Cold brew coffee

Last updated

Cold brew coffee, also called cold water extraction or cold pressing, is the process of steeping coffee grounds in water at cool temperatures for an extended period. Coarse-ground beans are soaked in water for about 12 to 24 hours. [1] [2]

Contents

A display of cold brew coffees in a supermarket ColdBrewCoffeein Cans.png
A display of cold brew coffees in a supermarket

The water is normally kept at room temperature, but chilled water can also be used. After the grounds have been steeped, they are filtered out of the water using a paper coffee filter, a fine metal sieve (e.g. in a French press), or felt. The result is a coffee concentrate that is diluted with water or milk, and is even sometimes served hot, but often served chilled, over ice, or blended with ice and other ingredients such as chocolate. [3]

History

Cold brew coffee originated in Japan, where it has been a traditional method of coffee brewing for centuries. [4] Slow-drip cold brew, also known as Kyoto-style, [5] or as Dutch coffee in East Asia (after the name of coffee essences brought to Asia by the Dutch), [6] refers to a process in which water is dripped through coffee grounds at room temperature over the course of many hours. [7]

Taste

Because the ground coffee beans in cold-brewed coffee never come into contact with heated water, the process of leaching flavor from the beans produces a chemical profile different from conventional brewing methods. [8] [9] Coffee beans contain a number of parts that are more soluble at higher temperatures, such as caffeine, oils and fatty acids. However, brewing at a lower temperature for 24 hours results in higher caffeine content when brewed in equal volume compared to 6 minutes at 98 °C (208 °F). [10] The pH of cold and hot brew coffee is similar but cold brew coffee has a lower titratable acid concentration. [11] Both pH and titratable acidity influence taste. [12]

Nitro cold brew

Nitro cold brew Nitro Cold Brew.jpg
Nitro cold brew

Nitro cold brew is a variation of cold brew coffee that uses the addition of nitrogen gas to create a smooth texture, delivering the nitrogenated coffee from a nitrogen beer tap system. [13] It was introduced in the early 2010s. [14]

Production

Production of nitro cold brew coffee begins with the making of cold brew coffee. [15] Once the grounds are adequately steeped, the coffee is poured into a room-temperature bottle or keg. [16] As the cold brew is poured into a cup, it is charged with nitrogen to give it a rich, creamy head of foam, similar to draft beer. (Though most beers and soft drinks are charged with carbon dioxide, nitrogen is occasionally used in darker stouts, resulting in a smoother finish.) Nitro cold brew is typically served chilled but without ice, which would damage the foamy top. [16]

History

Nitro cold brew was first offered at third wave coffee shops in the early 2010s, but the exact origin is disputed. The process is said by Men's Journal to have originated in 2013 at craft coffee houses Cuvee Coffee in Austin, Texas, and Stumptown in Portland, Oregon. [17] However, Esquire gives credit to the draft coffee at The Queens Kickshaw in New York in 2011 as a predecessor. [18] Cuvee Coffee first offered nitro cold brew, on tap, at the Slow Food Quiz Bowl in Austin, Texas, on August 14, 2012.[ citation needed ] [19] The Ball Corporation issued a press release citing Cuvee as the first company to can cold brew in their widget cans, and BevNet awarded Cuvee the Best Packaging Innovation, calling them "the first cold brew brand to market a nitrogenated offering." [20] Stumptown and Cuvee began offering canned beverages with a nitrogen-filled capsule to pressurize the can by 2015. [21] [22] Starbucks introduced the beverage at 500 stores in the summer of 2016, [23] [24] preceded in the Los Angeles market by The Coffee Bean & Tea Leaf. [25] By 2020, Starbucks offered the beverage at more than half of its locations across the United States, making it a staple menu item. [26] Nitro cold brew is available from wholesalers in some markets in kegs. RISE Brewing Co. says it can fill up to 1,500 kegs a day of nitro cold brew coffee. [27]

See also

Related Research Articles

<span class="mw-page-title-main">Drink</span> Liquid intended for human consumption

A drink or beverage is a liquid intended for human consumption. In addition to their basic function of satisfying thirst, drinks play important roles in human culture. Common types of drinks include plain drinking water, milk, juice, smoothies and soft drinks. Traditionally warm beverages include coffee, tea, and hot chocolate. Caffeinated drinks that contain the stimulant caffeine have a long history.

