ALL ABOUT COLD BREW
Ready to drink packaged coffee products and low temperature coffee brewing have been documented as far back as the 1600’s.
The Dutch spread this idea to Japan, which was utilizing “cold brew” for tea service at the time. There are also accounts of the practice in Latin America.
Early coffee concentrate products were often military rations, such as the British “Camp Coffee,” but the genesis of all these were ways to economically generate shelf stable coffee concentrate.
Unlike drip coffee which is brewed by running hot water over ground coffee and results in a relatively instant cup of coffee, cold brew is processed much slower. When brewing drip coffee, the hot water melts acidic oils from the beans which wouldn’t normally be removed at room temperature.
Cold brew grounds are steeped in cold water anywhere from 12-24 hours. During this process the oils and acids are left in the beans, infusing the water with the actual flavor of the roasted coffee beans. Because bitter compounds are left behind, the end product is a smoother, more enjoyable coffee.