Jun 02, 2016

A Brief Primer On Cold-Brewed Iced Coffee

Take a trip to the cold beverage section of your local trendy, organic supermarket, you’ll find a huge assortment of cold-brewed coffee beverages all with snazzy labels printed in 70s-era fonts. Some boast that they’re concentrates, others are infused with chicory, and some which are diluted with alternative milks like soy, almond, or coconut. One thing is certain: Cold-brewed coffee, no matter how you take it, is delicious, refreshing, and continuously growing in popularity.

Cold brewed coffee isn’t a new, hip fad that’s going to be gone tomorrow. Cold brewed coffee has been around since the 1600s. It was pioneered by the Dutch as a means of transporting their brewed coffee with the intention to be reheated and drunk at a later time. Their process involved boiling the coffee into a reduction, cooling it, and then reconstituting it with water. The Dutch introduced this coffee concentrate to the Japanese, who were already cold-brewing tea by this time. The Japanese applied a similar technique to the coffee and modern cold brew was born.

From flash-chilling hot double strength coffee directly into ice, to those towering, sciencey glass beakers with spiraling tubes in wooden frames that drip droplets of ice cold water over a bed of coffee grinds for hours, there are seemingly endless options available each more complex than the last.

At Ground Connection, we take a simpler approach to produce a great cup of cold-brewed iced coffee. We simply immerse coarsely ground coffee in 40-degree water for 18 hours to create an incredibly flavorful concentrate. We found that an 18-hour steep time highlights the nuances of coffee sourced from Latin America, such as a delightfully sweet toffee flavor and the nuttiness of hazelnuts. We dilute that concentrate at a perfectly balanced ratio to give you one of the most delicious, and truly great cups of iced coffee you’ll ever experience.