<span class="mw-page-title-main">Draught beer</span> Beer served from a cask or keg

Draught beer, also spelt draft, is beer served from a cask or keg rather than from a bottle or can. Draught beer served from a pressurised keg is also known as keg beer.

<span class="mw-page-title-main">Espresso</span> Type of strong coffee

Espresso is a coffee-brewing method in which a small amount of nearly boiling water is forced under pressure through finely ground coffee beans.

<span class="mw-page-title-main">Instant coffee</span> Drink made by rehydrating powdered coffee

Instant coffee is a beverage derived from brewed coffee beans that enables people to quickly prepare hot coffee by adding hot water or milk to coffee solids in powdered or crystallized form and stirring. The product was first invented in Invercargill, the largest city in Southland, New Zealand, in 1890. Instant coffee solids refers to the dehydrated and packaged solids available at retail used to make instant coffee. Instant coffee solids are commercially prepared by either freeze-drying or spray drying, after which it can be rehydrated. Instant coffee in a concentrated liquid form, as a beverage, is also manufactured.

<span class="mw-page-title-main">Coffee</span> Brewed beverage made from coffee beans

Coffee is a beverage brewed from roasted coffee beans. Darkly colored, bitter, and slightly acidic, coffee has a stimulating effect on humans, primarily due to its caffeine content. It has the highest sales in the world market for hot drinks.

<span class="mw-page-title-main">Caffeinated drink</span> Type of drink

A caffeinated drink, or caffeinated beverage, is a drink that contains caffeine, a stimulant that is legal practically all over the world. Some are naturally caffeinated while others have caffeine added as an ingredient.

<span class="mw-page-title-main">Keg</span> Small barrel, commonly used for beer

A keg is a small cask.

<span class="mw-page-title-main">Coffee bean</span> Seed of the coffee plant

A coffee bean is a seed from the Coffea plant and the source for coffee. It is the pip inside the red or purple fruit. This fruit is often referred to as a coffee cherry, and like the cherry, it is a fruit with a pip. Even though the coffee beans are not technically beans, they are referred to as such because of their resemblance to true beans. The fruits most commonly contain two stones with their flat sides together. A small percentage of cherries contain a single seed, instead of the usual two, called a "peaberry". The peaberry occurs only between 10% and 15% of the time, and it is a fairly common belief that they have more flavour than normal coffee beans. Like Brazil nuts and white rice, coffee beans consist mostly of endosperm.

<span class="mw-page-title-main">Iced coffee</span> Coffee served chilled

Iced coffee is a coffee beverage served cold. It may be prepared either by brewing coffee normally and then serving it over ice or in cold milk or by brewing the coffee cold. In hot brewing, sweeteners and flavoring may be added before cooling, as they dissolve faster. Iced coffee can also be sweetened with pre-dissolved sugar in water.

<span class="mw-page-title-main">Kegerator</span> Refrigerator made to store and dispense kegs

Kegerator, a portmanteau of the words keg and refrigerator, is a refrigerator that has been designed or altered to store and dispense kegs.

<span class="mw-page-title-main">White coffee</span> Number of different kinds of coffees or coffee substitutes

White coffee can refer to any of a number of different kinds of coffees or coffee substitutes worldwide.

<span class="mw-page-title-main">Vietnamese iced coffee</span> Coffee with sweetened condensed milk

Vietnamese iced coffee is a traditional Vietnamese coffee recipe. It is created using coffee roasted between medium and dark. The drink is made by passing hot water through the grounds into a cup that already contains condensed milk. To serve the drink cold, ice is added to the cup.

