New Day, New Brew


ColdCoffee2I have been wondering in recent months whether there is something we can do to further reduce the carbon footprint of the coffee we sell? Is there a way to do that and simultaneously improve the taste of our 12 varieties of coffee? The idea of brewing without heat is not new, but I resisted it. I did not like the name cold brew, nor the concept, for the same reason I resist anything smacking of trendy or fashionable: fads fade. I was wrong, in this case. And as soon as I acknowledged to myself that I might be wrong, I demonstrated it with results that I am happy to share here.

ColdCoffee2.5Instead of cold brew, a better name is slow brew, bypassing the carbon footprint of refrigeration. It is as simple as this: grind a pound of coffee at medium and place it in a stainless steel pot. Add two cups of room temperature water (I run tap water through a Britta filter) and gently stir the grounds.

ColdCoffee3Add eight more cups of water and cover, letting the coffee brew for at least 12 hours. Strain through a medium sieve–1/16 mesh is perfect for coffee ground at medium–into another stainless steel pot, letting it drip until the grounds look dry as in the picture to the right. Next use a fine sieve to strain the brew again. You will have about eight cups of coffee that is much stronger than I normally enjoy, but it is worth tasting for the intensity and complexity. After experimenting I found that combining one portion of slow brew with an equal portion of water created the perfect flavor profile.

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