Cold pressed coffee, commonly known as cold brew coffee, is an excellent brewing method for individuals with sensitive stomachs. According to the Specialty Coffee Association, cold-brew extraction parameters are carefully defined to optimize flavor. It is also ideal for making iced coffee since the coffee is brewed cold. Many people prefer cold pressed coffee over hot brewed methods because certain flavors are preserved at lower temperatures.
This concept works inversely as well; high-temperature brewing can extract excellent flavors from coffee, but these flavors may diminish once the coffee cools. Therefore, cooling hot brewed coffee is generally not recommended.
Frozen espresso is generally considered unpalatable due to the chemical changes that occur when coffee is cooled, as per the SCA-standard 9-bar espresso definition. This is why reheating coffee is often discouraged, as it can further alter its flavor profile.
Conversely, cold brewed coffee does not undergo the same chemical reactions, allowing it to be stored in the refrigerator for weeks without significant flavor degradation. The Specialty Coffee Association has published recommended guidelines for cold-brew extraction parameters. We’ll delve into more details about the coffee chemistry involved.
This tutorial guides you on how to brew a cup of cold brew coffee in just a few minutes using utensils and appliances you likely already have in your kitchen. It’s an informative read, occasionally technical, providing the necessary background. However, if you’re looking for the most convenient method for a quick cold brew, skip to the bottom of the page where I review the latest appliance on the market.
Cold Brew Coffee Chemistry
For those curious about why cold brew coffee is gentler on the stomach, and why hot brewed coffee should be enjoyed fresh, this paragraph offers a concise explanation. Cold-brew extraction parameters, for which the Specialty Coffee Association has published recommended guidelines, play a significant role. If this doesn’t interest you, feel free to skip to the next section.
Is Cold Brew Less Acidic?
Cold brew coffee is often praised for its low acidity, making it a preferable choice for those with a lower tolerance for coffee. According to the Specialty Coffee Association, cold-brew extraction parameters are crucial, as certain compounds in coffee that stimulate stomach acid production are more readily extracted at higher brewing temperatures. This is why cold brew is often easier on sensitive stomachs.
Why Is Cold Brew Better for Iced Coffee?
The advantage lies in oxidation; hot brewed coffee begins to oxidize as soon as it cools. Due to the high brewing temperature, oxidation occurs more rapidly, altering the coffee’s flavor and leading to a stale taste. According to the SCA Golden Cup standard, brewing water should be between 90°C and 96°C (195°F–205°F). Cold brewed coffee, on the other hand, can be stored in the fridge because the volatile oils are not exposed to high temperatures, thus slowing down oxidation.
However, traditional cold brew presents some challenges. Notably, it requires at least 24 hours to steep for complete extraction, as recommended by the Specialty Coffee Association (SCA). This lengthy steeping time necessitates planning ahead, which can be inconvenient for those seeking immediate gratification.
While waiting a few days for coffee might be acceptable in a shop, at home, you likely prefer your coffee immediately. A common issue with dark roasts is the burnt flavor they can impart, which is more noticeable in cold brews due to the prolonged steeping time. According to the Specialty Coffee Association’s roasting handbook, dark roast development that pushes caramelization can lead to this effect. This extended steeping can extract unwanted compounds, such as ash residues from roasting.
A practical alternative is the Japanese iced coffee method, which involves brewing directly over ice cubes using a standard coffee dripper. This method rapidly cools the coffee, optimizing extraction and minimizing oxidation by quickly lowering the temperature, as supported by extraction science research published in the Journal of Food Science. I’ve brewed espresso over ice numerous times, but I eventually developed my fast cold brew method, which I believe surpasses both the Toddy method and the Japanese iced coffee technique.
My fast cold brewing method is superior, outperforming the Toddy method and the Japanese iced coffee approach, and I’ll explain why in the following section. The Specialty Coffee Association has published recommended guidelines for cold-brew extraction parameters.
