How to make cold brew coffee
Cold coffee has long been associated with huge coffee chains, vats of whipped cream, sweet artificial syrups and other such miseries. This summer, however, New York City introduced me to cold-brew coffee – a very different, far more refined creature that made me realise the magic of cold coffee, just in time for a warm English summer.
We have it easy here; the crowds and sweat of New York City in the height of summer are no joke. It’s dangerously hot – so much so that long, cold coffee is not so much a component of daily summer routine for New Yorkers as it is a tool for survival.
As it happens, though, my first experience of cold coffee in America was a simple iced coffee – standard filter coffee poured over ice – from a bodega in Bushwick, Brooklyn. It was cheap (a dollar, in fact) and over-bitter, and as I dragged myself through the blistering heat, sipping slowly and grimacing, I cursed it and all those who’d gotten my hopes up about this drink.
The next day, however, I was taken to a nearby café for a breakfast bagel and a “proper” cold coffee. I ordered a warm bagel stuffed with cream cheese and tomatoes and dripping with hot sauce (seriously, man, that bagel) and a black cold-brew coffee, which was served in the same manner as the previous day’s disappointment: over ice in a clear plastic cup, with the end of the paper wrapper covering the protruding end of the straw (as is the style). I sipped, and gasped – it was subtly sweet, rich in flavour but not overwhelming, ice-cold but far from watery, utterly refreshing, and somehow had everything I love about coffee whilst absolutely unlike anything I’d ever tasted.
A chat with the team running the café revealed that cold-brewed coffee is ground coffee steeped in cold water and strained, and iced coffee is generally brewed hot and poured over ice. Elementary.
The difference in flavour between the two methods is immense. Iced coffee is a very fast process, but has to be brewed to be stronger than standard coffee to make up for the severe dilution caused by the ice. This method tends to make for a more bitter drink, because of the intense and rapid extraction of flavour from the beans by the hot water. Cold brew, on the other hand, takes a formidable 18—24 hours. However, the far gentler infusion process produces a drink of lower acidity, which is why cold brew coffee is naturally sweeter. It can also be served over ice without such extreme dilution because it’s already cold. For these reasons, cold brewing is generally regarded as the better method for producing cold coffee.
There are a couple of home-methods for this, and they are all variants of a basic formula: cold water, coarse coffee grounds, and an overnight brew. Changing a variable will produce slightly different results, from a longer brew or stronger coffee-to-water ratio producing a stronger cup, and a finer grind producing a cloudier drink.
There are things you can buy designed for the cold-brew process, such as the monstrous Yama Drip Tower – something you may have seen act as the centrepiece in trendy cafes. Intricate inventions like this, while absolutely delightful to look at in a very Wallace-and-Gromit way, are completely unnecessary for home-brewing (unless you really do have a glut of cash and space). A far more practical tool is the highly regarded Toddy system – the Volvo of cold-brew methods. Like its hot-brew cousin, the AeroPress, the Toddy is ugly as sin, affordable, remarkably simple in process and produces a consistently superb cup of coffee. You can even brew cold in a cafetière (or French press, to our American friends) by following the guide below and simply pressing down with the plunger after the brew is finished – the only negatives being how much you can make at one time and the effectiveness of the steel filter.
That said, you actually needn’t buy anything to brew cold coffee at home, as you probably have everything for a DIY version already: all you really need is a big jar, a big bowl, a sieve, and either a sheet of muslin or a roll of paper towel.
How to cold-brew coffee at home
- Set your grinder to its most coarse setting, and check a little of its output before doing the full grind – you are looking for roughly the same consistency as breadcrumbs. Any finer and you risk cloudy, grimy-tasting coffee.
Brew your cold-brew strong enough and you can even mix it with boiling water and serve it hot. This is a really special way of doing things – the gentle, sweet flavours survive being combined with hot water because there aren’t any grounds left in the mix.
About the author
Merlin works in editorial for Jamie's online team. As well as food, he really, really likes coffee. You can follow him on Twitter at @merlinjobst - do go and say hi.
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This is essentially Vietnamese Iced Coffee (ca phe sua da). Delicious!
Some of the images are broken
He did mention the French Press method. Why so angry over Oliver’s fame?
Cà phê sữa đá is made with hot water gravity filtered through coffee grounds into condensed milk, stirred and then poured over ice. Ideally, Vietnamese coffee grounds and a Vietnamese filter cup should be used to give an authentic Vietnamese Iced Coffee flavour. A differently prepared coffee mixed with condensed milk and poured over ice would likely be delicious, but it wouldn’t be a genuine cà phê sữa đá.
Made cold brew for the first time after reading this article (did like 3:8 ratio since I fear that family would like strong taste if it’s diluted in hot water). Tastes amazing! Thank you! 😀
Article Author: Merlin Jobst, not Jamie Oliver.
this whole cold coffee thing wasn’t working for me until I got to this comment…..now that is a great idea
Maybe a Black Russian?
