Cold Brew Filter Bag

I can’t wait for the season to be here when I can confidently say ‘winter is coming’. Meanwhile, summer’s heat does its best to disagree with me no matter how hard I try to ‘wild bill’ my system with fast cold showers and icy drinks. My main method for a couple of good years was drinking iced coffee, but it’s been a while now since I’ve discovered the total coolness and tastiness of iced coffee’s more charming sibling, the cold-brew coffee.
Cold-brewed coffee is very different from the extended iced coffee family. You know the yummy thing that comes from the big coffee chains, and it comes with tons of sugar and artificial syrups. So please, don’t judge a coffee by its name, cold-brew does not deserve the label that iced coffee is renown for. Cold brew is totally different.

How Is Cold-Brew Coffee Different Than Iced Coffee

The main thing that distinguishes cold brew from iced coffee is a simple one – temperature. While

Iced Coffee

iced coffee is normal hot coffee that is later cooled down, cold brew is actually brewed cold with no messing around with the temperature.
Although cold-brew coffee is even more expensive than iced coffee at your regular coffee shops, that’s really not a reason for discontent. Why do I say that? Well, it’s incredibly easy to make cold brew at home, requires no special skills or machinery (even a regular Mason jar will do), not to mention that if properly stored and refrigerated, you can keep it for up to a whole month without spoiling or losing its properties. You can freeze it into coffee ice cubes, and add water and milk to it, (this is my favorite).

Why Is Cold-Brew Coffee the Queen of Cold Coffee Drinks

First of all, no more disgusting, watery, diluted coffee. As cold brew is prepared cold, it really doesn’t require additional ice. Of course, you can add ice if that’s your thing, but there’s no need for tons of it if you keep your cold brew in the fridge. If ice cold drinks are your thing, just freeze the cold brew into ice cubes, they look gorgeous in a tall glass.

Secondly – and one of my favorite aspects – cold-brew coffee is more potent in caffeine. That’s because we use a bit more ground coffee than with the regular drip joe. Yeah, caffeine is more soluble at high temperatures, so the lower the temperature, the higher the bean-to-water ratio is, and the longer the brew time. If you’re not as much of a fan of strong coffee as I am, adding cream or milk will solve that problem. And for some reason, milk works so much better in cold coffee than in hot. Try it.

Cold brew coffee tastes better, the flavors are more subtle, and refined. That’s my opinion, but you should see what Peter Giuliano says about that here.

Lastly – and a big winner – cold brew is sweeter and lower in acidity. No regular brewed coffee will attain such a low level of acidity as cold brew does, and that all comes down to plain chemistry and how coffee grounds react to boiling water or extreme heat versus how they react to normal temperatures. So, although cold-brewed coffee is higher in caffeine, because of its low acidity, it’s more easy-going on your stomach.

As you may have noticed, cold-brew coffee is truly my summer favorite and I bet that if you would give it a try, it will be yours, too. One more thing: winter, please, come already!

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Ally is a veteran blogger who breaths coffee. She loves to write about her love of coffee, and you can ask her anything on her Google+ page aboput coffee.

Filed under: coffee making methods

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