced, hot-brewed coffee (for the acidity) and is conflating that with flavor, is not something I know for sure, but it's a possibility.
Not going to make a claim I can't back up, but a lot of people take acidity to equal flavor - which is why Starbucks coffees are insanely acidic. Whether or not that's why the author prefers iced, hot-brewed coffee (for the acidity) and is conflating that with flavor, is not something I know for sure, but it's a possibility.
Ah, only to pass on some knowledge. It's because their drinks are so sweet that with lighter roasts the sugar and syrup cover up the coffee. Most really good baristas will tell you the lighter the roast the more "flavorful" the coffee will be. Starbucks "intense flavor" is just folks confusing burned/overcooked beans for coffee flavor.
Granted, I'm really lucky to live in PDX because we have such good access to great coffee it's made more noticeable. In my youth, I was actually of the same mindset until drinking a lot of different coffee and discovering my "misguided" way ;-)
Granted, I'm really lucky to live in PDX because we have such good access to great coffee it's made more noticeable. In my youth, I was actually of the same mindset until drinking a lot of different coffee and discovering my "misguided" way ;-)
Longer roasting raises pH (decreases acidity). See:
http://www.idosi.org/wasj/wasj2%285%29/17.pdf
Note that the initial time of small decrease of pH corresponds to under-roasted coffee, and coffee with this degree of roast would be unacceptable even to fans of light roasts.
Note that the initial time of small decrease of pH corresponds to under-roasted coffee, and coffee with this degree of roast would be unacceptable even to fans of light roasts.
> which is why Starbucks coffees are insanely acidic.
That's more about the low grade beans, robusta beans and a very dark roast. Dark roasts are much harder to identify as "stale" because they have basically only got a burnt flavour. As a general comment (not directed at parent) if you get the chance to buy some green beans, have a go at roasting them and taste the difference between different roasts. You don't need anything flash to roast them, I use a heat gun. It's cheap, easy and the coffee is never stale.
That's more about the low grade beans, robusta beans and a very dark roast. Dark roasts are much harder to identify as "stale" because they have basically only got a burnt flavour. As a general comment (not directed at parent) if you get the chance to buy some green beans, have a go at roasting them and taste the difference between different roasts. You don't need anything flash to roast them, I use a heat gun. It's cheap, easy and the coffee is never stale.
Lots of people start off using cheap popcorn makers as well. They can only do small batches, and the plastic eventually warps, but it's a low barrier to entry. http://legacy.sweetmarias.com/airpop/airpopmethod.php
I personally like roasting in small batches, because I don't drink a _ton_ of coffee, and it only takes a few days for roasted beans to lose a lot of their volatile flavor compounds.
I personally like roasting in small batches, because I don't drink a _ton_ of coffee, and it only takes a few days for roasted beans to lose a lot of their volatile flavor compounds.
Exactly right. I'm a heat gun, pan and wooden spoon user. I tried a dedicated home roaster and found it slow and unreliable. Fresh coffee and and Cheaper too. At 10ish years roasting it's firmly part of the routine now. My Silvia is at something like 13,000 made coffees now.
Do you make your own cold brew, or buy pre-made (like what stumptown sells)?
Generally I buy and I usually don't buy Stumptown's prepackaged products as I don't think they're great and generally overpriced.
I usually just go to a cafe and ask if they have cold brew (most do in Portland at least in summer), and New Seasons (local grocery store chain) makes cold brew all year round.
* Courier Coffee has probably the best cold brew in town on a regular basis.
* Barista is good, always good, courier is just ever so slightly better. They have it year round too which is a lifesaver for someone like me.
* Pie Spot actually has damn good cold brew on the inner E side.
Breakfast places with enough of a "hipster" (I don't say that as a negative, I probably am one, more just a way to identify them) vibe usually have cold brew as well.
In the summer, I generally consume a lot more coffee will more regularly make myself some. It's quite easy, you really just need a cheese cloth and some sort of bucket. Throw it in and wait ~12 hours. Last about a week.
I usually just go to a cafe and ask if they have cold brew (most do in Portland at least in summer), and New Seasons (local grocery store chain) makes cold brew all year round.
* Courier Coffee has probably the best cold brew in town on a regular basis.
* Barista is good, always good, courier is just ever so slightly better. They have it year round too which is a lifesaver for someone like me.
* Pie Spot actually has damn good cold brew on the inner E side.
Breakfast places with enough of a "hipster" (I don't say that as a negative, I probably am one, more just a way to identify them) vibe usually have cold brew as well.
In the summer, I generally consume a lot more coffee will more regularly make myself some. It's quite easy, you really just need a cheese cloth and some sort of bucket. Throw it in and wait ~12 hours. Last about a week.
Courier Coffee is great! Been there many times.
Could you share your recipe/process of cold brewing to someone that never heard about it? Thanks!
I had to stop making cold brew because I was overcaffienating to an extent I was afraid my molecules would match the harmonics of the ground and I would fall through to the center of the earth.
But here's what I did:
Get a big french press, a narrow mouth pitcher or a wide mouth bottle, and one of those single serving coffee maker funnels (mines a Hario, which seems to clog up more slowly).
Put about 3/4" of coarse coffee grounds into the french press. Fill it with water to a little below where the plunger sits, stir it a little, put the lid on (plunger up) and push it back under a cabinet on your counter where nobody will mess with it.