Damn right it is.
I love coffee ice cubes into Amarula or Baileys 🙂
Thanks for the cold brewing recipe Merlin, I will try it.
Ah, but your 80C would defeat the purpose of this article with boiling being at 100C. This article is about the cold brew process and the unique flavor/taste that it produces. Although my preference is hot coffee but I could cold brew my coffee then I could nuke it the next day for breakfast.
For hot brewed I had my chief cook instruct me that the bitters set in at the five minute threshold so I separate the grounds from the brew at four and a half minutes.
What’s the difference between a white russiand and a black russian ?? …. About 5 inches.
I bought a french press – following the advise of another blogger and have been steeping cold at 1:2 / coffee to water, then pressing it out – half cup coffee to 1.5 cups water and yielding 1 cup of concentrate. It still seems bitter. Will your method reduce the bitter taste? I’m trying to each the Nirvana of the first smooth / naturally sweet-ish cold coffee I first tried on vaca earlier this year.
The writings of a drama queen.
If this method seems too complex, you can get a decent approximation using your normal grind, a French press, and leaving it overnight in the fridge. It will be a bit cloudy and probably not as amazing in flavor, but it’s a good simple way to get your coffee on hot days.
Ok have a mason jar that’s 6 cups. So it’s 1:8 coffee to water.. should I figure 1 cup of coffee for 8 cups of water?
1:8 ratio seems off…Maybe I just like my coffee really strong?
Hi Scott! I would like to know more about the progress that you made! Do contact me
Maybe you aren’t letting it steep for the full 24 hours? It should be pretty darn strong when done.
Cold drip kaffee
Posted: July 31, 2011
During these dog days of summer, iced coffee seems to be the rage and there are few better theatrics for coffee brewing than the Japanese-styled iced coffee dripper tower that seem to be popping up in more and more cafes in North America. The good news is, you can bring this brewing method home if you like and have the exact same style of coffee.
Theatrics of Iced Coffee
In Japan, these kinds of brewers are seriously the rage. Some towers can be as tall as 1.5 meters or higher, brewing into multiple vessels. In Vancouver, 49th Parallel's cafe features two of these Japanese commercial iced coffee brewers, sitting majestically on the back bar counter. In other cafes around the US and Canada, you can see them sitting in display windows.
- A Drip Control Mechanism. This is usually a series of rubber or silicone disks that can be squeezed or unsqueezed by turning a screw-in lever or dial. They can control the flow of water down to as slow as 1 drip every 10+ seconds.
How Iced Coffee Brewers Work
The Japanese styled Iced Coffee tower (and the Hario Pota, detailed below) work on the principle of a very drawn out extraction time with ice cold water to create a concentrated coffee elixir. The process is slowed down by several factors: the ice slowly melting delivers water at a slow pace; the dripper mechanism is controlled to do 1-2 drops per second on average; the volume of ground coffee in a tall vertical canister shape further slows down flow rate through the bed of coffee; and in the case of the tall towers, the curly tube underneath creates a slow down in the extracted brew, possibly causing some additional mixing and evenness to the brew. (though I am entirely skeptical about that last point).
For both brewing devices described below, we have some basic parameters for setting up the brew.
- How Much Coffee? As always, this is according to taste, but in our ice drip coffee tower, we like a ratio of 12g of coffee per 120ml (4oz) of brewed coffee. The carafe in the tower unit holds about half a litre, so we use about 60g of ground coffee.
The Ice Drip Coffee Tower How To
In this first how to, we'll walk you through the process of using an Iced Drip Coffee tower, ta device usually manufactured in Japan or Taiwan where they are extremely popular. The model we're demonstrating is no longer available, but several similar models are available in North America today, including the Yama Cold Dripper ($215, Amazon) and the Hario Clear Dripper Coffee Maker ($245, Amazon). You can download a PDF of the instructions for the Yama Ice Drip brewer here.
This particular model is no longer available for sale, but features much of the same design that most tall towers have.
We use a 12g / 120ml brewed coffee ratio for deciding how much coffee to use. In this brewer, about 60g is used to brew roughly 600ml total volume. Grind is a normal drip grind.
Some of these drip towers also advise using a paper filter disk on top of the ground coffee to help even the distribution of water evenly over the grounds. A cloth filter device is in the bottom of the coffee area.
You want to fill up the upper chamber as much as you can with ice. Remember, you can always stop the brew simply by adjusting the dripper mechanism.
Add some water to kind of "kick start" the brew - not much. We fill the top globe about 1/3 of the way at the start.
Here, the dripper mechanism is adjust so it does about one drip per second. A brew in this device takes about 4 hours.
The mechanism can precisely control how fast or how slow drips come out.
The coffee's been saturating for about 20 minutes by htis point, and brew is finally starting to come down the (mostly theatrics) curly spout at the bottom.
The very concentrated coffee elixir is now flowing, slowly into the carafe.
