COLD BREW
Soft and delicate
DESCRIPTION
Unlike traditional iced coffee, which is made by chilling hot-brewed coffee, Cold Brew is a totally different and unique. This method involves steeping coffee grounds in cold water for an extended period. This slow, cold brewing process results in a coffee that is significantly less acidic than its hot-brewed counterpart. The reduced acidity gives Cold Brew a smoother, more mellow flavor profile. That makes it a popular choice for coffee lovers who prefer a less harsh taste.
Another feature of this method is a presence of almost twice as much caffeine than in the “Hot Brewed” coffee. Because of this Cold Brew Coffee also called “Condensed Coffee” or “Coffee Concentrate”. The reason is that the Cold Brew method takes more than 12 hours to infuse the coffee. This allows the maximum amount of caffeine to be separated from the coffee.
There are different types of a Cold Brew equipment, but they all have the same basic parts and construction. Its structure resembles a teapot, into which is lowered a mesh loaded with coffee.
Making coffee using the Cold Brew method is easy enough. The obtained coffee can be stored in the refrigerator for about 1 week without any change of tasting characteristics.
It may be hard to say how this Cold Brew Coffee originated. According to some sources, this method was invented by farmers in Holland as early as the 17th century.
In 1964, an American named Todd Simpson designed and built a cold infusion device, naming it “Toddy”. It quickly became popular and loved by the public and is still being produced today. In the 21st century, Cold Brew method is spreading all over the world at a particularly high rate.
PREPARATION
- Rinse the Cold-Brew coffee maker with hot water;
- Pour ground coffee into the mesh and lower it into the main container;
- Add an appropriate amount of water to the main container and close it with a lid;
- Infuse the coffee for about 12-14 hours (to give the coffee the maximum intensity, shake the mesh loaded with coffee several times);
- Remove the mesh loaded with coffee grounds from the main tare;
- If necessary, filter the resulting infusion with the cloth mesh;
- Pour the coffee into cups and serve.
DIRECTIONS
| Coffee Type | 100% Arabica |
| Roasting Level | Light (Scandinavian Roast) Medium (Vienna Roast) Dark (French Roast) |
| Grind Size | Coarse (French-Press) |
| Water Temperature | Room Temperature Bottled Water (59 ÷ 68 °Fahrenheit) |
| Coffee / Water Ratio | 10g of coffee / 100 ml of water: drinkable coffee (2 tablespoons per cup) 15g of coffee / 100 ml of water: strong drinkable coffee (3 tablespoons per cup) 20-25 g of coffee / 100 ml of water: coffee concentrate (4 tablespoons per cup) |
| Preparation Time | 12-14 Hours |
| Serving Size | 240 ml (8 Fl Oz) |
| Caffeine Amount in 1 Serving | 100 mg |
| Nutritional Value | 8-10 Calories |
| Daily Dosage | No more than 4 Cups |
| Serving Method | – As is; – With Milk or Ice; – With Ice Cream and Summer Desserts |
W A R N I N G !
The given numbers are average and may be different from the actual values.
FACTS
– Coffee made by the cold-brew method has a more “gentle and soft” taste;
– Coffee prepared by the cold-brew method is about 60-70 percent less acidic.
– The caffeine content in coffee prepared by the cold-brew method is twice as high.
– Cold-brew made with robusta coffee has a pronounced bitter taste.
– The famous writer Balzac loved cold brewed coffee because it was gentler for his throat when drinking.
DESCRIPTION
Unlike traditional iced coffee, which is made by chilling hot-brewed coffee, Cold Brew is a totally different and unique. This method involves steeping coffee grounds in cold water for an extended period. This slow, cold brewing process results in a coffee that is significantly less acidic than its hot-brewed counterpart. The reduced acidity gives Cold Brew a smoother, more mellow flavor profile. That makes it a popular choice for coffee lovers who prefer a less harsh taste.
Another feature of this method is a presence of almost twice as much caffeine than in the “Hot Brewed” coffee. Because of this Cold Brew Coffee also called “Condensed Coffee” or “Coffee Concentrate”. The reason is that the Cold Brew method takes more than 12 hours to infuse the coffee. This allows the maximum amount of caffeine to be separated from the coffee.
There are different types of a Cold Brew equipment, but they all have the same basic parts and construction. Its structure resembles a teapot, into which is lowered a mesh loaded with coffee.
Making coffee using the Cold Brew method is easy enough. The obtained coffee can be stored in the refrigerator for about 1 week without any change of tasting characteristics.
It may be hard to say how this Cold Brew Coffee originated. According to some sources, this method was invented by farmers in Holland as early as the 17th century.
In 1964, an American named Todd Simpson designed and built a cold infusion device, naming it “Toddy”. It quickly became popular and loved by the public and is still being produced today. In the 21st century, Cold Brew method is spreading all over the world at a particularly high rate.
PREPARATION
- Rinse the Cold-Brew coffee maker with hot water;
- Pour ground coffee into the mesh and lower it into the main container;
- Add an appropriate amount of water to the main container and close it with a lid;
- Infuse the coffee for about 12-14 hours (to give the coffee the maximum intensity, shake the mesh loaded with coffee several times);
- Remove the mesh loaded with coffee grounds from the main tare;
- If necessary, filter the resulting infusion with the cloth mesh;
- Pour the coffee into cups and serve.
DIRECTIONS
| Coffee Type | 100% Arabica |
| Roasting Level | Light (Scandinavian Roast) Medium (Vienna Roast) Dark (French Roast) |
| Grind Size | Coarse (French-Press) |
| Water Temperature | Room Temperature Bottled Water (59 ÷ 68 °Fahrenheit) |
| Coffee / Water Ratio | 10g of coffee / 100 ml of water: drinkable coffee (2 tablespoons per cup) 15g of coffee / 100 ml of water: strong drinkable coffee (3 tablespoons per cup) 20-25 g of coffee / 100 ml of water: coffee concentrate (4 tablespoons per cup) |
| Preparation Time | 12-14 Hours |
| Serving Size | 240 ml (8 Fl Oz) |
| Caffeine Amount in 1 Serving | 100 mg |
| Nutritional Value | 8-10 Calories |
| Daily Dosage | No more than 4 Cups |
| Serving Method | – As is; – With Milk or Ice; – With Ice Cream and Summer Desserts |
W A R N I N G !
The given numbers are average and may be different from the actual values.
FACTS
– Coffee made by the cold-brew method has a more “gentle and soft” taste;
– Coffee prepared by the cold-brew method is about 60-70 percent less acidic.
– The caffeine content in coffee prepared by the cold-brew method is twice as high.
– Cold-brew made with robusta coffee has a pronounced bitter taste.
– The famous writer Balzac loved cold brewed coffee because it was gentler for his throat when drinking.
