We were chatting at Caffeine Espresso about cold drip coffee and how it might lead a bit of a renaissance in the coffee trade this summer. One experience we had at a coffee shop when we asked for an iced coffee that didn’t involve whipped cream from a can and chocolate sprinkles, drew a rather puzzled expression. After a bit of a discussion about options we ended up asking for ‘standard’ lattes and extra glasses filled with ice … and we made our own! Since these humble beginnings, we have had the pleasure of enjoying iced coffee in a bottle from Cleanskin Coffee Co. and a number of awesome iced coffees – both black and white at a number of Brisbane coffee shops. Blue Sky Coffee, Dramanti Espresso and Commodity Cafe to name a few. Recently, we went to Fifth Battery Coffee Roasters, who provided a different spin on cold coffee – they immerse the coffee in water! Another wonderful taste sensation.
I thought, I can do that! The question was how? Searching high and low, there was an old metal tea strainer with very fine mesh … just the ticket. We had some Blackstar ‘Rev’ on the go, so into the grinder for a rough grind – kind of like the consistency for a plunger but a bit coarser. Into the tea strainer goes the coffee. A quick ‘bash’, like hitting the sifter when sifting flour, to knock out some of the finer particles. The first time I placed the strainer into the cup of water the dry coffee popped out like a cork on the ocean. I had to push the floating puck back down. Needed a change in strategy … I found pouring the water, over the grinds, into the cup was just the ticket!
Basically, that’s it. Place the cup or vessel on the bench, somewhere safe, and leave it soaking for 24 hours. You can strain the cold coffee to remove more sediment if you like – it produces a more aesthetic appeal to the drinker. I use an aeropress to filter out the sediment. The mellow, soft aroma is wonderful. With the coffee made, the choices are up to you – add more water and ice, add ice and milk, add preferred sweetener … whatever you choose, sit back and enjoy the subtle coffee flavour. The cold brew process contains less acid and oils therefore a more gentle coffee flavour. It is much more enjoyable and delicate than making an espresso and waiting for it to cool down, which I first tried with the Blue Sky Coffee Clean Bean.
Our latest iced coffee sensation was a nice chocolatey blend that we mixed with Maleny Milk, ice and agave … Seriously awesome! If you want to try a black iced coffee, get a fruity single origin like an Ethiopian or a Kenyan and use the cold brew method. The Ethiopian KOKE from Cup Roastery makes an amazing black iced coffee … although it’s more tea like in appearance.
So what’s next? Coffee ice blocks?