3 hours in, and most of the ice is melted. Depending on the size of your cubes or how much has been brewed, you can add more icecubes to the top vessel.
The brew is nearing the end, with about 400ml brewed up to this point. About one more hour to go.
Near the end of the brew, you can see how diluted the final drops are.
Hario Pota Dripper How To
The Hario Pota is a much more compact (and still quite elegant in its own way) ice drip brewer. It performs almost identical to the Ice Drip Tower versions, but in a much more compact body, and because of the wider ground-coffee container, can be brewed a bit faster - around 2 to 3 hours vs. the 4-5 hours for the tower versions. We set the drip to around 1 per second, which cuts about 33% of the brewing time, compared to the tower version.
The Pota is much more compact than the ice drip towers, and can easily fit in a fridge while brewing (resulting in a cold brew when done)
The parts include the ground coffee chamber (left) and water "spreader" (right) which provides a more even water flow over the ground coffee. It's not as even as a paper filter over the grounds, but you can add one inside the chamber if you like.
Adding about 50g of coffee here, in order to brew about 500ml of concentrate.
The water spreader is back in place, waiting for the rest of the unit to be assembled.
The top chamber is filled with ice from our filtered ice maker.
Adding water to kick start the drips and brewing process
The first drips of brewed coffee are coming out. Note the grounds in the pot - it's not much but since the filter is just a steel filter built into the bottom of the grinds chamber, some will initially fall through.
The Pota has been going for about 2.5 hours by this point, and is about 80% done its brew.
The drips are pretty precisely controlled on the Pota - you can adjust from one every 10 seconds or longer, all the way down to several drips (or an even flow) every second.
The Pota is done, about 3.5 hours after starting. Remove the top assembly, grounds chamber, and serve from the bottom carafe.
Cold drip kaffee
The Cold Drip
STORY BY JACK SCHEEREN
A few years ago when the Roast and Ground coffee industry told us that coffee should be drunk at 65, not 75 degrees, I don’t think anyone would have ever thought that we would one day be drinking it at 4 degrees. At ONA Coffee we are always looking for something new to play with and right now, it is definitely the cold drip.
After a lot of research, the cold drip remains quite a mystery. However, from what we know, its origins begin in the colonies of South-East Asia. Coffee was very unattractive to drink in this part of the world, due to the extreme heat and humidity. So, cold infusion coffee was developed. This was a way for people to enjoy the beverage, without adding to the already stifling conditions.
It may not be as hot here, but the specialty industry, as always, is giving it a go. Cold Drip Towers have found their place slowly dripping alongside their kin of Syphons, pour overs, Chemexes and now Aeropresses.
Although it may require a bit more patience, I don’t think anyone would disagree that cold drip holds its own as a coffee brewing method. In fact, the product is quite remarkable. Without any heat applied, this method successfully extracts a sweet liquory product from coffee. It can highlight the deepest of chocolates, caramels and spices or the lightest fruit with a texture unlike any other brewing method.
What we have deduced from the cold drip and all alternative brewing methods is that it is still a coffee extraction. Hence, in reality the theory and approach is no different to espresso. Also, being a gravitational based method, we see even more similarities. From this, the variables are as such: grind, dose, extraction rate, extraction temperature, water quality, roast profile and, of course, the coffee.
The two results you get from cold drip are either a dark, rich and liquory extraction or a more light and fruity extraction, more similar to filter style coffees. To achieve the heavier result we use a slower extraction (4 drips per 10 seconds), and for the lighter we do a faster extraction (15 drips per 10 seconds).
The dose and grind are used to achieve balance in the cup. So, with a higher dose you are going to get more sweetness and viscosity, leaning towards the more liquory style, and a lower dose will promote more acidity, leaning more towards the light and fruity. As we know from espresso, this just comes down to trial and error to get the right dose and grind for that particular coffee.
Water quality is a large factor that is quite often overlooked. In the case of cold drip, we have found that hard water, which has more solids (minerals, metals, vitamins and proteins), will promote sweetness and complexity. On the other hand, soft (filtered) water promotes clarity and acidity.
Our final insight is this. Match your method to your coffee! If you have a fruity and bright East African that has been roasted for filter, try to emphasise its natural characteristics with the faster extraction. Conversely, if you have a nutty and chocolaty Brazil roasted for espresso, slow it down and get the deep intense liquory result from it.
So, does the slow and old world cold drip have its place in the fast paced café world? Definitely! The cold drip is the least labour intensive and most forgiving brewing method you will encounter. Looking back, I don’t think I have had a bad cold drip.
Personally, I think that the cold drip is the mainstream entry to the world of specialty coffee appreciation. It cuts through the bitter stigma of black coffee with a sweet, interesting and approachable product that engages everyone who tries it. It is perfect in summer and it lasts in the fridge for weeks and actually improves. In the end, it’s not going to replace your espresso machine, but it does add another element that showcases your café as going that extra distance with coffee.
