In the 17th century, Dutchmen, when traveling to their colonies without electricity, did not want to forgo their coffee. So they invented the Cold Drip Coffee, which is also called “Dutch Coffee”. Today, this solution is a trend.
Often these are coffee concentrates, which are then diluted appropriately (1: 2). By the way perfect for coffee based cocktails!
The coffee contains more caffeine than normal coffee and 67 % less acid, which makes it more digestible. In addition, different aromas such as berries, citrus, chocolate, tropical fruits and nuts can be more easily tasted. Compared to hot brewed coffee, the taste of the cold brew does not change. This makes the concentrate durable for a few days in the refrigerator. Accordingly, there are more and more brands that sell cold brew coffee to go.
But Cold Brew is not equal to Cold Brew! There are various recipes and methods. I would like to introduce you.
- Is the dominant brewing method today.
- Coffee draws in cold water in a sealed container between 8-24 hours – at room temperature or in a refrigerator.
- The ratio of coffee to water is often calculated so that a concentrate is produced.
- 500 ml of water per 100 g of coffee
- Coffee that is hot-boiled and served cold on ice.
- also called “flash-chilled” or “flash-brewed” iced coffee.
- The coffee is hot-brewed, e. g. in a Chemex, directly over ice (at the top in the filter the coffee is brewed hot, then it drips directly on ice cubes)
- In the case of the coffee ratio, the immediate dilution in the melting of the ice is taken into account in advance.
- The cold-infused coffee is treated with nitrogen.
- This makes the coffee creamier and sweeter and reminds of sweet iced coffee without milk or sugar!
- Due to the fact that the coffee comes from a taps and has a foam crown, which reminds one of a Guinness.
- This requires a special coffee maker – the Cold Dripper.
- It consists of a top container for the ice / water or a mixture of both.
- This drips through a valve on the coffee in the second container.
- The resulting coffee concentrate then drips into the lowest third container.
- 500 ml of ice water on 50-90 g of coffee (coarser than for the French Press)
- Depending on the settings, the coffee needs 3-24 hours.
- Coffee is first moistened briefly with hot water, so it blooms.
- Then poured with cold water and left in the refrigerator for 12-24 hours.
- Operates in a similar way to the Japanese method, except that the hot coffee is flash-cooled, typically via a heat-exchanger system akin to those used in the beer and wine industries.
- This promises more control over the cooling process and one can do without the dilution by melting ice cubes.
PS: Do not forget to use filtered water!
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Coffee in bottles