24-36 hours later, push down the plunger slower than you've ever thought you could push down a plunger. Put an unbleached paper filter in your single serving coffee funnel, put the funnel on top of your pitcher/jar, and pour. There's gonna be a lot of fines in the coffee so this may take a while. After you're done put the pitcher in the fridge.
Some people make a second pitcher from the grounds. It takes a bit longer to reach full strength the second time, so let it go for another 12 hours. But if you need the second pitcher before the first is gone your doctor may have some harsh words for you.
But here's what I did:
Get a big french press, a narrow mouth pitcher or a wide mouth bottle, and one of those single serving coffee maker funnels (mines a Hario, which seems to clog up more slowly).
Put about 3/4" of coarse coffee grounds into the french press. Fill it with water to a little below where the plunger sits, stir it a little, put the lid on (plunger up) and push it back under a cabinet on your counter where nobody will mess with it.
24-36 hours later, push down the plunger slower than you've ever thought you could push down a plunger. Put an unbleached paper filter in your single serving coffee funnel, put the funnel on top of your pitcher/jar, and pour. There's gonna be a lot of fines in the coffee so this may take a while. After you're done put the pitcher in the fridge.
Some people make a second pitcher from the grounds. It takes a bit longer to reach full strength the second time, so let it go for another 12 hours. But if you need the second pitcher before the first is gone your doctor may have some harsh words for you.
I suggest you try using multiple small extraction volumes instead of a single big one. The long extraction time could be shortened, and you will get less heavy molecules out (which in tea, for example, tend to make the brew taste a bit bad). See [1] for an explanation. It might just taste better, let me know if you try it!
[1]: http://chemistry.stackexchange.com/questions/37712/why-using...
[1]: http://chemistry.stackexchange.com/questions/37712/why-using...
I started using this Aeropress iced coffee recipe. It's a nice breakdown that doesn't assume any prior Aeropress experience:
http://www.coffeegeek.com/guides/aeropresscoldbrew
Pro tip: if you use iOS, Timers by Clean Shaven apps is a great sequence timer for stuff like Aeropress and other coffee recipes:
https://itunes.apple.com/us/app/timers-interval-timers-for/i...
http://www.coffeegeek.com/guides/aeropresscoldbrew
Pro tip: if you use iOS, Timers by Clean Shaven apps is a great sequence timer for stuff like Aeropress and other coffee recipes:
https://itunes.apple.com/us/app/timers-interval-timers-for/i...
Not who you were asking, but it's pretty much steeping coarse coffee grounds and cold water in a cup overnight, then filter out the grounds, sort of like cold sun tea. In New Orleans toss in some chicory.
I use the Toddy, which steeps 12oz grounds in 56 fl oz of water, drained through a fuzzy fabric filtering puck; the extract can be refrigerated and diluted with hot water or cold milk.
There are smaller CoffeeSocks (cloth filters) if you don't want to have a carafe of extract in your fridge for two weeks.
I use the Toddy, which steeps 12oz grounds in 56 fl oz of water, drained through a fuzzy fabric filtering puck; the extract can be refrigerated and diluted with hot water or cold milk.
There are smaller CoffeeSocks (cloth filters) if you don't want to have a carafe of extract in your fridge for two weeks.
A knee-high nylon stocking works very well for this method, is very inexpensive and reusable.
I tried this but the coffee kept filling up my shoe.
Here's my cold brew recipe. Note that this does create a very caffeinated brew, perhaps twice as strong as a normal espresso, so it is very easy to overdo it (one of the few times I've ever felt the effects of caffeine was with one of my early cold brew attempts, which I realised afterwards was probably equivalent to around 16 shots of espresso, and I can't say I particularly enjoyed the jittery feeling). Anyway, it is great for cold drinks, although I haven't found a way of heating it up which is as good as my espresso machine.
Ingredients - 40g of beans (4 25ml espresso scoops) - 250ml water
Method - Use a grinder to course grind the beans. - Put grinds in a pyrex measuring jug, add the water, then cover. - Leave overnight, at room temperature. - Filter first through a sieve to remove the coarse grinds, then through a coffee filter to remove the fine grinds (it may take several mins to drip through). - Store in the fridge.
Ingredients - 40g of beans (4 25ml espresso scoops) - 250ml water
Method - Use a grinder to course grind the beans. - Put grinds in a pyrex measuring jug, add the water, then cover. - Leave overnight, at room temperature. - Filter first through a sieve to remove the coarse grinds, then through a coffee filter to remove the fine grinds (it may take several mins to drip through). - Store in the fridge.
I've seen recipes for 1:6/1:7 (2 tablespoons to 6 oz) ratio of coffee to water. I've used 3/4 a cup of coffee to 4 cups of water in a french press.
The article was written back in 2012. I hadn't even heard of cold brew coffee at the time, so maybe you were just ahead of the curve.
https://www.google.com/trends/explore#q=cold%20brew%20coffee
https://www.google.com/trends/explore#q=cold%20brew%20coffee
I've been making Tokyo Ice-Drip Coffee for the last year - it has a slightly different taste than just mixing cold water and ice with the grounds, but I specifically like the lack of bitterness that would come about if the waxes in the coffee were melted by the heat and then extracted with the brew.