All in all, this is great brewing method. It is simple enough to be approachable for the public and complex enough to keep baristas engaged – not to mention the aesthetic value of the tower.
If you visit the ONA Coffee website: www.onacoffee.com.au you can pick up a cold drip tower for a meagre $295. The rest of the setup costs around … oh wait … that is the whole setup! This is seriously easy. The 1L tower is perfect for home users. The exact same tower is used by the Ona single origin roaster to make our cold drip recipes. It is small and reduces the extraction time. However, for a café, you can get a 3L Yama tower that comes with an antique looking stand. It’s a definite eye grabber and can do a big enough brew to keep you going for a while.
Pour 600 grams of water and 100 grams of ice into the top vessel. Using grams will help you achieve the highest accuracy.
Grind 56 grams of coffee to a similar coarseness of plunger and place it in the middle vessel. Make sure your filter is in! We have found that the filters that come with your towers work quite well. Lightly tamp the coffee grounds to ensure a flat top surface.
Wet a paper filter and place it on the top of the grounds. This helps distribute the water evenly across the grounds. If you don’t rinse the paper filter well, it can infuse a woody flavour into the coffee.
Adjust your drip regulator to about 12 drips every 10 seconds. We have found this is a good starting point. We advise using a timer for this part.
Find something to do to take your mind off it. It can be mesmerizing. Keep an eye on the middle vessel. If it starts to flood the grounds, you may have to slow down the drip rate a little bit. The extraction will take a few hours. The time depends on your quantity.
When the extraction has completed, cover the bottom vessel and put it in the fridge to cool. It should keep in the fridge like this for several weeks. Once cooled, serve it in chilled glasses and enjoy!
Once you are used to the process, play around with the variables to try and get an outcome that you like. I suggest only changing one variable at a time. This will help you identify how each affects the extraction.
ONA Coffee is a specialty coffee wholesale company, based in Canberra. ONA’s roasters and baristas have competed at national level, and recently Sasa Sestic won the Danes Australasian Grand Barista Championships. Sam Corra, their roaster, took first place in the 2011 inaugural Equal Barista Cup at Fine Foods in Sydney.
If you are looking to purchase a cold drip tower or any other coffee equipment, visit: www.onacoffee.com.au. ONA also provides barista training. To keep up with their insights, follow them on Facebook.
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Manufacturing Cold Brew Products in Korea
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Coffee and Tonic Water Just May Be Your New Favorite Summer Drink
There's only one thing better than iced coffee: iced coffee with bubbles. When it's hot out, who doesn't want a caffeinated, fizzy drink?
What kind of bubbles are we talking about? Tonic water, of course. While tonic and coffee might seem odd together, it's a combination that has risen to popularity in the specialty coffee world, providing a refreshing, caffeinated kick to drinkers in search for something different than just a regular cup of coffee or espresso.
You may have seen an espresso tonic on the menu at specialty coffee shops. It's as simple as an espresso poured into a glass with tonic water and ice. The result is not only tasty — citrusy, crisp, and refreshing — but also beautiful, as the espresso sinks into the tonic water.
Credit for originating the drink is often given to Swedish roaster Koppi, who has been serving their Kaffe Tonic for several years now, but these days you can find them at specialty cafes around the world.
Drinks made with cold brew coffee and tonic water are also making an appearance, like Stumptown's Cold Brew Tonic, made with Fever-Tree Indian Tonic Water, Ethiopian Yirgacheffe Cold Brew Concentrate, and Luxardo maraschino cherries, which it released this summer.
For at-home coffee brewers, a cold brew tonic might just be a little simpler than the classic espresso tonic, and now that we have been spending all this time talking about coffee and tonic water, I bet you are wondering one thing: Can you make a coffee gin and tonic? Oh yes, you certainly can. A boozy afternoon drink can be yours with this simple recipe from Sandows London.
If you are making coffee and tonic drinks at home, be sure to use fruitier beans, like stuff from Ethiopia or Kenya. These will pair well with the citrus flavors in the tonic water. If you are making your drink with a cold brew concentrate, don't dilute your concentrate with water first; just use the tonic water directly.
Bubbly iced coffee? Might just be your new addiction.
Updated from post originally published July 20, 2015.
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Cold Brew Coffee – mehr als kalter Kaffee
Der Sommer kommt. Jedenfalls heute, wo ich diesen Artikel schreibe. Zeit also, dass ich mich mal mit tollen Kaffee-Alternativen für die heißen Tage beschäftige.
Aber keine Sorge, auch wenn ihr diesen Artikel erst im Winter lest, der vorgestellte Cold Brew Coffee ist zu jeder Jahreszeit ein Genuss.
Ihr habt mit Sicherheit schon gemerkt, dass Kaffee mein Leben bestimmt. Aber auch bei mir gibt es – gerade an sehr heißen Tagen – mal Momente, wo ich mir ein kaltes Getränk wünsche, das mich aufpeppt.
