Cold pressed coffee, a lot of extensively called cold brew coffee, is the perfect way to brew coffee for people with sensitive stomachs. It is likewise the perfect coffee preparing procedure to make an iced coffee because the coffee is already cold. Lots of people enjoy more the cold pressed coffee than hot made methods due to the fact that there are certain tastes that will be lost at higher temperatures.
That’s valid the other way around too, high-temperature brewing will extract wonderful tastes from coffee, but they are lost once the coffee has cooled, and in truth, cooling hot brewed coffee is not a perfect idea.
Frozen espresso coffee is distasteful and the reasons are the chemical changes that occur when we cool coffee. That’s why you don’t want to reheat coffee.
On the other hand, cold made coffee is not exposed to the same chemical reactions, and you can store cold coffee in the fridge for weeks. We’ll get in a bit into more details about the coffee chemistry.
This tutorial teaches you how to brew a cup of cold brew coffee in a few minutes using utensils and appliances you already have in your kitchen. It’s a nice read, a little bit technical sometimes so that you have the background. On the other hand, if you simply need the many convenient technique for a fast cold brew, skip to the bottom of the page where I review the newest appliance on the market.
Cold Brew Coffee Chemistry
For those more curious to know why cold pressed coffee is better for the stomach, and why we must enjoy hot brewed joes as fresh as possible, (read hot), this paragraph is a brief explanation. If you are not interested, simply skip to the next section.
Is Cold Brew Less Acidic?
Cold brew coffee is touted as a low acidity coffee which is better for people with low tolerance to coffee. Uncertain about the low acidity, and literally what triggers the stomach problems is not the acidity of coffee, however some substances that stimulate the stomach acid production. It turns out these substances are easier to extract at higher brewing temperatures, and that’s why cold brew is better for sensitive stomachs.
Quick Cold Brew Coffee – How To Make Cold Brew in 5 Minutes
Before I get to the technique, I need to explain how extracting coffee works, and why it’s so easy to brew cold brew in a few minutes. During coffee preparation, hot water dissolves the solids and aromatic oils from coffee. The aromatic oils are released from the ground coffee at 205 °F, (96 °C), just below the boiling point.
The bitter compounds are released around the boiling point, which is why brewing temperature has to be very well controlled. A too low temperature and the tastes won’t be passed onto your cup. A too high temperature and your coffee will be over-extracted.
But temperature is just a way to accelerate the technique of dissolving the soluble compounds in coffee. As a cold brew lover, you probably find out that just by soaking coffee grounds long enough in cold water will result in a saturated coffee solution. The more we let it steep the more solids will dissolve you’re your cup.
But, there is another recipe to speed up the dissolution of coffee solids, stirring. You learn sugar can dissolve in cold water if you wait long enough. But we usually stir so that it gets dissolved faster.
Coffee is the same. If you stir fast and long enough, you’ll dissolve all the goodness in the grounds; all this without the bitter compounds, and without the fast oxidation-specific to hot makes, while enjoying a less stomach irritating coffee.
Wait, there are more benefits; with a Toddy, or Filtron system, you get some burnt undertones because of the long steep, with a fast cold brew, you don’t get these. The high-speed stirring will emulsify the oils in the water, so you will extract the aromatic goodness that is normally not extracted with the traditional long cold brew.
So will a spoon stirring do the trick? Absolutely not. You need very fast stirring speeds as in blender fast.
What else could it make the extraction faster and more complete? The grind size. Think how is to dissolve powdered sugar versus granulated, or versus sugar cubes. The finer the particles the faster is to dissolve. The same goes for coffee, nevertheless we have to make sure we keep the coffee grinds at a size that won’t pass through the filter.
Quick Cold Brew Coffee – The Recipe
For the initial experiment, I used a Cafetière, coffee, water, and an immersion blender. Nevertheless you have other options, and it likewise depends on how you like your coffee, more about this at the end of the recipe.
Pour in glasses, add ice and water and serve.
Alternatively, you can filter this through a pour over brewer, so that you have a cleaner cup. I personally don’t have anything against a gritty cup, nevertheless a lot of people hate it. If you use this coffee for an iced coffee, you need to filter it properly. If you don’t have a pour over equipment, you can line a funnel with a coffee paper filter and strain your coffee.
I like to freeze cold brew coffee in ice cube trays, and then add a few to a glass of water or a glass of almond milk. The beverage looks gorgeous, and the coffee gets stronger by the end of serving it, as opposed to getting weaker with the traditional process – ice cubes in coffee.
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 process. This actually combines the stirring recipe and the soaking method.
Here is how I did it:
- Work with 1 to 4 coffee to water ratio to make the brewing mix. The grind size can be coarse with stirring, however, Blue Bottle Coffee recommends a finer grind size for the long cold brew.
- Fine grind indicates better extraction, coarse grind means cleaner coffee. I prefer fine.
- Mix well in a blender or with an immersion blender, to soak the ground coffee.
- Transfer all into your Toddy brewer, and leave it overnight to steep.
- In the morning just remove the rubber stopper and let your coffee drip into the carafe.
Blue Bottle Coffee recommends 12 hours infusion time without the stirring, but, in my tests, this is not long enough for a complete extraction. For a 12 hours brewing, you need to agitate the ground coffee in the water to facilitate the sugars and other solids in coffee to dissolve.
Rapid Cold Brew Coffee with a Whipping Siphon
Do you want to try another fast procedure to cold brew coffee? Try ChefSteps’ whipping siphon brewing procedure. You literally need to mix water and coffee, put it in the whipping siphon, pressurize it, and let it steep for 2 hours in the fridge. Voila, your coffee is ready. While this is still far from the brew-when-you-need approach, it can undoubtedly be used as an overnight cold brew coffee. My next experiment will be to combine the mixer recipe and the whipping siphon procedure and see if this improves my cup in any way.
Commercial Solutions to Brew Fast Cold Brew
There are some commercial solutions to prepare cold brew faster than the traditional overnight infusion.
I would like to point you to our page with large batch immersion cold brew coffee makers, which is still one of the best ways to make it if you always plan ahead of time.
The other excellent resource is our page about the perfect cold brew coffee makers, where we review various units among which two 0commercail fast cold brew coffee makers.
This post was inspired by the article published at Coffee-Brewing-Methods.com, where you can read other coffee brewing tutorials, equipment buying guides, and coffee beans reviews. You can check the original article here: here.