Cold Brew Coffee
Recipe by Leni Calabrese, owner of Perfect Day Coffee.
Cold brew coffee has quickly become the preferred way to make iced coffee. When you take traditionally brewed coffee, cool it and then pour it over ice, you are literally just serving old coffee, that under any other circumstances, you would be throwing out.
Here is my recipe:
- Grind coffee on a coarse setting
- Mix 1 part coffee to 4 parts water (4 oz coffee to 16 oz water) for 18 hours to make the extract
- Dilute that 1 to one 1 with ice, milk or water when serving.
- My trick, that I added, to make the process easier is to use a Nut Meat Bag, which is sold at health food stores and online for making Almond Milk. If you put the grounds in the bag and use it as a giant “Tea Bag” it takes just seconds to remove the grounds.
- This sweet and extra smooth coffee is great to use in blender drinks with milk, ice cream and sweet fruit and berry syrups.
The solubles that contribute to the flavor of coffee are made up of various oils, acids and other aromatic molecules that have to be released into water. We usually use heat but that starts an oxidizing process that makes coffee taste old when itʼs cooled to make iced coffee. If we use time, as a brewing method, by letting ground coffee sit in tepid water for 3 to 24 hours, that oxidation doesnʼt take place. In fact the cold water brewing process leaves behind a myriad of bitter oils and biting fatty acids, including undesirable elements such as ketons, esters and amids. So cold brewed coffee yields a smoother and sweeter beverage; perfect for a summertime drink.
Oxidation and degradation will still occur in cold brew methods, but this happens much more slowly; bitterness and acidity are just about absent in cold brew coffee, especially if it is kept cold. Fans of the cold brew method have emphasized that cold brews contain a completely different flavor profile that canʼt be found with hot brews. Going back to the idea of solubility, not all flavor compounds of coffee solubles are equally soluble. A good majority of the coffee solubles are still able to leach out of the grounds, even in colder water. The compounds that donʼt dissolve are the ones often attributed to unfavorable flavors that stay in the grounds and are tossed away. In fact, tests show that the cold process is over 67% less acidic than hot brewed coffee There are many opinions on the time and proportion to be used. You should experiment and find the most convenient and best tasting for you.