In the last few years, Cold Brew has seen a steady rise in popularity. It’s majorly for two reasons — one is because it’s of its brewing method, it’s less acidic as compared to the hot brew. Of course, you can control the acidity in a hot brew with the kind of beans, roast and brewing method. However, even then, compared to cold-brew it’s still more acidic. The second benefit that’s most often touted in the brewing community is that it’s able to maintain the antioxidant benefits of coffee beans.
When I was in France, someone told me that Iced coffee came to be in France when they served coffee with ice.
I have tried Ice brewed coffee and cold brews. Recently, I came across a tweet from a friend that he tried making cold brew from whole beans. I loved it. You don’t have to worry about grinding beans, don’t have to worry about brewing method. Just immerse whole beans in water and let it extract the taste.
I tried one. And it’s the best cold brew I’ve ever made. It’s so smooth, that I can’t believe cold brew can even taste like this.
I mean, just look at the color of the brew. I fell in love just then. For my first batch, I used Marcscoffee’s Julien Peak. Julien Peak is a light roast which gives more acidic and floral aroma notes with less body than the natural dry process. I specifically tried this roast to see how acidic cold Brew I would get.
If you’re into coffee, would definitely recommend trying this out. The good thing about cold brews is you can mass produce it and store it for 1-2 weeks by refrigerating it.