Choosing cold coffee instead of your usual latte order is a popular summertime choice. In our bar, we serve nowadays Ice Latte, Cold Drip Coffee or Cold Brew (immersion) as chilled beverages. The last two are becoming popular as it eliminate a lot of bitterness and acidity present in hot beverages. Cold extraction method allows for a lighter and more floral drink. The slower process also means higher caffeine content.
Cold brew is generally lighter compared to cold drip, which is more intense and concentrated.
The main difference between the two is the method. Cold brew uses an immersion technique, mixing coffee and water, which is left to ‘brew’, like with the Bruer or the Trinity. In this process, coffee grounds are steeped in room temperature water for an extended period, until desired extraction is achieved.
Cold drip coffee requires timed contact with water and coffee, controlled by a slow drip and grind size. This is achieved with a drip tower, usually made up of three glass vessels held together by a wooden stand. Examples of Cold Drip makers are the Hario Cold Drip and the Yama Silverton. With the drip, you’re getting a drop of water that flows through coffee grounds and collects aromatic compounds, fats and lipids which then gets stored in a separate vessel. As opposed to cold brew’s immersion style where everything is swelling together.