In any case, the most important phrase in the story is "many of the iced coffee processes I liked the best brewed coffee hot". If you find the coffee you like best, brew it that way. I'd also recommend trying the other brew methods to make sure you're not stuck on a local optimum.
And remember, you can brew coffee with water anywhere between freezing and boiling - the hotter the water, the more parafins you'll melt. If you're using a French Press (Cafetiere) and you think your coffee is too bitter at 200F, try 190F, then 180F, etc.
And coffee will change flavor as it stands. Brewing hot onto ice as described in this article eliminates post-brewing flavor changes. If you cold brew your coffee and then let it stand at room temperature for several days, it won't taste like the freshly brewed coffee either.
TLDR: Experiment until you find what you like.
In any case, the most important phrase in the story is "many of the iced coffee processes I liked the best brewed coffee hot". If you find the coffee you like best, brew it that way. I'd also recommend trying the other brew methods to make sure you're not stuck on a local optimum.
And remember, you can brew coffee with water anywhere between freezing and boiling - the hotter the water, the more parafins you'll melt. If you're using a French Press (Cafetiere) and you think your coffee is too bitter at 200F, try 190F, then 180F, etc.
And coffee will change flavor as it stands. Brewing hot onto ice as described in this article eliminates post-brewing flavor changes. If you cold brew your coffee and then let it stand at room temperature for several days, it won't taste like the freshly brewed coffee either.
TLDR: Experiment until you find what you like.
>>but I specifically like the lack of bitterness that would come about if the waxes in the coffee were melted by the heat and then extracted with the brew.
As a long time coffee drinker, I've realized that the bitterness is what wakes me up in the morning, rather than the caffeine in the coffee. The first sip of coffee is usually enough to bring me out of my morning stupor. It's probably some kind of conditioned response, which would probably be lacking with a non-bitter cold-brew. :P
As a long time coffee drinker, I've realized that the bitterness is what wakes me up in the morning, rather than the caffeine in the coffee. The first sip of coffee is usually enough to bring me out of my morning stupor. It's probably some kind of conditioned response, which would probably be lacking with a non-bitter cold-brew. :P
Can I recommend an espresso while you froth the milk for a flat white? That's an actually perfect morning combo which also uses your savage wake up technique.
Not to take anything away from the Japanese, but we have a similar process in Italy: brew hot, then quickly chill with ice.
An espresso cup is brewed with a proper, bar sized espresso machine (or with a Nespresso, which IMHO is the only thing that comes close to it.) Then it is sugared, mixed, and poured in a shaker over ice cubes. The shaker is agitated quickly and vigorously for a short time, then the mixture strained into a tall glass.
We call it Shaked coffee ("caffè shakerato") and it's notoriously difficult to get right.
I have a stainless steel cocktail shaker that I use every summer for this very purpose, but even after years of trying I cannot get the right timing, quantities, and temperatures as a proper Barista would.
Oh, and it's delicious!
An espresso cup is brewed with a proper, bar sized espresso machine (or with a Nespresso, which IMHO is the only thing that comes close to it.) Then it is sugared, mixed, and poured in a shaker over ice cubes. The shaker is agitated quickly and vigorously for a short time, then the mixture strained into a tall glass.
We call it Shaked coffee ("caffè shakerato") and it's notoriously difficult to get right.
I have a stainless steel cocktail shaker that I use every summer for this very purpose, but even after years of trying I cannot get the right timing, quantities, and temperatures as a proper Barista would.
Oh, and it's delicious!
Some places in the US do a shakerato; I know Cafe Ladro in Seattle does.
Relatedly, the writer here offers a photo of some beautiful Japanese apparatus for cold brewing, a few paragraphs down.
http://www.funraniumlabs.com/the-black-blood-of-the-earth/
"Fast forward 14 years. An acquaintance working and living in Japan went on holiday and discovered a bar with this exceptionally beautiful rig for the preparation of Viennese Triple Cold Extraction Coffee. Upon sampling this, he felt that, and I quote, “I could see colors that weren’t in the visible spectrum, and could vibrate through walls.” I looked at this I said to myself, “Hey, you’ve got enough virgin laboratory glassware lying around the house that you could probably build something like that.” Probably several somethings, actually, but that’s beside the point."
http://www.funraniumlabs.com/the-black-blood-of-the-earth/
"Fast forward 14 years. An acquaintance working and living in Japan went on holiday and discovered a bar with this exceptionally beautiful rig for the preparation of Viennese Triple Cold Extraction Coffee. Upon sampling this, he felt that, and I quote, “I could see colors that weren’t in the visible spectrum, and could vibrate through walls.” I looked at this I said to myself, “Hey, you’ve got enough virgin laboratory glassware lying around the house that you could probably build something like that.” Probably several somethings, actually, but that’s beside the point."
This twit podcast https://www.youtube.com/watch?v=2PAxZi7uess is with Phillip Broughton the gent that makes Black Blood of the Earth cold brewed coffee. Pretty interesting podcast. If I remember he is a physicist.
For the record I have not tried black blood of the earth but would like to try it. It is just I am cheap.
For the record I have not tried black blood of the earth but would like to try it. It is just I am cheap.
Recently paid $5.50 for cold brew in Brooklyn.
I think cold brew is an attempt by coffee shops to upsell what used to be regular coffee + ice. Taste wise, it's completely subjective. Value wise, nothing beats Starbucks double shot on ice.
