Cold Brew Coffee - What is it and Why is it ?
May 22, 2014 12:37 pm
Updated: May 29, 2014 8:14 am
A few weeks ago I was quickly running through WHOLE FOODS to pick up some Golden Beets and Blue & Red Potatoes for my birthday dinner (don’t bother, I’m old) when I saw a sign for
COLD BREW COFFEE out of the corner of my eye. I’m a coffee drinker and I like iced coffee so without a second thought I grabbed a bottle (2 for $6 – better be good) and went through checkout. I jumped in my car, opened the bottle, started to drive out of the
lot and took my first sip.
Now according to the many articles, blogs and social media postings I have since read, it would seem that the general thought on Cold Brew Coffee is that the process delivers a naturally
sweeter & less acidic cup of coffee than a cup that has come into contact with hot water. It’s almost like a coffee extract in that it is really meant to be cut with water, ice or cream. I can tell you, it needs something because that first sip left a whole
lot of WTF in my mouth. It really wasn’t what I expected at all.
The process of making Cold Brew Coffee seems to be along the same lines as making Sun Tea. Put the coffee grounds & water into a large pitcher, cover and let sit for 12-24 hours.
Strain it thoroughly and enjoy. What could be easier ? It almost sounds like the stuff we have at the office but that pot, that sits for 12 to 24 hours, is almost always on the back burner and barely has enough coffee in it to cover the bottom of the pot so
maybe they aren’t alike at all.
Now since I have made more pitchers of Sun Tea in this lifetime than I can remember, I am going to see if I can take this same technological “know-how” and make a pitcher of my own
Cold Brew Coffee using my own coffee beans this weekend. Which then begs the question, Has anyone else made Cold Brew Coffee and is anyone out there a convert ?
Happy Steeping and please pass the half & half.