Cold brew coffee
Cold brew, or cold water extract, refers to the process of steeping coffee grounds in room temperature or cold water for an extended period. Cold brew coffee is not to be confused with iced coffee, which generally refers to coffee that is brewed hot and then chilled by pouring over or adding ice, though iced coffee can refer to cold brew coffee served on ice.
The cold-water-extract process requires grinding: coarse-ground beans are soaked in water for a prolonged period of time, usually 12 hours or more. The water is normally kept at room temperature, but chilled water can also be used. The grounds must be filtered out of the water after they have been steeped using a paper coffee filter, a fine metal sieve, a French press or felt. The result is a coffee concentrate that is often diluted with water or milk, and can be served hot, over ice, or blended with ice and other ingredients such as chocolate.
Slow-drip cold brew, also known as Kyoto-style, or as Dutch coffee in East Asia, refers to a process in which water is dripped through coffee grounds at room temperature over the course of many hours.
Because the ground coffee does not come into contact with heated water, the process of extracting flavor from the beans produces a chemical profile different from conventional brewing methods. Coffee beans contain a number of constituent parts that are more soluble at high temperatures, such as caffeine, oils and fatty acids. Brewing at a lower temperature results in lower acidity and lower caffeine content. However, even though there is less caffeine extracted with the cold brew method, the higher coffee-to-water ratio may compensate for this difference in solubility, resulting in a brew with equal, if not more, caffeine. Although cold brewing extracts less caffeine, the high brew-to-water ratio process creates a concentrate far stronger than standard drip coffee.
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Media related to cold brew at Wikimedia Commons