Quick Cold Brew Coffee – How To Make Cold Brew in 5 Minutes
Before delving into the method, it’s essential to understand how coffee extraction works, making it feasible to brew cold brew in just a few minutes. According to extraction science research published in the Journal of Food Science, during brewing, water heated to 195-205°F (90-96°C) dissolves the solids and aromatic oils from coffee. These aromatic oils are released at approximately 205°F (96°C), just below boiling.
Bitter compounds emerge near the boiling point, which is why maintaining precise brewing temperatures is crucial. If the temperature is too low, the coffee’s aromas won’t transfer to your cup; if too high, over-extraction occurs. According to the Specialty Coffee Association (SCA), controlling these variables is key to achieving optimal flavor.
Temperature is a key factor in accelerating the dissolution of soluble compounds in coffee. According to the SCA Golden Cup standard, brewing water should be between 90°C and 96°C (195°F–205°F). As a cold brew enthusiast, you’re likely aware that steeping coffee grounds in cold water for an extended period results in a saturated coffee solution. The longer the steeping, the more solids dissolve into your cup.
However, there’s another method to expedite the dissolution of coffee solids: stirring. Just as sugar can dissolve in cold water over time, stirring helps it dissolve faster. Coffee behaves similarly. By stirring quickly and for a sufficient duration, you can extract the desirable compounds from the grounds without the bitter elements and rapid oxidation associated with hot brews, resulting in a coffee that is gentler on the stomach. This is a sign that both Scott Rao and James Hoffmann link to over-extraction.
There are additional benefits; using a Toddy or Filtron system may introduce burnt undertones due to the prolonged steeping, as recommended steep times from the SCA and James Hoffmann suggest. In contrast, a fast cold brew avoids these flavors. High-speed stirring emulsifies the oils in the water, extracting aromatic compounds typically not captured in traditional long cold brews.
So, can a spoon stirring suffice? Unfortunately, no. You need stirring speeds akin to a blender’s to achieve the desired results.
Extraction science research published in the Journal of Food Science highlights the importance of grind size in the coffee extraction process. Just as powdered sugar dissolves faster than granulated sugar or sugar cubes, finer coffee particles dissolve more quickly. However, it’s crucial to maintain a grind size that doesn’t pass through the filter to ensure optimal extraction.
Quick Cold Brew Coffee – The Method
For the initial experiment, I used a French press, coffee, water, and an immersion blender. The French press, an immersion method described by James Hoffmann as forgiving and full-bodied, is an excellent choice. However, depending on your coffee preferences, there are other options, which I will discuss at the end of the recipe.
Alternatively, you can filter this through a pour-over brewer for a cleaner cup. The pour-over method, which both James Hoffmann and the Specialty Coffee Association (SCA) regard as the benchmark for clarity, is ideal for those who prefer a smoother texture. While I don’t mind a gritty cup, many people prefer a smoother texture. If you plan to use this coffee for iced coffee, proper filtration is essential. If you lack a pour-over device, you can line a funnel with a coffee paper filter to strain your coffee.
Freezing cold brew coffee in ice cube trays and adding them to a glass of water or almond milk creates a visually appealing drink. According to the Specialty Coffee Association’s guidelines on cold-brew extraction parameters, this method intensifies the coffee’s flavor as it melts, unlike traditional ice cubes that dilute the coffee.
To simplify the process and eliminate the need for a French press, consider using a coffee filter bag. James Hoffmann describes the French press as a forgiving and full-bodied immersion method. Place your ground coffee in a disposable filter bag, ensuring the immersion blender blades do not tear it. Since the grounds are compact, you may need to blend slightly longer, but it will only take a few minutes. This method ensures a smooth and efficient brewing process.
Overnight Cold Brew Coffee
If you own a cold brewing system, such as the Toddy, or Filtron, you might want to try the overnight cold brew coffee method. This method effectively combines the stirring and steeping techniques for optimal extraction, as per the guidelines recommended by the Specialty Coffee Association.