<span class="mw-page-title-main">Coffee roasting</span> Process of heating green coffee beans

Roasting coffee transforms the chemical and physical properties of green coffee beans into roasted coffee products. The roasting process is what produces the characteristic flavor of coffee by causing the green coffee beans to change in taste. Unroasted beans contain similar if not higher levels of acids, protein, sugars, and caffeine as those that have been roasted, but lack the taste of roasted coffee beans due to the Maillard and other chemical reactions that occur during roasting.

Stumptown Coffee Roasters is a coffee roaster and retailer based in Portland, Oregon, United States. The chain's flagship café and roastery opened in 1999. Three other cafes, a roastery and a tasting annex have since opened in Portland, as well as locations in Seattle, New York, and Los Angeles,. Stumptown is owned by Peet's Coffee, which in turn is owned by JAB Holding Company. The company was an early innovator with cold brew coffee in nitro cans and have continued to develop other cold brew product innovations.

<span class="mw-page-title-main">Coffee preparation</span> Process of turning coffee beans into a beverage

Coffee preparation is the process of turning coffee beans into liquid coffee. While the particular steps vary with the type of coffee and with the raw materials, the process includes four basic steps: raw coffee beans must be roasted, the roasted coffee beans must then be ground, and the ground coffee must then be mixed with hot or cold water for a specific time (brewed), the liquid coffee extraction must be separated from the used grounds, and finally, if desired, the extracted coffee is combined with other elements of the desired beverage, such as sweeteners, dairy products, dairy alternatives, or toppings.

<span class="mw-page-title-main">Cornelius keg</span>

A Cornelius keg is a stainless steel canister (keg) originally used as containers by the soft drink industry. They can be used to store and dispense carbonated or nitrogenated liquids. Cornelius kegs were originally made by Cornelius, Inc.

<span class="mw-page-title-main">Coffee cherry tea</span> Herbal tea

Coffee cherry tea is an herbal tea made from the dried skins and/or pulp of the fruit of the coffee plant that remain after the coffee beans have been collected from within. It is also known as cascara, from the Spanish cáscara, meaning "husk". It is similar to a traditional beverage in Yemen and Ethiopia. Starting about 2005 it was independently developed and promoted for export by Salvadoran coffee farmer Aida Batlle. The dried whole fruits are also eaten like raisins.

<span class="mw-page-title-main">Coffee production in Ethiopia</span> Aspect of agriculture

Coffee production in Ethiopia is a longstanding tradition which dates back dozens of centuries. Ethiopia is where Coffea arabica, the coffee plant, originates. The plant is now grown in various parts of the world; Ethiopia itself accounts for around 17% of the global coffee market. Coffee is important to the economy of Ethiopia; around 30-35% of foreign income comes from coffee, with an estimated 15 million of the population relying on some aspect of coffee production for their livelihood. In 2013, coffee exports brought in $300 million, equivalent to 24% of that year's total exports.

<span class="mw-page-title-main">RISE Brewing Co.</span> American coffee company

RISE Brewing Co., is a New York and Oregon-based nitro cold brew coffee company specializing in nitrogen-infused organic coffee and sourcing Fair Trade organic beans from Peru's Chanchamayo Valley. It uses a proprietary reverse-osmosis spring water filtration process.

