Cold brew coffee is the softest, sweetest and least known version of this ancient drink. Nearly 50 years ago Todd Simpson, a chemical engineer at Cornell University, invented a simple plastic device called “Toddy” to infuse cold water with ground coffee beans.
His experiment is based on a theory: infuse the ground coffee beans in cold water for 12 hours or more, thus obtaining a concentrate of coffee without bitter notes, as these come from oils that are released at high temperatures.
The final result is a sweeter coffee, 75% less acid, less caffeinated and, most importantly, with many more flavor notes that are gradually conquering any amateur.
The cold brew coffee is not just letting the coffee cool down…
There is a subtle but important difference between adding ice to an espresso and making cold coffee. Unlike the traditional method, its preparation involves using low temperatures in the brewing process.
The cold version of coffee does not lose its freshness so quickly so it can be used in different recipes. However, a traditional hot cup can only be drunk once because if it is reheated, it becomes bitter.
The acidity in coffee at sub-zero temperatures (such as espresso with ice) can be very unpleasant. However, cold brew coffee has a low acidity (up to 67% less than your morning hot cup) without affecting the taste or aroma of the beverage.
On the other hand, a cold brew coffee cup has 30mg of caffeine per 100ml – a big difference compared to the 77mg of caffeine contained in the same amount of an espresso!
How to prepare cold brew coffee at home?
There are different techniques to prepare cold brew coffee and, the truth is, they are all quite simple. But if you want to enjoy an iced Filipino coffee, we will explain you a technique in 3 simple steps to do it at home.
You will need a large enough container with a lid (to avoid contamination of the drink during the hours of preparation). Use a French press or an Aeroexpress if it is a solo drink. To calculate the proportions, we recommend using a scale. Finally, be very, very patient.
For every 1gr of coffee, you will need 4mm of water. Of course, if you want a more concentrated or lighter drink, you can play with the numbers.
Mix the water and the ground coffee at room temperature and wait… wait a long time… between 12 and 20 hours. Leave it well sealed. Why does it take so long? Heat is a great stimulant in any chemical reaction. The lack of temperature, the slower the coffee extraction process will be.
Once that time has passed, it is time to filter the coffee. Be patient, the filtering is also quite slow.
If you haven’t fallen asleep yet, congratulations! You can try the famous cold brew coffee in a cold dessert, a yummy cocktail or infusion.