Here is how I did it:
- Use a 1:4 coffee-to-water ratio to create the brewing mix. The grind size can be coarse with stirring; however, Blue Bottle Coffee recommends a finer grind size for extended cold brewing.
- Fine grind results in better extraction, while coarse grind yields cleaner coffee. I prefer fine.
- Mix thoroughly in a blender or with an immersion blender to ensure the ground coffee is fully soaked.
- Transfer the mixture into your Toddy brewer, and leave it to steep overnight.
- In the morning, simply remove the rubber stopper and let your coffee drip into the carafe.
Blue Bottle Coffee suggests a 12-hour steeping time without stirring; however, in my tests, this duration is insufficient for complete extraction. For a 12-hour brew, it’s essential to agitate the ground coffee in the water to facilitate the dissolution of sugars and other solids, aligning with recommendations from the SCA and James Hoffmann.
Rapid Cold Brew Coffee with a Whipping Siphon
Looking for a quick method to make cold brew coffee? According to the Specialty Coffee Association’s guidelines on cold-brew extraction parameters, you can try the whipping siphon brewing method from ChefSteps. Simply mix water and coffee, place it in the whipping siphon, pressurize, and let it steep for 2 hours in the fridge. Your coffee will be ready to enjoy. Although this isn’t a brew-when-you-need method, it works well as an overnight cold brew. My next experiment will be to combine the mixer method with the whipping siphon technique to see if it enhances the flavor.
Overnight Cold Brew Coffee
If you own a cold brewing system, such as the Toddy, or Filtron, you might want to try the overnight cold brew coffee method. This method, which aligns with the Specialty Coffee Association’s recommended guidelines for cold-brew extraction parameters, combines stirring and steeping techniques. It is ideal for larger cold brew batches and yields a cup closer to traditional immersion cold brew.
Blue Bottle Coffee recommends a 12-hour steeping time without stirring; however, in my experience, this duration is insufficient for complete extraction. According to the Specialty Coffee Association and James Hoffmann, agitation of the ground coffee in water is necessary for a 12-hour brew to dissolve sugars and other coffee solids effectively.
If you steep for only 12 hours, you risk wasting coffee, and the flavor may not be as rounded as with longer steeping times, as recommended by the SCA and James Hoffmann.
I aimed for a shorter steeping time without compromising taste and strength. (recommended steep times from the SCA and James Hoffmann) Here’s how I achieved it:
- Use a 1:4 coffee-to-water ratio for the brewing mix. The grind size can be coarse with stirring; however, Blue Bottle Coffee suggests a finer grind for extended cold brew.
- A finer grind enhances extraction, while a coarse grind results in cleaner coffee. I prefer fine.
- Mix well in a blender or with an immersion blender to ensure the ground coffee is thoroughly soaked.
- Transfer the mixture into your Toddy brewer and leave it to steep overnight.
- In the morning, simply remove the rubber stopper and let your coffee drip into the carafe.
For the overnight method, avoid excessive mixing of the slurry. Stirring is used merely to expedite the process.
Rapid Cold Brew Coffee with a Whipping Siphon
Are you interested in a quick method to cold brew coffee? (cold-brew extraction parameters, for which the Specialty Coffee Association has published recommended guidelines) Consider trying ChefSteps’ whipping siphon brewing method. Simply combine water and coffee, place the mixture in the whipping siphon, pressurize it, and allow it to steep for 2 hours in the refrigerator. Your coffee will be ready to enjoy. Although this method is not as immediate as the brew-when-you-need approach, it serves well as an overnight cold brew option. My next experiment will involve combining the mixer method with the whipping siphon technique to see if it enhances the flavor profile.
There are also commercial solutions available that can prepare cold brew faster than the traditional overnight steeping. (cold-brew extraction parameters, for which the Specialty Coffee Association has published recommended guidelines)