References

  1. "Cold Brew Coffee Brewing Guide - How To Brew Coffee - Blue Bottle Coffee". bluebottlecoffee.com. Retrieved 2018-11-14.
  2. "The Beginner's Guide to Immersion Cold Brew Coffee". handground.com. Retrieved 2018-11-14.
  3. "Cold Brew Coffee". Coffee-Brewing-Methods.com. 13 September 2020.
  4. Callow, Chloë (2017). Cold Brew Coffee: Techniques, Recipes & Cocktails for Coffee's Hottest Trend. Octopus Books. ISBN   978-1-78472-368-2.[ page needed ]
  5. White, Merry (2012). Coffee Life in Japan. University of California Press. p. 90. ISBN   9780520271159.
  6. Hof, Karina (13 August 2015). "Dutch Coffee: Batavia's Slow-Dripped, Cooled Down Take On A [sic] Classic". Sprudge.
  7. Strand, Oliver (29 July 2010). "Ristretto | Kyoto to Stay". T Magazine.
  8. Peters, A. (2003). Brewing makes the difference. 14th International Scientific Colloquium on Coffee. Association for Science and Information on Coffee. Archived from the original on 20 December 2013. Retrieved 10 August 2013.
  9. Bonné, Jon (20 August 2004). "Coffee, without the heat". TODAY. Archived from the original on 7 January 2016. Retrieved 7 October 2015.
  10. Fuller, Megan; Rao, Niny Z. (21 December 2017). "The Effect of Time, Roasting Temperature, and Grind Size on Caffeine and Chlorogenic Acid Concentrations in Cold Brew Coffee". Scientific Reports. 7 (1): 17979. Bibcode:2017NatSR...717979F. doi:10.1038/s41598-017-18247-4. PMC   5740146 . PMID   29269877.
  11. Rao, Niny Z.; Fuller, Megan (30 October 2018). "Acidity and Antioxidant Activity of Cold Brew Coffee". Scientific Reports. 8 (1): 16030. Bibcode:2018NatSR...816030R. doi:10.1038/s41598-018-34392-w. PMC   6207714 . PMID   30375458.
  12. Amerine, M. A.; Roessler, E. B.; Ough, C. S. (1 January 1965). "Acids and the Acid Taste. I. The Effect of pH and Titratable Acidity". American Journal of Enology and Viticulture. 16 (1): 29–37. doi:10.5344/ajev.1965.16.1.29. S2CID   85917941.
  13. "Carbon Dioxide (CO₂) Monitoring in Cellars". Analox Sensor Technology. 2018. Archived from the original on 28 April 2019.
  14. "Nitrogenated Coffee Market Size, Share | Global Industry Report, 2025". www.grandviewresearch.com. Retrieved 2020-11-06.
  15. "6 Common Mistakes You Are Making With Cold Brewed Coffee". HuffPost. 2016-06-23. Retrieved 2020-10-23.
  16. 1 2 Mohrman, Eric (2019-10-10). "Read this before you order Starbucks' Nitro Cold Brew". Mashed.com. Retrieved 2020-10-23.
  17. Barnes, Shane, "Nitro Cold Brew is the Best Thing to Happen to Coffee Since Ice", Men's Journal , retrieved 2020-09-12
  18. Krasny, Jill (2015-06-09), "This Is the Best Iced Coffee You Will Drink All Summer", Esquire , retrieved 2020-09-12
  19. "What Is Nitro Coffee – All About Nitro Cold Brew". espressocoffeetime.com/.
  20. "Cuvée Coffee Wins Best Packaging Innovation at BevNET's Best of 2015". 14 January 2016.
  21. Rosen, Ali (2015-09-22). "Nitro coffee is the next big thing to happen to your morning brew". Fox News .
  22. Goldberg, Elyssa (2015-04-28), "Nitro, Our New Favorite Iced Coffee, Is Served on Tap and Tastes Like Beer", Bon Appetit , Conde Nast , retrieved 2020-09-12
  23. Saelinger, Tracy (2016-06-27), "Starbucks' nitro coffee: Here's what you need to know before you order", Today , retrieved 2020-09-12
  24. Fox News (2016-05-31). "Starbucks introduces nitro cold brew at 500 locations this summer". Fox News . Retrieved 2020-09-12.
  25. Scherer, Josh (27 July 2016), "Coffee Bean Strikes Critical Blow Against Starbucks! Victory Imminent!", Los Angeles , retrieved 2020-09-12
  26. Nelson, Dustin. "Starbucks Is Finally Bringing One of Its Best Drinks Nationwide". Thrillist. Retrieved 2020-11-06.
  27. McGinnes, Meagan (2017-06-14). "Rise Brewing Wins New Beverage Showdown 13". Bevnet. Retrieved 2017-07-20.

Further reading