At home, I just aeropress into an ice cube. That way, I don't have a pitcher of cold brew concentrate that has to be used within a week.
I think cold brew is an attempt by coffee shops to upsell what used to be regular coffee + ice. Taste wise, it's completely subjective. Value wise, nothing beats Starbucks double shot on ice.
At home, I just aeropress into an ice cube. That way, I don't have a pitcher of cold brew concentrate that has to be used within a week.
If you are implying shops take formerly hot coffee and reuse it as 'cold-brew', you are incorrect.
If you are implying shops repurpose old beans and use them to make cold-brew, then you are correct.
I can't speak for all coffee shops, but for 'specialty' places the above statements are always true.
> Taste wise, it's completely subjective
True, but the taste profiles are objectively different.
Grilled chicken vs roast chicken. Which one is better? Subjective. Do they taste different? Objective.
That being said, I am going to try this aeropressing onto an ice cube method.
If you are implying shops repurpose old beans and use them to make cold-brew, then you are correct.
I can't speak for all coffee shops, but for 'specialty' places the above statements are always true.
> Taste wise, it's completely subjective
True, but the taste profiles are objectively different.
Grilled chicken vs roast chicken. Which one is better? Subjective. Do they taste different? Objective.
That being said, I am going to try this aeropressing onto an ice cube method.
> I just aeropress into an ice cube
Does aeropress allow you to use cold water?
Does aeropress allow you to use cold water?
I think the relevance is that the Aeropress allows you to use the "brew hot and instantly chill" method espoused in the OP. You pour hot water over the grounds in the Aeropress and then press it into a cup of ice.
I don't think that would come out right. If you use cold water, you'd have to replace heat with time and the entire point of the aeropress is to brew quickly, to avoid leeching the more bitter parts of the bean.
My general approach is: ~2.5 scoops into the aeropress, fill with 165 F to just above the -2- marker, stir a few times, immediately press out over 20 seconds directly onto tumbler of ice.
My general approach is: ~2.5 scoops into the aeropress, fill with 165 F to just above the -2- marker, stir a few times, immediately press out over 20 seconds directly onto tumbler of ice.
I don't care what aeropress says about the right brewing temp (I think they claim 180° is ideal)... I find coffee to be sour if I don't brew it in my aeropress at 200°. (I make my iced coffee the same way and have been for years.)
BTW, if you want your coffee slightly sweetened, you can put a tsp of sugar into the aeropress with the grinds and press the combination over ice. Saves needing a simple syrup or having the sugar not dissolve if you put it into the iced coffee afterwards.
This is of course very similar to how vietnamese iced coffee is made. https://ineedcoffee.com/brew-vietnamese-coffee/
BTW, if you want your coffee slightly sweetened, you can put a tsp of sugar into the aeropress with the grinds and press the combination over ice. Saves needing a simple syrup or having the sugar not dissolve if you put it into the iced coffee afterwards.
This is of course very similar to how vietnamese iced coffee is made. https://ineedcoffee.com/brew-vietnamese-coffee/
Reading this timings me of John Grubers theory that success requires three things. A clicky keyboard, over carbonated water and fussy coffee. Youre on track and im going to try your way too. Thanks.
No, they are different things. Not that it justifies the price necessarily, but it takes more time and more coffee to make cold brew.
As other commenters noted, this is not a particularly Japanese method of ice coffee brewing.
This Kyoto-style coffee tower, however, is:
http://drinks.seriouseats.com/2014/03/japanese-style-slow-dr...
This Kyoto-style coffee tower, however, is:
http://drinks.seriouseats.com/2014/03/japanese-style-slow-dr...
Additionally, Serious Eats also did a cold-brew method comparison, which may be of interest:
http://www.seriouseats.com/2014/05/whats-the-best-way-to-bre...
http://www.seriouseats.com/2014/05/whats-the-best-way-to-bre...
Which is an excellent article with a nice surprise at the end.
> With milk, the diner-style and cold brew tasted the best, whereas the Japanese style and immersion-over-ice were terrible, their bright flavors clashing with the creamy dairy, giving them the flavor of curdled milk.
> With milk, the diner-style and cold brew tasted the best, whereas the Japanese style and immersion-over-ice were terrible, their bright flavors clashing with the creamy dairy, giving them the flavor of curdled milk.
What about oxidation? Oxidation in food is generally bad news: oxygen has a habit of monkeying with oils to make them taste horrible, a phenomenon also known as rancidification.
Couldn't the 2nd sentence simply be shortened to, "Oxygen has a habit of monkeying with oils to make them rancid."
https://haveabit.com/feynman/knowing-the-name-of-something/
Couldn't the 2nd sentence simply be shortened to, "Oxygen has a habit of monkeying with oils to make them rancid."
https://haveabit.com/feynman/knowing-the-name-of-something/
I've been doing this forever. Brew from Aeropress right into a glass full of ice, top it off with milk. Delicious.
Yep. This is what I do. I have a couple of large plastic Tervis glasses that work great for this, and as a bonus if I've put too little ice in or heated the water too much I can adjust on the fly by seeing through it.
Even better: I aeropress onto a cocktail shaker with ice, then shake the hell out of it. The coffee get's very cold much faster, and I just throw out the ice and sometimes put nice new cubes in at the end. The coffee comes out a bit frothy and tastes better than any variation I've bought.
