Ice Time: Cold Brew and Iced Coffee Season Starts Now
The ultimate guide to making your own iced coffee and/or cold brew, without needing a lab coat or hipster creds.
It's that time of year again: cold brew and iced coffee are officially in season. While your local third wave cafe would have you believe that you need a lab coat and great hipster cred in order to brew your own, nothing could be easier. And cold coffee doesn't just refresh on hot summer mornings; brewing your own concentrate, which can last a full week, is a great way to have your favorite brew on tap in the fridge, just awaiting your next craving.
Here in the Beanery, we focus on three simple kinds of chilled delight during the warmer months:
Japanese, or "flash" brew iced coffee. Crisp and sweet. The gist: brew normally but using half the water, into an equivalent amount of ice, with a slightly finer coffee grind.
Cold brew. Summer kick convenience. The gist: slow extract at room temperature for 12-24 hours, with 4:1 water to coarser ground ratio, to make the concentrate. Reconstitute with 2-3 parts water to one part concentrate.
Nitro cold brew. Creamy delight. As above, served in a Cornelius Keg, with 35-50 PSI of pure nitrogen thrown in for body.
For more details, here's a start-of-summer-worthy roundup of the details:
Finally, if you just want to get your hands on a few examples of coffees we think are great for either cold brew or iced coffee, we offer the Iced Coffee Sampler. However you stay cool this summer, we hope you'll try some of our recipes; remember, the sweetest brew is also the coolest.