Today’s discussion of all things cold brew coffee is a continuation of yesterday’s post addressing the same subject matter. Without trying to give the impression of stark ignorance, I had no idea cold brew coffee is so intricate, hence why I’ve dedicated two posts to the topic; I am pleased, however, that I was inspired to write about cold brew coffee because I’ve been able to educate myself and others in the process of composing these posts.
Win, win, my friends.
Bringing it back to cold brew, a reminder that this information comes from kaldiscoffee.com.
“Going a little deeper: Cold brewing can be very forgiving of older coffee beans, and it’s easy to prep in large quantities in advance. This creates a refreshing, convenient, and caffeinated drink for busy mornings.
“Folks who drink cold brew also buzz about one other cold brew feature: mild and low acidity! Cold brew coffee tastes less acidic than hot brewed coffee from the same beans, and it’s famously mellow and smooth––not just on the palate, but also the stomach. But why?
“Well, science. Heat has a huge effect on extraction*. Cold brewing leaves behind some acids that hot coffee pulls out easily. This not only creates a coffee that is flavorful, smooth, and mellow, but also one that can hold up for days and still taste fresh.
“Cold brew isn’t just convenient and easy on the stomach, but like all coffee, it has some healthy compounds too:
- chlorogenic acids
- antioxidants
“While cold brew coffee will typically extract less of these organic compounds than a corresponding hot coffee of the same origin/roast, these helpful compounds are still present in most cold brew coffees,” the web page states.
I don’t visit too many coffee shops that offer cold brew coffee, and out of the handful of versions I’ve tried, Starbucks is without a doubt the best.
Photo by Rinck Content Studio on Unsplash
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