I would love to try it! But I must disagree that cold brew is a lesser or incomplete version of coffee. Rather, it highlights different flavors than hot brewing methods do, and those flavors are wonderful in my opinion. When made well, cold brew is the caramelly, chocolaty coffee I always wanted.
What doesn't get dissolved into the cold water is often the more sour (or "bright" if you're feeling charitable) flavors.
(I have had the stale, flat kind of cold brew the author mentions. It sucks. I have also had plenty of terrible hot coffee.)
What doesn't get dissolved into the cold water is often the more sour (or "bright" if you're feeling charitable) flavors.
(I have had the stale, flat kind of cold brew the author mentions. It sucks. I have also had plenty of terrible hot coffee.)
That's a great point. Hasn't the author ever had terrible hot coffee, so why not terrible cold brew too? Some of the other posts in this thread point out that some beans are better for cold brew than others. And I agree with you that I've had really good cold brew and really enjoy it's aroma and taste.
The sole source in the UK: http://www.theoriginaldutch.com/
The founder is a pal of mine! He exhibited recently at the Caffe Culture Show in Olympia, London. In a huge hall filled with all the complex paraphernalia of coffee-brewing and consumption, his stand was situated at the periphery, in the artisan foods section.
Interestingly, with all the bustle (and hustle ;-) of the main venue, this section - arguably, the most interesting - had relatively light traffic. But a few savvy people came by to sample this unique coffee (and other awesome products in the vicinity), including one prominent coffee critic/blogger. His opinion: a very interesting flavor profile that was too earthy; not enough acidity. My friend patiently explained that this is the intention: to preserve the natural 'sweetness' of the bean. The critic wasn't swayed, but I was delighted: at least his product had elicited a strong reaction!
Most significantly, many people mistakenly equated 'cold brew' with 'cold drip'. Huge difference!
Visitors tended to love it. Some came back for a second and third sampling. We gave away a lot of bottles...
The founder is a pal of mine! He exhibited recently at the Caffe Culture Show in Olympia, London. In a huge hall filled with all the complex paraphernalia of coffee-brewing and consumption, his stand was situated at the periphery, in the artisan foods section.
Interestingly, with all the bustle (and hustle ;-) of the main venue, this section - arguably, the most interesting - had relatively light traffic. But a few savvy people came by to sample this unique coffee (and other awesome products in the vicinity), including one prominent coffee critic/blogger. His opinion: a very interesting flavor profile that was too earthy; not enough acidity. My friend patiently explained that this is the intention: to preserve the natural 'sweetness' of the bean. The critic wasn't swayed, but I was delighted: at least his product had elicited a strong reaction!
Most significantly, many people mistakenly equated 'cold brew' with 'cold drip'. Huge difference!
Visitors tended to love it. Some came back for a second and third sampling. We gave away a lot of bottles...
There's a minor typo ("than" is written as "that") in the third block of main-body text on the linked landing page.
Yes, I just mentioned it to him too! Thanks.
As others already said, this article really confuses "cold brew" and "iced coffee".
Friends of mine have a roastery in Berlin and for "cold brew" the coffee extraction process takes a long time:
> Basically, cold water is used in a Cold Brew for extraction, that is heat is replaced by time.
Full step by step recipe is at https://www.flyingroasters.de/blog/cold-brew-rezept/ (German only, Google Translator: https://translate.google.de/translate?hl=de&sl=de&tl=en&u=ht...)
I personally like it very much with Tonic water. Especially in summer. Everybody who also likes Gin Tonic should try a Cold Brew with Tonic.
If you happen to live in Berlin and want to try one without much hassle, they have a booth at the next Weddingmarkt on 3 July. Highly recommended.
Friends of mine have a roastery in Berlin and for "cold brew" the coffee extraction process takes a long time:
> Basically, cold water is used in a Cold Brew for extraction, that is heat is replaced by time.
Full step by step recipe is at https://www.flyingroasters.de/blog/cold-brew-rezept/ (German only, Google Translator: https://translate.google.de/translate?hl=de&sl=de&tl=en&u=ht...)
I personally like it very much with Tonic water. Especially in summer. Everybody who also likes Gin Tonic should try a Cold Brew with Tonic.
If you happen to live in Berlin and want to try one without much hassle, they have a booth at the next Weddingmarkt on 3 July. Highly recommended.
[deleted]
If anybody happens to be near Richmond, VA go to Alchemy Coffee near Virginia Commonwealth University (http://www.alchemycoffeerva.com/). That's where I got my first taste of cold brew and I was hooked. It tasted like a different drink and I felt that I could taste different characteristics about coffee than other types. They take the time to talk to you about their Japanese cold brew process as well as the different types of coffee they acquire.
> since the elusive and charming elements of flavor that make coffee special never get dissolved into the brew, and remain in the coffee grounds, which get thrown away.
Isn't this just elegantly adjectivezed nonsense? The net result of a stoichistic process isn't altered by the speed at which it occurred. So cold-brew shouldn't end-up with a different composition if timed correctly relative to hot-brew?
Isn't this just elegantly adjectivezed nonsense? The net result of a stoichistic process isn't altered by the speed at which it occurred. So cold-brew shouldn't end-up with a different composition if timed correctly relative to hot-brew?
