The popularity and prominence of cold brew coffee in cafes has boomed in the last decade, but where did it come from in the first place? Well, in fact, as with many things, it wasn’t ‘just invented’ but was the result of a slow evolution of concentrated coffee. Many theories exist as to its exact origin, making it hard to say for certain, but what’s for sure is that its popularity is picking up the pace, especially in the US (we serve it on tap in our Boston coffee houses).
Ground coffee is steeped in filtered, room-temperature water for a long period of time – 18 to 24hrs – extracting the natural, sweeter flavours of the bean into a strong coffee concentrate. Be sure not to ‘over-steep’ as your concentrate will be too bitter.
To make cold brew at home, follow our quick guide:
It’s best enjoyed any which way you like – on hot summer days over ice, with a little milk, or cold from the fridge.
Three Extra Top Tips:
- Keep your grind coarse. If it’s too fine, it’ll ‘over-extract’ and leave a bitter taste in your mouth.
- Borrow an extra hand to hold the toddy while you remove the stopper – it makes for much neater work.
- Pour into lollipop moulds in the summer and pop in the freezer for an iced coffee treat.