Summer may have officially come to a close, but the cold brew coffee trend is not going anywhere. Why is cold brew so popular and what exactly makes cold brew different from iced coffee? Here’s how cold brew is made, its distinct qualities, and where you might find it up on the Hill.
In making a cold brew, very coarse coffee beans are put into a container about the size of a French press. Water is gradually poured into the container and then stirred to make sure all grounds are wet. The grounds are covered and left to soak for no less than 12 hours. After soaking, the grounds and water are drained through a colander and cheesecloth or a French press. Once the grounds are sifted, your cold brew is ready to go into the fridge where it can last for up to two weeks.
To start, one main difference between cold brew and your everyday iced coffee is the temperature. That is, a cold brew is never heated, unlike iced coffee that starts as regular old hot coffee until it is poured over ice. Another benefit of not needing ice to cool your beverage is the absence of that watered down coffee you get at the end of your iced coffee, yuck. In addition, cold brews have a much higher bean to water ratio – more caffeine, which is never a bad thing, yay! Lastly, cold brews have a lower acidity than a regular brew, which gives the coffee a sweeter taste and gives your stomach a break.
Now that we know the ins and outs of this delicious, here-to-stay trend, you can either make your own or get your fix at Syracuse’s very own Café Kubal, the classic Starbucks, and even your fave neighborhood spot, Recess.