Cola? – Fällt wegen des Zuckers direkt raus. Energydrink? – Hmm, klar…
Deshalb war ich sehr froh, als ich vor einiger Zeit wieder auf Cold Brew aufmerksam wurde. Ich hatte mich mit diesem Getränk früher schon beschäftigt. Aber erst durch verschiedene Artikel für coffeeness.de hab ich mich wieder intensiver mit diesem besonderem Kaltgetränk auseinandergesetzt. Mittlerweile ist es aus meinem Alltag nicht mehr wegzudenken.
Aber fangen wir von vorne an: Was ist Cold Brew eigentlich? Könnt ihr das wirklich trinken? Wie wird er zubereitet?
Der Ursprung des Cold Brew Coffee
Die Zubereitungsmethode des Cold Brew taucht das erste Mal im 17. Jahrhundert auf. Niederländische Händler haben das Konzept damals entwickelt, um durch das kalte Zubereitungsverfahren nicht mehr von Hitzequellen abhängig zu sein. Sie konnten ihren Kaffee so einfacher herstellen, lagern und verkaufen.
Bis der Cold Brew Coffee dann aber seine Hochzeit erreichte, dauerte es nochmal gut 300 Jahre. Wann die Renaissance des kalten Kaffees in der Neuzeit begann, lässt sich nicht mehr wirklich genau nachvollziehen. Auf jeden Fall wurde Cold Brew Coffee im Sommer 2015 in das Sortiment von Starbucks aufgenommen. Und wenn selbst diese Kette mit ihren unerschöpflichen “Kreationen” an Heißgetränken ein Kaltgetränk aufnimmt, dann muss es wirklich populär sein.
Seitdem wurde viel über den Cold Brew geschrieben, aber auch gespottet. Wir schauen uns dieses Getränk mal genauer an.
Der klassische Cold Brew Coffee
Klassisch übersetzt bedeutet Cold Brew eigentlich Kaltes Aufbrühen. Die Kochexperten und Chemiker schreien an dieser Stelle natürlich laut auf. Wie kann denn etwas kalt sein und gleichzeitig brühen? Laut Duden bedeutet Brühen schließlich „etwas mit kochendem Wasser übergießen, kochendem Wasser aussetzen“.
Ich will an dieser Stelle aber mal nicht zu genau mit Definitionen sein, ich arbeite schließlich nicht für den Duden.
Fakt ist aber, dass der Hauptteil der Zubereitung beim Cold Brew auch nicht anders abläuft als bei anderen Kaffees. Das Kaffeepulver wird mit Wasser in Kontakt gebracht und am Ende kommt ein köstliches Getränk dabei heraus. Den Teil kennt ihr ja schon von jedem anderen heißen Kaffeegetränk.
Geschmacklich gibt es allerdings einen Unterschied. Dieser entsteht maßgeblich durch das deutliche längere „Aufbrühen“ des Kaffees. Je länger der Kaffee mit dem Wasser in Kontakt kommt, desto mehr Aroma wird extrahiert. Da dies beim Cold Brew mindestens acht Stunden sein sollten (eine Anleitung zur Zubereitung folgt unten), ist diese Zeit deutlich länger als beim Zubereiten eines normalen Kaffees.
Ich empfehle euch, bei der Zubereitungszeit einfach mal etwas auszuprobieren. Für den gesamten Prozess solltet ihr euch aber schon eine halben Tag Zeit nehmen. Bei meinen Tests habe ich gemerkt, dass ab zwölf Stunden aufwärts der Körper des Kaffees intensiver und sehr dominant wird. Wer das gerne mag, kann also noch etwas länger mit dem Abgießen warten.
Irgendwann wird der Geschmack den meisten von euch aber wahrscheinlich zu intensiv. Hier gilt es, den für euch richtigen Weg zu finden, egal ob ihr nachher mit Eis oder Wasser verdünnt. Ich lege euch ein Mischungsverhältnis von 1:4 ans Herz.
Equipment für Cold Brew
Der Großteil von euch wird wahrscheinlich kein neues Equipment benötigen. Ihr könnt Cold Brew sehr gut mit der Aeropress, der French Press oder einem Handfilter zubereiten. Ich nutze derzeit den Hario Cold Brew Coffee Pot und bin damit sehr zufrieden.
Ansonsten braucht ihr noch:
- Frisch gemahlenen Kaffee Wie immer gilt: Am besten mahlt ihr euren Kaffee selber kurz vor der Nutzung. Der Mahlgrad sollte dabei noch etwas gröber als bei der French Press sein.
- Klares Wasser.
- Zeit – Am besten über Nacht.
Zubereitung des Cold Brew Coffee
Eines vorweg: Es gibt nicht die eine Zubereitung eines Cold Brew. Ebenso wenig, wie es die eine Zubereitung für Kaffee gibt. Wie bei allen Kaffeevariationen gibt es viele Variablen, die das Endergebnis beeinflussen.
