By Eva Deloach
There’s nothing quite like a cold, refreshing drink to beat the heat. Unlike the traditional hot brewing methods, cold brew delivers a less acidic experience that’s perfect for sunny days.
The Cold Brew Process: A Gentle Extraction
Cold brew coffee is made by steeping coarsely ground coffee beans in cold water for an extended period, usually 12 to 24 hours (click here to get a step-by-step guide to making cold brew). This method contrasts sharply with hot extraction methods, where hot water extracts the coffee’s flavors and compounds in a manner of seconds. The key difference lies in the extraction process:
- Temperature: Cold water extracts the coffee flavors much more slowly than hot water. This slow extraction process reduces the solubility of acidic compounds, leading to a smoother taste.
- Time: The extended brewing time allows for a more controlled and gradual extraction. This ensures that the coffee’s natural flavors are fully developed without the harshness that can sometimes accompany hot-brewed coffee. This can preserve many of the delicate notes and nuances that light-roasted coffee is known for.
Chemical Composition: Hot water can extract oils and acids that contribute to bitterness and acidity. Cold water, however, is gentler on the coffee grounds, resulting in a brew that is lower in acidity and devoid of bitter overtones. A light roast, like our Guatemalan Reserve or Lady of the Mountain coffees, are a great match for cold brewing.
The Lady of the Mountain coffee comes from the high mountain regions of Costa Rica, from the farms of Luz Marina. This coffee has an incredible story, and is light-medium with a honey post-roast, resulting in a light, crisp, and refreshing cup. The unique fermentation process enhances its natural sweetness, making it a perfect candidate for cold brewing.
