Throwing Cold Water on Cold Coffee

 

It's all over Brooklyn. Starbucks has it! Stumptown. Well, hold the presses for trending news!

It was only mid-1980's when Coffee Toddy's were curious items alongside Krups drip machines driven by LED alarms. Cold coffee shouldn't have been relegated to trend; the Toddy has been around since 1964. History of cold brewing dates to ancient Peru, but the Dutch began documenting their cold brew in 1840.

Let's take a step back. Cold coffee, iced coffee is very popular and has a place in your day. But if you taste carefully, the process is as forgiving as it is unforgiving.

Cold-water extraction will not excite the precious acids in coffee that evoke the character of a single-origin profile. There are hot-water methods that brew and drip over ice, but you finish with diluted flavor.

The simple facts are that cold water will remove the bitterness at the expense of muting tasty acids. And if you add cream or sugar, flavor is muted further. It has a place in your coffee choices, but if you brew it, don't buy prized beans.

Coffee roast 30 days old that wound up as overstock are often relegated to this method in fine coffee houses.

Throwing Cold Water on Cold Coffee

 

It's all over Brooklyn. Starbucks has it! Stumptown. Well, hold the presses for trending news!

It was only mid-1980's when Coffee Toddy's were curious items alongside Krups drip machines driven by LED alarms. Cold coffee shouldn't have been relegated to trend; the Toddy has been around since 1964. History of cold brewing dates to ancient Peru, but the Dutch began documenting their cold brew in 1840.

Let's take a step back. Cold coffee, iced coffee is very popular and has a place in your day. But if you taste carefully, the process is as forgiving as it is unforgiving.

Cold-water extraction will not excite the precious acids in coffee that evoke the character of a single-origin profile. There are hot-water methods that brew and drip over ice, but you finish with diluted flavor.

The simple facts are that cold water will remove the bitterness at the expense of muting tasty acids. And if you add cream or sugar, flavor is muted further. It has a place in your coffee choices, but if you brew it, don't buy prized beans.

Coffee roast 30 days old that wound up as overstock are often relegated to this method in fine coffee houses.