Ich gebe auch daher an dieser Stelle nur eine Standardanweisung, die ihr in all den Komponenten Kaffeebohnen, Kaffeemenge, Gefäß, Zeit etc. selber anpassen könnt. Ich empfehle euch, für den Anfang 100 Gramm Kaffee auf einen Liter Wasser zu nehmen.
- Kaffee frisch mahlen (sehr grob, s. Bild)
- Kaffee in das Gefäß geben (muss diesmal nicht hitzebeständig sein 😉 )
- Kaltes Wasser zufügen
- Umrühren
- Ziehen lassen (ca. acht bis zwölf Stunden)
- Ausfiltern
die verschiedenen Mahlgrade von Kaffeepulver im Vergleich
Das Ergebnis dieser Zubereitung ist häufig noch etwas zu stark für den genussvollen Verzehr. Ich empfehle euch daher, es ruhig noch mit etwas Wasser zu verdünnen.
Bei Bedarf könnt ihr das Ergebnis aber auch noch kräftiger gestalten. Wenn ihr für eure Getränke eine starke, sirupartige Konsistenz benötigt, ist auch das möglich. Nehmt dafür einfach 200 Gramm Kaffee auf einen Liter Wasser und lasst das Produkt länger ziehen. Das Ergebnis wird sehr stark und wahrscheinlich relativ dickflüssig sein.
Den Verzehr in dieser puren Form empfehle ich dann nur den ganz Harten unter euch.
Vorteile von Cold Brew
Cold Brew Coffee hat einige Vorteile. Der größte Pluspunkt ist wohl seine geringe Säure. Es gibt Leute, die behaupten Cold Brew enthält nur 15% der Säuren eines normalen Kaffees, da die Bohnen keinem kochendem Wasser ausgesetzt sind.
Dadurch sei er besonders bekömmlich und magenschonend. Wer von euch schon häufiger mal nach dem Morgenkaffee Magenprobleme oder Sodbrennen hatte, sollte also mal Cold Brew probieren.
Ein weiterer Vorteil ist die lange Haltbarkeit. Wenn ihr Cold Brew einmal zubereitet habt, könnt ihr ihn für zehn bis 14 Tage im Kühlschrank aufbewahren. In dieser Zeit bleibt er nicht nur haltbar, er behält auch viel von seinem Aroma. Am besten deckt ihr das Gefäß in der Zeit ab.
Cold Brew ist ein toller Wachmacher – besonders an warmen Tagen. Wenn ihr mal den nötigen Energieschub benötigt, aber keine Lust auf euren sonst so geliebten heißen Kaffee habt, greift zum Cold Brew.
In diesem Zusammenhang ist der Koffeingehalt des Cold Brew ein heiß diskutiertes Thema.
Einige Röster gehen davon aus, dass Cold Brew mehr Koffein enthält als normaler Kaffee. Andere hingegen sehen keinen Unterschied in der Koffeinmenge.
Ich lasse das Thema an dieser Stelle mal offen. Probiert am besten selber aus, ob Cold Brew bei euch anders wirkt als normaler Kaffee. Ich freue mich auf eure Berichte.
Nachteile des Cold Brew
Der Kaffee ist kalt. Okay, dieser Kritikpunkt ist natürlich mit einem Augenzwinkern zu verstehen. Trotzdem entfällt das wohlige Gefühl, dass beim Verzehr eines frischen, heißen Kaffees entsteht.
Die Zubereitung dauert sehr lange. In Zeiten des „Kapsel rein, Knopf drücken, Kaffee fertig“ wirkt das ja schon fast antiquiert. Ihr kennt aber meine Meinung zu Kapselkaffee und generell der Hektik beim Kaffee-Zubereiten.
Für mich ist das Zubereiten eines guten Kaffees – heiß oder kalt – bereits ein Teil des Genusses. Das Bereitstellen der einzelnen Komponenten und die anschließende Komposition der Zutaten machen für mich mindestens die Hälfte des Vergnügens aus.
Ich empfinde diesen Teil immer als eine super Möglichkeit, für ein paar Minuten aus der Hektik des Alltags zu entfliehen.
Beim Cold Brew kommt noch hinzu, dass sich die Vorfreude über eine längere Zeit regelrecht aufbauen kann. So setze ich meine Mischung am liebsten abends an und kann mich dann auf ein tolles Kaffee-Erlebnis am nächsten Morgen freuen. Am liebsten mit Tonic, den ich auch über Nacht kalt stelle.
der cold brew erzeugt richtig Vorfreude
Trotzdem ist die Zubereitungsdauer von acht bis zwölf Stunden nicht von der Hand zu weisen. Man muss also wenigstens einen halben Tag im Voraus planen.
Es gibt zwar schon Versuche, diese lange Zubereitungszeit zu verkürzen. Bis diese Maschinen aber in Europa Marktreife erreichen, wird wohl noch einige Zeit vergehen.