My first association with brewing directly over ice was when I ordered vietnamese iced coffee many years ago:
https://ineedcoffee.com/brew-vietnamese-coffee/
I've been brewing my coffee directly over ice since I first got an aeropress... which is old enough to be the original blue plastic, whenever that was.
It never occurred to me that this was some magical technique.
https://ineedcoffee.com/brew-vietnamese-coffee/
I've been brewing my coffee directly over ice since I first got an aeropress... which is old enough to be the original blue plastic, whenever that was.
It never occurred to me that this was some magical technique.
Counter Culture Coffee has a video depicting the "brew hot, chill instantly" method (admittedly somewhat self-explanatory as merely brewing over ice) described in the article: https://counterculturecoffee.com/learn/quick-easy-iced-coffe...
Brewing steaming hot coffee directly onto a glass carafe filled with ice looks like the perfect way to crack the carafe.
I wrote an analysis on cold brewed coffee's a while back: https://www.gastrograph.com/blogs/gastronexus/flavor-profile...
Cheers!
Cheers!
Every morning a glass of crushed ice goes under the spout of my espresso machine.
Any iced americano is going to be a lot like this method, except with espresso instead of brewed coffee, and water added. I add minimal extra water just because i like it as-is.
Any iced americano is going to be a lot like this method, except with espresso instead of brewed coffee, and water added. I add minimal extra water just because i like it as-is.
This article would be so much better with an actual recipe, or even just ratios of coffee:ice. Though it has inspired me to look elsewhere to find that information, or do some experimentation in the kitchen to discover it.
I'm surprised nobody has tried to flash chill it with liquid nitrogen.
This is common in Europe. How else would you make cold coffee if not by first making proper coffee then cooling it. I just use my bialetti espresso maker and add ice cubes.
You make cold brew coffee without any heat at all by immersing grounds in water for a long time. There are different methods that produce either concentrate or ready-to-drink, and some chill in the fridge during the brew process and some leave it out on the counter. Lots of options, though the distinction is that none uses hot water.
Cold-brew methods, or via directly cooling the coffee without adding water are the usual alternatives. The downside of both of the two methods is that they take significantly longer, so you can't quickly satisfy and urge for cold coffee.
the first time i tried the japanese iced coffee method, i ended up with a cup of coffee that had such a strong bitter, chemical taste that i was sure i must have been drinking poison. i later realized it was probably my ice cubes, which came out of those Tovolo king cube molds. after a few months, those molds impart an extremely strong chemical flavor into their ice cubes.
so… long story short, the ice you use matters a lot
so… long story short, the ice you use matters a lot
cortado con hielo
no more words required :)
no more words required :)
I'm guessing the site author is (1) young and (2) has a large monitor because that font is far far too small.
The font on the site is the same size as the font on hacker news (on my computer, Windows 10, chrome 51).
I'm all about the aero press into a glass of ice morning routine.
Which is why I don't see why this required 10 paragraphs to explain. I already brew iced coffee with 80 degree water through the AeroPress onto ice, then use cool water to make up the extra liquid if necessary. It's not the same as cold brew, but honestly nor should it be? Cold brew has a unique and enjoyable flavor.
And what about the iced Americano? I guess you could consider that to be "Japanese method" as well. I'm not convinced.
And what about the iced Americano? I guess you could consider that to be "Japanese method" as well. I'm not convinced.
Can you expound on this method?
Normally you aeropress into a mug and then top it off with extra water as needed. Instead I aeropress into a glass of ice and the melted ice does the topping off.. which cools the coffee without watering it down too much.
I wasn't entirely convinced about why the coffee is better than the cold brew method. They both return different flavor sets, and taste at that point is completely subjective. A bad comparison would be like saying orange juice with pulp is scientifically better than orange juice without pulp.
I was the lead barista at my shop for several years before switching back to tech, and I would %100 agree with you.
Depending on the coffee or roast, the coffee will do better as cold-brew or Japanese-style iced. Some coffees are absolutely terrible as cold-brew and vis-versa.
That being said, I almost always prefer cold-brew (bias-disclosed).
Furthermore, this article seems to follow a trend in speciality coffee of taking some loose science then jumping to completely arbitrary conclusions. Often it is hard to tell if they are on to something, just want the attention, or have something to gain economically by propagating their view.
Depending on the coffee or roast, the coffee will do better as cold-brew or Japanese-style iced. Some coffees are absolutely terrible as cold-brew and vis-versa.
That being said, I almost always prefer cold-brew (bias-disclosed).
Furthermore, this article seems to follow a trend in speciality coffee of taking some loose science then jumping to completely arbitrary conclusions. Often it is hard to tell if they are on to something, just want the attention, or have something to gain economically by propagating their view.
I agree.
You see the same thing with the "third wave" movement who espouse that very light roast is the "best" way to roast coffee. Light, medium and dark roast coffee is all perfectly fine ways of roasting, and all return different flavors for different beans.
I prefer a roaster that has mastered the whole range.
You see the same thing with the "third wave" movement who espouse that very light roast is the "best" way to roast coffee. Light, medium and dark roast coffee is all perfectly fine ways of roasting, and all return different flavors for different beans.
I prefer a roaster that has mastered the whole range.
Sure, taste is subjective, but that doesn't mean certain cooking techniques are better than others.
