Throughout the posts here we have talked about the history of coffee, some variables in the processes of preparing the drink, utensils that can help us and above all how to improve the coffee we prepare and drink at home. So I chose to talk today about the Cold Brew, a drink of simple preparation and complex flavor that has won the taste of the world (and Brazil, recently).
Let’s go to the most important first: as the name says, the cold brew is a coffee of cold extraction, that is, it is “passed” with cold water. It turns out that cold water does not extract the flavors and aromas of coffee in the same way as hot water. Because of this, coffee is left in contact with water for a period that can vary from 12 to 18 hours.
The ambient temperature (or slightly colder) and the long contact with the water cause some flavor compounds and caffeine to be extracted, but several bitter oils and undesirable acids are left behind. Just to have an idea, the brand Toddy (it is not the same as the chocolate made from mad cows) manufactures a system similar to a coffee maker for making cold brews and ensures that cold-extracted coffee is almost 70% less acidic than coffee made with hot water.
The result is a generally high-concentration, well-extracted drink (or strong, for those who read the last post), but less bitter than traditional coffee. This delicate and striking coffee can be served hot or cold, dissolved in water or served over ice, with milk or lemon, tonic water, etc. Due to its characteristics, many people consider the cold brew ideal for preparing recipes and drinks.
Did you feel like experimenting? Let’s go to the cold brew recipe, then!
This revenue follows a proportion of 4.6 parts of water for 1 cup of coffee. You can find recipes out there that range from 3: 1 to 10: 1, and each produces very different results. Always test!
- 600 ml of filtered water;
- 130 g of coffee (coarse grind);
- 1 filter paper for coffee (previously scalded in boiling water) or fine woven fabric.
- In a large container, add the coffee and cold water and stir a few times until well combined. Cover and set aside for at least 12 hours. Some recipes recommend leaving this chilled mixture resting longer, others say to leave it at room temperature.
I usually leave for about 14 hours without refrigerating.
- After the infusion period, transfer the coffee from the initial container to another container, passing it through a paper filter or a fine woven fabric. It is important that this transfer is slow so that the filter does not overflow. Also be careful not to tear the paper filter, as we want the end result to be a drink without residue.
- Now just chill your cold brew and it’s ready! The drink can be kept in a closed container in the refrigerator for up to a week. (:
Source: dailycoffeenews.com/ Top photo: thecoffeecompass.com
See you soon, and good coffees!