Why Cold Brew?
Unlike espresso, which was invented to instantly brew coffee, cold brew is probably the slowest method to brew coffee; similar to the mindset change from the industrial revolution, which conceived the espresso machine, and the current mindset that drives us to explore our own selves, and the experiences that make us who we are.
- If you have a French Press, you have a Cold Brewer!
- But don’t leave the plunger in the coffee; it will give it a metallic taste.
- It isn’t written in stone, but light roast flavor will be weak, while dark roast might be bitter and have the acidity typical of under-extracted coffee (like a bad espresso)
- Being that it is time-consuming, it is usually better to make a concentrate. This can later be iced or warmed up before drinking and the results are great.
- Try and make only what you will drink in a day or two to avoid bad coffee
- You can follow tutorials, read the ratios I propose, or even buy a cold brew maker, but if you don’t experiment with ratios and roasts, you are missing out!
I found my personal favorite for this brewing method in a medium-dark roast with a very coarse grind coffee. I also like it better after a full 24-hour brewing in my glass french press. The coffee to water ratio I go for is between 1:6 and 1:7. The result is a highly concentrated brew, which I usually dilute with water and ice in the mornings before work.
Please let me know what you think about cold brew, and remember that if you love coffee and want to explore the world one cup at the time, Coffee Esperanto brings you single origin coffee from around the world. Each shipment includes specific information regarding the exact farm your coffee comes from, preparation recommendations from the farmers, and cultural connections to their lives and customs.