Laure Jubert | 2019-08-02
It’s high time we unveiled the mystery of iced coffee! Gently refreshing throughout the hot summer months, and no gimmicks – cold-brewed coffee is an enjoyable drink that deserves its own place in the sun. And there’s one for everyone, as you’ll soon find out.
Here we have compiled an easy and practical guide for trying out the three main methods: the cold brew method, the cold drip method and the iced coffee method.
Less acidity and bitterness, more sugar and caffeine – cold brew coffees are both well-balanced and intricate.
The main difference with hot coffee is that extraction is carried out using warm water or ice cubes. You’ll have to experiment, depending on what you prefer and the level of roasting!
Want to know a secret? Cold brew coffee will keep in the fridge for several days (up to 1 week)!
The easiest method. Simply pour warm water over ground coffee and wait.
Advantage: round and sweet
Recommended coffee: natural Ethiopian for its sugar and fruit
Brewing time: between 8 and 12 hours in full immersion (then filter in the morning if you want an extra clean finish)
The elegant Hario Mizudashi bottle
You just have to remove the filter and store the bottle in the fridge.
Asobu Cold brew
Brewista cold pro
This visual, show-stopping cold-brewed method requires a little more attention in order to adjust the drip.
Tip: We recommend placing an Aeropress filter over the ground coffee to distribute the drip evenly.
Advantage: aromatic and syrupy
Recommended coffees: natural coffees from Central America (Nicaragua, Honduras, El Salvador) with notes of exotic fruit
Brewing time: 1 to 8 hours – you can adjust the drip rate (about 1 drip/second)
THE FASTEST: Shizuku (1h30 / 2h)
Recommended recipe (ratio 1/15):
Place the ground coffee in the metal filter and pre-infuse (to moisten evenly). Fix the tip with the notch, attach it all to the glass carafe, then fill with water up to the white line.
CALIFORNIAN STYLE: Bruer (4 - 6 hours)
Place the ground coffee in the filter and pre-infuse (to moisten evenly). Attach the rod and turn (+ or -) to adjust the drip speed to 1/sec. Close the upper part and enjoy the show!
JAPANESE ELEGANCE: Hario
Recommended coffee : an African coffee for its acidity and citrus and fruity notes
Brewing time : 3 minutes, the time needed for extraction! You can adapt your recipe using half hot water for extraction – the ice cubes will do the rest!
Our recipe :
For 200 ml of iced coffee
A PRACTICAL KIT: Hario for iced coffee
|TIME||LEVEL OF DIFFICULTY||CUPS||INGREDIENTS|
|COLD BREW||8-12 hours||The simplest||Mellow, round, depth, sweet||Coffee + warm water|
|COLD DRIP||2-8 hours||The most difficult||Syrupy, sweet, aromatic,||clean Coffee + warm water and/or ice cubes|
|ICED COFFEE||3 min||Average||Acidity, intricacy||Coffee + warm water + ice cubes|
Feel free to test, grade and share your results with us. Go on and experiment!