Who would win in a fight, Batman or Superman? What about cold brew vs Japanese iced coffee? Still too difficult? Let me break it down for you so that you can make up your own mind.
For those of you that haven't heard of cold brew, you probably don't get out much. It is only the trendiest coffee trend of all the trends!
It involves a slow immersion technique, where your coffee grounds (coarsely ground) steep in room temperature or cold water for 12 to 24 hours before consuming. Think of it as making tea except you aren't using hot water and can't enjoy it's deliciousness for a day!
Due to the slow brewing method and low temperature of water, less acid is released from the coffee grounds. This is one of the main reasons behind the trend, the fact that it has less acidity.
Another reason cold brew is a fan favorite is that it produces a full bodied smokey/chocolaty taste, it's quite delicious and goes well with donuts.
Why do coffee roasters and cafes like cold brew? It still tastes consistently delicious even with poor quality or older beans!
Japanese Iced Coffee
For many of you, your first experience with trying iced coffee was probably when you added ice to older coffee that had been sitting out for a little while. There is no shame in that, you have to start somewhere!
For me, it started out when I was 8 years old, stealing sips off of my parents iced coffee from Dunkin Donuts. So what is "Japanese" iced coffee?
Japanese iced coffee is when you brew hot coffee directly over ice utilizing a pour over method, usually with something like a Chemex. When you do this, it is essential that you are using just enough ice to cool the coffee down but not too much that the coffee weakens.
Lets say you like to use a 16 to 1 ratio for grams of water to grams of ground coffee. For Japanese Iced Coffee, you may use a 10 to 1 water to coffee ratio that gets poured over 6 parts of ice. This allows for you to brew very strong coffee with the 10 parts of water, and the 6 parts of ice will cool the coffee down enough to consume instantly!
The reason this method is so amazing is that it locks the taste in and allows for immediate consumption. When it comes to coffee, oxidization kills (flavor and freshness that is). You lose a lot of taste in the hour or two your coffee sits around when you are waiting for it to cool down.
For specialty coffee beans with complex acidity, and unique flavor nuances, you'll need to brew the coffee with hot water in order to truly taste the bean. This is why we recommend Japanese iced coffee for specialty coffee beans.
Both! We like to mix it up and have variety, so you'll always find both options with us. Typically, we try to do Japanese iced coffee for more expensive and fresher beans, but we will switch to cold brew for older beans or if we have to make a lot of iced coffee in bulk.
*Pro Tip: Freeze coffee into coffee ice cubes to keep your coffee strong!
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