Cold Brew Coffee
Now we are left with fresh beans and have done a pot or three in our batch drip brewers, hopefully with better results. Some of you pulled out the French Press, or your Moka Pot aka the "don't call it stove top espresso" maker.
So what is next? How about Cold Brew coffee?
My short answer to this is. Why bother? Why would you want to brew coffee in a way that makes it taste like a cheap coffee? We will cover coffee tasting later on in this series, as right now we are working on proper technicals and consistency. But for now take my word for it, cold brew or cold "Toddy" methods make quality coffees taste cheap. (Remember this statement and we will review this concept in the near future).
If this reason isn't compelling enough for you, then let's explore further why the proponents of Cold Brew coffee are so maniacal in their support of this process.
- “It tastes awesome!” .. no it doesn't. It is a waste of quality coffee because it makes quality coffees taste like cheap coffees. I highly doubt that sane quality coffee shops are using their best, freshest coffees to make their cold brews. Usually it's older, staling coffees.
- “It's really high in caffeine!”.. Are we drinking red bull? Since when is caffeine level something that should enter our decision making other than when we choose to drink decaf? If high caffeine level is a positive factor, then you should drink robusta beans, which is a separate species of coffee beans with almost twice the caffeine as the arabica species of beans. Robusta is characterized by this high caffeine content, and ability to produce lots of crema for espresso, even when very stale. Oh.. did I mention it has a chemical taste, like chewing on a rubber tire? But it's cheap, and high in caffeine, so if that's what you want, be my guest.
- Short answer is no, “higher caffeine” should not be a reason to drink cold brew.
- “It's convenient”, because I can make a bunch of it ahead of time, and drink it during the week. Yes this is true, but why are you making coffee in big batches, not fresh, and storing it for a week? Aren't these the same reasons pour over fanboys criticize drip brewers for?
So, this hypocrisy doesn't fly for me. If you like convenience, then you should like batch brew drip coffee too.
If after all this you still want to believe in Cold Brew, or cold Toddy brews, then I have to hit you with this.
BECAUSE WE BREW WITH COLD WATER, THE BACTERIAL COUNT IN COLD BREW VS HOT BREW IS STAGGERINGLY HIGH.
Yes, cold brew can be a cesspool of bacteria that no legitimate commercial manufacturer can brew and package because it could potentially kill someone.
This is why all commercially produced store shelf cold brews MUST undergo some sort of heating or retort process to pass health standards.
You are brewing things with cold water. The back kitchen of a coffee shop isn't exactly, a sterile hospital. So when the hungover bearded barista Zachary shows up for work in the morning, he isn’t wearing a protective beard covering, let alone a N95 mask.
So think of that as you drink your cold brew.
Tomorrow I will give you some safe methods to produce a cold brew.
MORE ON THE COVID SURVIVAL COFFEE GUIDE
Chapter 1: If you’re ready to make a change and freshen up your coffee game, consider making your coffee at home. To produce quality coffee at home, like the ones you normally find in the coffee shops, follow these 3 simple rules... Read More >
Chapter 2: Now that you understand freshness as it pertains to coffee beans (3-14 days from its BIRTH DATE or Roast date, and only buy enough to last a week) . This will give us a good starting point because we finally have some quality ingredients...Learn More >
Chapter 3: Ok.. you managed to escape the matrix and now that you have acquired the supplies needed to take on the coffee universe on your own, we are here to offer you some help!
4 Tools Needed to Brew Coffee At Home... Read More >
Chapter 4: If you have Italian friends, and they offer you a "caffe" , chances are they pull out a stove top device that unscrews in four parts, (base, top pouring chamber or pitcher, basket and basket cover) called a Moka Pot...Learn More >
Chapter 5: I have a personal problem with pour over people because they tend to hold the opinion that pour overs like Hario v60, Chemex, Kalita, are great, but that batch brew Drip Coffee Makers suck. The reality is...Read More >
Chapter 7: Frankly this viral hype surprises most of us in the industry but, in my opinion, it is a good thing that people are seeking innovation when it comes to coffee beverages. I just wish it didn’t involve instant coffee! ... Learn More >
Chapter 8: Prior to the cold brew fad, the go-to method of making a cold coffee was to utilize the alien👽 technology known as ice.
Apparently, when you add ice to things, they get colder...Learn More >
Chapter 10:We are revisiting a brewing device that was long ago dismissed as an alternative for espresso. Of course I'm talking about the Aeropress. Full admission. I was an anti Aeropress-er (not anymore). For those of you not familiar with the Aeropress way of making coffee it's a strange looking plastic device that looks like a giant syringe...Learn More >
Chapter 11: I'm going to tread into dangerous waters here and talk about one of the most controversial taboo subjects in the realm of 3rd and 4th wave coffee (aka pretentious coffee). What am I talking about? Blended drinks.. , AKA frappuccinos...Learn More >
Chapter 12:There is a false belief marketed that you need to spend a lot of money on specialized equipment in order to make good coffee and latte art. This insidious belief implies you need to...Learn More >
Chapter 13:The easiest way to avoid cream and sugar in your coffee is to buy higher quality coffee, you will taste that it is naturally sweet as opposed to the dark burnt, bitter stuff from chain stores, so try out a local independent coffee shop...Learn More >