by M. Lee

Created on: June 21, 2010

Cold Brewing Coffee for Great Iced Coffee

If you think good iced coffee is simply taking this morning’s brew and adding a couple of ice cubes, cream, and sugar, you have another thing coming.  There is, in fact, so much more to it than that.  Think cold-brewed coffee.  Cold-brewed coffee is considerably different than coffee that’s been brewed hot and just cooled.

Cold brewing has been around probably longer than we can imagine, but the cold-brew method as we know it today was born in the mid-1960s when Todd Simpson, a Cornell University chemical engineer and garden nursery owner, was traveling in South America.  In Guatemala he was served a kettle of hot water and a carafe of cold coffee concentrate to prepare his own mixture.  This was obviously fascinating.

Simpson’s engineer mind went to work and he did some research.  His findings showed that cold-brewed coffee had over 60% less acid than regularly brewed coffee – that includes hot drip, French press, and espresso methods.  The concentrate also contains very few fatty acids and oils, which usually come out with the heat.  Simpson would go on to introduce America (and the rest of the world) to the Toddy Style Cold Brewing System, though other manufacturers have followed in recent years.

Those who have heard of cold-brew but have never tried making it often avoid it thinking that expensive and fancy equipment is required.  This couldn’t be further from the truth.  Of course you can spend a little money and purchase a cold-brew system, but you’d be equally equipped using something as simple as a traditional French press or even a glass jar and a filter.

The process really is quite simple.  You can use either pre-ground coffee or grind your own.  It is often advisable to grind your own beans as this allows for a richer and fresher flavor.  Next, pour water (filtered is usually preferable) over the top of the grounds and let this mixture sit overnight; usually 8-12 hours.  The next day, all you need is a quick two-step filtering to get rid of the coffee grounds and silt. 

The result is more of a coffee syrup; a concentrated version of your morning cup of Joe.  It is important to remember that coffee brewed cold is incredibly strong, so it must also be diluted with water – a one-to-one ratio is fine – before consumption.  Cold-brew coffee stays fresh in the refrigerator for up to two weeks. 

One of the more prominent benefits of cold brewing coffee, other than the fantastic flavor, is that the result is much less acidic and smoother than a regular coffee brew.  Add to that hints of chocolate and caramel, depending on the bean, and you have a really nice outcome.  Furthermore, it is the healthier choice as there is less caffeine.  Though medical studies are ongoing, it is believed that cold-brew coffee may help reduce cholesterol, heartburn, stomach ulcers, laryngitis, coughs, and even acid reflux.

Cold brewing coffee exposes a secret that many coffee bean sellers don’t want people to know – that the secret to delicious coffee is in the preparation, not the actual bean itself.  Of course, different coffee beans will yield various results, but the truth is you don’t have to break the bank simply to enjoy a smooth cup of coffee.  Cold-brew coffee can be used to make any coffee drink imaginable ranging from a soothing cup of hot coffee and iced coffee to mochas and lattes.

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