You know grapes – they’re small, are made into wine,
As summer edges closer it’s time to pull out recipes for cool drinks. One drink with booming popularity is cold brew (or cold press) coffee, a form of coffee that takes a while to make but requires very little effort. It’s not quite the same as just letting your regular coffee sit on the counter for a few hours though. Here’s the real scoop on cold brew coffee.
1. The biggest difference between a cold brew and a normal brew is that cold brews don’t use heat at any point in their brewing. All it takes is steeping coffee grounds for 12-24 hours in water and you’ve got your coffee. You just have to filter the grounds out.
2. One of the best things about cold brew coffee is that it circumvents some of the acidity of hot coffee. There are oils in coffee that only dissolve at high temperatures, and that’s where a lot of the bitterness of traditional coffee comes from. That bitterness can be off-putting to many people and also anesthetize the tongue, which keeps a person from tasting the nuanced flavors. The cold brew keeps these oils from breaking up and making the acid, which leaves cold brews sweeter. One study said cold brew is 67 percent less acidic.
3. Without all the acid in the coffee, it’s easier to taste the other flavors in coffee. If you’re used to the bitterness, it might be a surprise to taste chocolate, fruit, or nuts.
4. Not only do you taste more in cold brew, but the flavor is also more stable. Hot coffee’s chemistry changes as it cools down, but because cold brew coffee doesn’t have temperature changes, it’s a stable solution. That means it can keep for longer and still taste good.
5. A new trend in cold brew coffee is storing them in nitrogen atmospheres rather than oxygen. Oxygen interacts with coffee quickly and ruins the taste, so keeping any brew away from oxygen before it’s served is important. A number of high-end coffee shops are now keeping their cold brews in a nitrogen-fed kegerator to save the flavor.