Cold brew oxidizes, and doesn't extract many of the flavor compounds from coffee. That's why it always tastes kind of stale and flat. Now, you might like that, but I'm sure you can see why many people would say that it's a worse way to make iced coffee.
Similarly with roasting beans---lighter roasts preserve more of the flavor of the beans. So, if you have really high quality beans, dark roasts are just a waste. That's not to say that dark roast coffee can't be delicious, but it's less complex.
Similarly, sangria is delicious, but you probably shouldn't mix your 1982 chateau lafite with orange juice.
Cold brew oxidizes, and doesn't extract many of the flavor compounds from coffee. That's why it always tastes kind of stale and flat. Now, you might like that, but I'm sure you can see why many people would say that it's a worse way to make iced coffee.
Similarly with roasting beans---lighter roasts preserve more of the flavor of the beans. So, if you have really high quality beans, dark roasts are just a waste. That's not to say that dark roast coffee can't be delicious, but it's less complex.
Similarly, sangria is delicious, but you probably shouldn't mix your 1982 chateau lafite with orange juice.
Well said. Your roast should complement your bean. Single origin ethiopian yirgacheffe/harar? Don't you dare roast that bean past light brown. The whole point of selecting where your coffee comes from is lost if you do something in the process to mask it's origin individuality (heavy roast / adding sugar etc). Some beans complement dark roasts well (I'm thinking like sumatras or heavy "dirt" flavored coffee), where dark, burnt earth tobacco flavors are awesome and complement very well, but most beans that you would care to spend the extra bucks won't.
Cold brew doesn't make iced coffee. If you add ice to your cold brew, sure, but it can also be warmed like regular hot coffee.
You typically see darker roasts with larger roasters because it's still approached like a commodity, and darker roasts are easy to achieve consistency with since they don't feature much of the natural flavors of the coffee bean. The whole coffee world was in a bad state until people began taking the stance that certain coffees were better quality, and paying more for them. For the first time it incentivized extra effort from the farmers. Over the last decade or so our understanding of the effects of roasting coffee has grown immensely, and we can objectivley say that there is a specific range before the only thing featured tastes are imparted from the roasting process. Just like it's now common knowledge that you don't burn a good steak if you want to enjoy it for what it is.
I really disagree with the third wave snobbery that the only coffee to be enjoyed is light roast though. There's a pretty wide range that will produce some amazing coffee. Putting them side by side for a cupping is interesting, I personally became more sensitive to roasting too dark after tasting the same beans under different roast profiles, and seeing how quickly the dark range began diminishing complexity, brightness and clarity in my cups. On the other hand, all too frequently I get underdeveloped third wave coffee that is just as unenjoyable as a burnt batch.
I really disagree with the third wave snobbery that the only coffee to be enjoyed is light roast though. There's a pretty wide range that will produce some amazing coffee. Putting them side by side for a cupping is interesting, I personally became more sensitive to roasting too dark after tasting the same beans under different roast profiles, and seeing how quickly the dark range began diminishing complexity, brightness and clarity in my cups. On the other hand, all too frequently I get underdeveloped third wave coffee that is just as unenjoyable as a burnt batch.
>darker roasts are easy to achieve.
I don't think it's that, I think it's because they last longer on the shelf (light roasts go stale faster) and because dark roasts just taste burnt, meaning you can swap out one bean for another and not notice a difference. So if a cheaper beans becomes available, that will get switched in.
I don't think it's that, I think it's because they last longer on the shelf (light roasts go stale faster) and because dark roasts just taste burnt, meaning you can swap out one bean for another and not notice a difference. So if a cheaper beans becomes available, that will get switched in.
You put a period in that sentence where there wasn't one. I said "darker roasts are easy to achieve consistency with", and as you said, to help better facilitate the commodity approach to coffee.
Dark roasts are not more shelf stable than lighter roasts though. The oils in dark roasts become rancid substantially more quickly because a darker roast has expanded more, and therefore has more surface area to come in contact with air. Starbucks and other big companies say their coffee is shelf stable for about a year, but the reality is coffee peaks 24-72 hours after roasting. Burnt notes grossly outweigh staleness though. That with the benefits of consistency is great for bigger brands exactly for the other reasons you mention.
To add a bit more perspective, green unroasted coffee beans are considered fresh or in season for about 9 months. The more you get away from this in a roast profile the shorter the shelf life.
Dark roasts are not more shelf stable than lighter roasts though. The oils in dark roasts become rancid substantially more quickly because a darker roast has expanded more, and therefore has more surface area to come in contact with air. Starbucks and other big companies say their coffee is shelf stable for about a year, but the reality is coffee peaks 24-72 hours after roasting. Burnt notes grossly outweigh staleness though. That with the benefits of consistency is great for bigger brands exactly for the other reasons you mention.
To add a bit more perspective, green unroasted coffee beans are considered fresh or in season for about 9 months. The more you get away from this in a roast profile the shorter the shelf life.
Except light roasting preserves a higher caffeine content. So this method is objectively more efficient as a stimulant delivery mechanism.
This is a myth. Roasting does not alter caffeine levels, as it is very heat stable. You might get more caffeine from a light roast if you are measuring your beans by volume. Light roasts expand less and are more dense than darker roasts, so you ultimately end up with more mass.
Interesting. Thanks for the correction.
You're welcome. I was under the same impression myself until recently. If you really need a kick though, pick up some Robusta. It tastes pretty rough but has more caffeine than Arabica.