Verzehr eines Cold Brew Coffees
Ihr habt nach dem Zubereiten also ein kalte, dunkle Flüssigkeit vor euch stehen. Und damit geht der Spaß erst los. Denn jetzt könnt ihr zwischen den verschiedensten Möglichkeiten des Verzehrs wählen.
Besonders stilvoll ist der Verzehr des Cold Brew mit ein paar Eiswürfeln in einem Whiskeyglas. Schön zurückgelehnt in einem bequemen Sessel, kommt so eine sehr entspannte Stimmung auf.
Wer noch weitere Varianten sucht, dem empfehle ich diesen Artikel auf coffeeness.de. Dort stelle ich euch fünf weitere Rezepte für den Cold Brew vor.
Habt ihr noch weitere Ideen für tolle Cold Brew Rezepte? Dann lasst sie einfach in den Kommentaren da!
Wie bei vielen neuen oder vermeintlich neuen Erscheinungen, wird auch Cold Brew Coffee häufig noch als Hipster-Getränk verspottet. Natürlich ist es ungewohnt, dass man seinen Kaffee bewusst kalt trinkt und dann auch noch Spaß dabei hat. Ungewohnt sollte man aber auf keinen Fall mit schlecht gleichsetzen.
Denn Cold Brew kann mehr. Vor allem im Sommer ist er eine super Alternative zu einem heißen Kaffee. Und auch andere koffeinhaltige Kaltgetränke kann er sehr gut ersetzen. Aber auch im Winter kann man sein gewohntes Lieblings-Kaffeegetränk mal gegen Cold Brew tauschen.
Der besondere Geschmack, entstanden durch das lange „Brühen“, wird bestimmt noch den einen oder anderen erfahrenen Kaffeetrinker positiv überraschen.
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Zuletzt aktualisiert am: 5. December 2017 04:28
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Cold Bruer & Replacement Parts
Cold Bruer
Cold Bruer's slow drip method, once only found in select specialty coffee shops, is known for producing a less acidic, less bitter cup with exceptional complexity. Drip by drip Cold.
Cold Bruer Carafe
Replacement Carafe for Cold Bruer
Cold Bruer Tower
Replacement Tower for Cold Bruer. *Silicone band not included.
Cold Bruer Valve
Replacement Valve for Cold Bruer and Original Cold Bruer
Metal filter
Replacement Filter for Cold Bruer and Original Cold Bruer Not a replacement for paper filters.
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Hey those look like Aeropress filters! Wait a minute. They are! Cold Bruer uses Aeropress filters on top of the coffee bed to help distribute the water as it drips.
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Crystalline, radiant, hourglass-worthy
What You'll Need
Bamboo paddle or butter knife
Stainless Steel Bowl
Have Questions?
Background
Like surprise parties and camping trips, cold brew is a planner’s dream. With a bit of foresight and some basic instructions, the Filtron method is the most reliable and delicious way to achieve a single origin iced coffee at home. Set your stopwatch for a 12-hour countdown and you’ll be generously rewarded—a crystalline, concentrated brew, with plenty with zing, is your prize.
Measure out 2,000 grams (two liters) of water.
Place the Filtron’s rubber cap in the hole at the bottom of the device.
Wet the wool filter and place it in the circular groove at the bottom of the Filtron. You’ll want to make sure this is in evenly; otherwise, the extraction may be subpar.
Unfold your filter and place it in the Filtron. It will be a slightly loose fit. Secure it evenly and fold where necessary.
Grind the coffee finely into a large nonreactive bowl.
Add your coffee to the Filtron, then give it a few shakes to level the bed.
Pour your water over the grounds—gradually and carefully—in a series of concentric circles.
Submerge the grounds with a butter knife or bamboo paddle.
Place the plastic disc filter on top of the filter, then place the plastic top component on top of that. Let steep for 12 hours.
Here’s where you’ll need a friend. Carefully position the Filtron over your carafe and swiftly pull out the rubber stopper. Often, you have a couple of seconds before the flow of coffee begins.
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Blue Bottle at Home
We source great coffees, roast them to perfection, and get them to you fresh.
Serve over ice. Enjoy.
Recommended Items
Blue Bottle at Home
We source great coffees, roast them to perfection, and get them to you fresh.
Stumptown Cold Brew Coffee
We start with the highest quality coffee, cold brew it without heat for over 12 hours, then use a double filtration process to procure the end result: a complex, smooth and full-bodied brew with low-acid and a chocolate finish. Feelings of invincibility and euphoria are likely to follow.
Sparkling Cold Brew Coffee
refreshing and fizzy, these Sparkling Cold Brew pop-tops
come in three varieties: Original, Ginger Citrus, and Honey Lemon
Now Available Online
Our Original version is a nod to classic old-world coffee sodas made with carbonated Cold Brew coffee, natural cane sugar and a touch of lemon.
Ginger Citrus
Inspired by our big love of Ginger Beer, the Ginger Citrus doses out a hearty ginger kick-in-the-pants with a bit of sugar and citrus to balance it all out.
