Posted in Kafevend Blog
You might be wondering why I'm including a blog about cold brewed coffee in November as the chill winds, sodden piles of leaves and dark nights encroach upon us, rather than in the middle of a July heatwave. There are perfectly good reasons, not least of which is that the fleeting nature of a British heatwave affords such scant opportunity. Moreover, for those among us who aren't keen on the flavour and smell of coffee, but still require a caffeine hit, cold brewed coffee represents a viable and tasty alternative.
Cold brew would be equally well named slow brew as the process takes at least 12 hours and there are those who recommend leaving the coffee to brew for as long as 24 hours! This is a drink for the well prepared, the forward planners, those with patience. As the coffee beans never come into contact with hot water, the resulting drink has far lower acidity and because the potential bitterness is avoided, the coffee will have a slightly sweeter, smoother taste, perfect for those whose taste buds and stomachs revolt against acidity.
If you have a cafetière, it's as useful for this process as for its more typical application, though commercial products such as the Toddy system are custom made for cold brewing coffee. The coffee beans should be ground quite finely before going into the cafetière, then add the cold water – approx 5 parts cold water to 1 part coffee. Cover with cling film and leave out for 12-24 hours before plunging. It's a good idea to slowly pour the coffee through filter paper too in order to get rid of any residue. What you're left with is cold coffee concentrate that will keep for a fortnight or so if kept in a lidded container in the fridge. Dilute it with water and/or milk, which can be either cold or hot depending on time of year and personal preference.