This definitely shook what I had thought was fact for quite some time. I found this article[0] to be quite informative.
0) https://www.kickinghorsecoffee.com/en/blog/caffeine-myths-da...
0) https://www.kickinghorsecoffee.com/en/blog/caffeine-myths-da...
That was a good article. The only other cause of caffeine variation I'm aware of is altitude. Caffeine is produced as a defense against pests, and since there are fewer pests at higher altitudes less caffeine is generated in that scenario. Coincidently, altitude is usually associated with higher quality coffee. The difference is negligible, so I guess my point is if high caffeine consumption is a goal just drink more coffee.
The charred rubber flavour is almost offset by the incredible crema. But it isn't and you will feel like you ate charcoal. It's an interesting exercise alright.
Third wave coffee isn't soylent.
Soylent is an objectively more efficient beverage than third wave coffee because it is more nutrient complete!
Or we could keep drinking coffee because it tastes good.
Or we could keep drinking coffee because it tastes good.
[deleted]
Summary: Brew normally, pour onto ice right away. Factor the volume of ice you use into the amount of coffee you use.
The Japanese Iced Coffee Method [2012]
I thought this article was recent, but the date stamp reveals that it's four years old.
I thought this article was recent, but the date stamp reveals that it's four years old.
Cold brew tastes great. Hot brew tastes great. AeroPress tastes great. It's not a "Better", it's just a taste and situation thing. Sometimes I want Turkish coffee, sometimes I want a Greek Nescafe Frappe. It's not that one is better, although one is definitely better when I want that one.
Agreed.
Along the similar lines, I like a nice double cream brie, or a gruyere cheese. I also like a good slice of kraft american cheese. They all have their time and place.
Along the similar lines, I like a nice double cream brie, or a gruyere cheese. I also like a good slice of kraft american cheese. They all have their time and place.
Exactly. I don't want to melt a triple-creme on my nachos, or use American slices in my fondue.
What makes this process Japanese, exactly? I remember my parents doing it and nobody called it "Japanese Iced Coffee"
Presumably because it's very common in Japan, and not so common elsewhere.
When I was in Japan (July 2015) I was surprised at how common iced coffee was – it felt like every street corner had a vending machine that sold (among other things) iced coffee. You can buy some of it here in SF, too, even at Wallgreens.
When I was in Japan (July 2015) I was surprised at how common iced coffee was – it felt like every street corner had a vending machine that sold (among other things) iced coffee. You can buy some of it here in SF, too, even at Wallgreens.
For what it's worth, brewing coffee directly over ice is extremely common in Vietnam as well.
I live in Edmonton, which has about 20 Vietnamese restaurants for every Japanese one. I've always known it to be Vietnamese iced coffee, and had no idea it's done in Japan as well. Although here the coffee conventionally drips over a mixture of ice and sweentened, condensed milk. I'm not sure if that's done elsewhere.
As a former barista who lived in Japan for 2 years, I firmly believe it is a matter of marketing.
It's not exclusive to the Japanese because I've been doing this my whole life.
Because we know the Japanese have been doing this since the 1600s. Kyoto is credited with the earliest recorded history of this brewing method.
The Turks and the English were brewing coffee in the 1600s. Could you point me to a source for Kyoto doing iced coffee in the 1600s?
A local coffee shop does this and the results are excellent. As he suggests it maintains crisp aromatics. They use a special double walled vessel with ice separated from the coffee so it doesn't become watered down. The taste is very good.
That said, so is that shop's cold brew, espresso, and pour overs. I think quality of ingredients and the attention to detail they pay is more important than the specific technique. To me this is more like getting your sourdough in a boule vs a baguette than a "stop drinking cold brew" experience.
That said, so is that shop's cold brew, espresso, and pour overs. I think quality of ingredients and the attention to detail they pay is more important than the specific technique. To me this is more like getting your sourdough in a boule vs a baguette than a "stop drinking cold brew" experience.
> I think quality of ingredients and the attention to detail they pay is more important than the specific technique.
It might make sense to use the technique used by those who have that level of attention to detail and quality – presumably they would be less likely to use a sub-standard method.
It might make sense to use the technique used by those who have that level of attention to detail and quality – presumably they would be less likely to use a sub-standard method.
Sure but my point is that they have multiple quality methods at their disposal. I'm not saying this is a bad method, I'm saying it's one of many good methods. I think as far as Coffee geekery goes, the Kyoto Coffee maker does an even better job than the linked method.
It's a different method of brewing. However the psuedoscience he uses to justify it as being 'better' is just touchy feely handwaving.
If you enjoy the taste do it, if you don't, toddy brew on my fellow humans.
If you enjoy the taste do it, if you don't, toddy brew on my fellow humans.
I'm sure it's lovely but it's not cold brew. Cold brew is less acidic because it's not heated; it's also said to have a more "true" taste because it's not extracted with hot water.
I have some stomach issues, one of which is an ulcer, and I am unable to drink hot coffee regularly as it tends to upset my stomach much more. Cold brew besides actually having a richer taste because of the slow brewing process actually hurts my tum tum less.
... Granted I also live in PDX, so I'm fairly sure (based on some comments) not everyone out there has had, or is actually being served, cold brew. Putting hot coffee on ice just doesn't even begin to compare.
Update: hit post early.