Honey Lemon
Our Portland neighbors and beekeeper / honey-makers, Bee Local, reminded us how good honey and Cold Brew are together. This one is a nod to our Duane Sorenson soda in the cafes – it’s an Arnold Palmer-type refresher.
Ethiopia Guji
We've taken Guji, a standout of Ethiopia's most vibrant growing region, and turned it into a stunning organic Cold Brew. With notes of melon, rhubarb and caramel, this one is sure to delight.
Available in cafes and select retailers
Holler Mountain
Our cult classic organic blend features coffees from Central and South America, East Africa and Indonesia. Here you’ll find bright clementine citrus with sweet notes of ganache and praline.
Available in cafes and select retailers
Coconut
You don't do dairy. Say no more. We've mixed our life-affirming Cold Brew with the finest coconut cream from Sumatra, Indonesia for a dairy-free, vegan game changer. Coconut Cold Brew is made with three natural ingredients so separation is bound to happen. For a good time, shake it like you mean it.
Available in cafes and select retailers
Nitro Cold Brew Coffee
Our cascading and creamy Nitro Cold BrewВ is now available in a pop top. Pour it like you mean it into a glass or drink it straight from the source.
Available in cafes and select retailers
Cold Brew Coffee
We bottled up our Original Cold Brew so it’s ready to go wherever you are. Enjoy straight out of the bottle or pour over ice. Cheers!
Available in cafes and select retailers
Cold Brew Coffee with Milk
We’ve heightened the indulgence of drinking milk out of the carton by spiking it with our smooth and bright Cold Brew Coffee!В Try the Original or pick up our newest delight,В Chocolate.
Available in cafes and select retailers
16 oz & 32 oz
Cold Brew Coffee on Draft
available at stumptown cafes & at key wholesale partners
Cold Brew Coffee
Our bright and bold Cold Brew Coffee straight from the tap. Bottoms up!
Small Batch
Cold Brew Coffee
Cold brewing brings out some of the brightest and sweetest flavor notes of each coffee. We are excited to feature a rotating cast of our single origin coffees that really shine through this brew method.
Cold Brew Coffee
Nitro Cold Brew is cascading and creamy with all of the giddyup of our original Cold Brew Coffee and a smooth nitro-draft mouthfeel.
32oz Glass Growlers
You can take it with you! We offer growlers for purchase to fill up with your favorite Cold Brew on draft in all of our cafes. Haul it home or to the work fridge for a lift whenever you like.
Available in cafes only
When you become part of the Stumptown wholesale family, you get all of us standing in support of you, working for you.
You can find our coffee in independent cafes, restaurants and grocery stores across the country. Let us know where you are, and we'll help you find your local coffee fix.
This Is the Best Iced Coffee You Will Drink All Summer
Nitro iced coffee comes straight from the tap, like a Guinness.
Nearly four years ago, when The Queens Kickshaw, a coffee hub in Astoria, was installing its draft system, a barista got mad at owner Ben Sandler. "He was like, Ben, we've got to figure out something about this iced coffee situation, it's everywhere," Sandler recalls. "And I said, 'Why don't we just push it through the draft system, that'd make it easier for you, huh?' Then we looked at each other and went, 'That's a really good idea.'"
Turns out, Kickshaw was on to the biggest coffee trend of the summer, only without the nitrogen. Whereas draft coffee comes straight from the tap, "nitro," as brew geeks call it, is coffee infused with nitrogen. Similar to a soda fountain, nitrogenated coffee is extra smooth and looks a little like a Guinness.
Stumptown Coffee, a famed roaster out of Portland, released nitro cold brew in a can in April and has supplied many coffee shops (both its own and others) in New York City with kegs of the stuff. Bars and restaurants are also trying the trend, with some offices even offering it as part of their coffee service. "This year is definitely the tipping point," Diane Aylsworth, Stumptown's director of cold brew operations, tells Esquire. "We are literally selling out of cans each time we make them." Here are some facts on the drink you'll be trying this summer.
How It's Made
Cold-brew coffee infused with nitrogen gas is released through a pressurized valve with tiny holes. As high pressure forces the cold brew past a disc, it creates a creamy, stout-like effect.
How It Tastes
"Smooth, clean, lovely cold coffee," Aylsworth says. Sandler's take: "There's a cool factor to a nitro pour when you see the coffee cascading. It also creates a much silkier mouth feel when you drink it."
How It's Served
Straight from the tap and not over ice, which ruins the Guinness effect. "The whole cascading of [the coffee] is just beautiful, really," Aylsworth gushes.
What It Costs
Where a regular 12 oz. cup costs $3.50 at Stumptown, the same size of nitro coffee costs a dollar more. Put simply, this stuff is expensive.
Who Should Try It
Black coffee die-hards. If you "don't care about it being iced cold—and don't put milk in it—you'll probably love it," Sandler says.
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