Many people believe that the only way to enjoy a cold cup of coffee is adding ice to brewed coffee or purchasing a blended beverage from a coffee chain. Although those are both legitimate options, there is another method that has been thriving in the coffee world and may be my personal favorite. This chilled treat is called Cold Brew.
Cold Brew has been a considerable buzzword lately and can be found brewed at most coffee shops. But did you know that the first techniques of cold brew were produced as early as the 1600s? In Kyoto, Japan, the Japanese experimented with adding cold water to their coffee grounds. There is some speculation that they may have learned this technique from Dutch traders, who brewed coffee that could be stored for long periods on their ships. Cold Brew or Kyoto-style coffee as it is often called in Japan, was made by submerging the coffee grounds in cold water for an extended period. Over time, the technique evolved into an artistic method where single beads of water were dropped into the grounds. The amount of time it took to brew was the same as the previous method but was thought to be more enjoyable to observe.
During the gruesome hot summers here in Arizona, I find myself ignoring the coffee pot and making myself a refreshing cup of cold brew coffee. Unlike regular iced coffee which is brewed hot coffee poured over ice, cold brew is never exposed to heat. Instead, the coarse grounds are steeped in room temperature water for 12+ hours to extract the flavor compounds. In addition to its perfectly chilled temperature, cold brew coffee often tastes less bitter and acidic, which is ideal for sensitive stomachs. The flavor notes extracted during the brewing process often have chocolate undertones. For this reason, I like to choose coffees that have chocolatey, nutty, and creamy mouthfeels. The coffee beans that are fruit-focused tend to be less bold and flavorful. Click here to see my favorite collection of cold brew coffee beans.
There are various ways to make cold brew coffee. Typically any brewing system that does not rely on heat can be used to make cold brew. My favorite and perhaps the most common method is the Toddy Cold Brew System. It was developed in 1964 by Todd Simpson, a chemical engineer from Cornell. He discovered that high temperatures released certain oils and fatty acids. These oils and acids are what give coffee an acidic flavor. Todd found that using water at or below room temperature extracts full-bodied flavor notes and leaves the bitter oils and acids behind. I wrote a separate blog post about the Toddy system. If interested, you can read more, here. My second favorite way to make cold brew is a French Press. You make it the same way you would typically make coffee in a French Press except you add cold water and have it steep in a cool, dark place for 12-15 hours before expelling. This approach is great for making smaller batches of cold brew at a time.
Thanks to the discoveries made in Kyoto, Japan and the experimentation by Todd Simpson, cold brew has evolved into one of the most significant trends in coffee. You can easily brew it at home or find it on tap at coffee shops, as well as purchase it bottled in your local grocery store. Cold brew is the perfect Summer refreshment, and the flavors you will discover with each sip is worth all the buzz.
Today is a big day for Sagebrush: as we are heading into the holiday season, we are implementing our coffee bags’ new look!
Here’s a little mini-essay giving the complete rundown on our thought process behind absolutely every move we’ve made in this redesign process, and how you, the valued customer, are benefitting from all of this.
When you purchase a bag of coffee (preferably fromSagebrush), you will notice three primary descriptors: the roast profile, flavor notes, and processing method. The processing method is a factor that is relatively unknown and often overlooked by coffee consumers, yet it is critical to the overall flavor profile of coffee. In a brief description, a processing method refers to the technique used to transform a ripe coffee cherry into the green coffee exported to roasters. How coffee is plucked, washed, and dried will influence the mouthfeel, aroma, and taste. There are three processing techniques coffee producers use: Natural (or dry), Honey (or pulped natural), and the widely popular, Washed (or wet) process. Today, we will further discuss the washed processing method.
As some of you may know, Ethiopian coffees are always my favorite. A dry-processed, fruit-forward Ethiopian bean is always a winner in my book. For many years, they have been the world's best-reviewed single-origin premium coffee beans. As the 5th largest coffee producer in the world, Ethiopia has mastered the art of harvesting and processing the beans, and the flavor profiles are perfectly complex and delicious.