We recently started carbonating cold brew coffee. In this post we explain what it is and means to us.
What is it? A brewing method using lightly roasted coffee.
How does it work? Ground coffee is steeped in cold or room temperature water for long hours (we brew it in the fridge), then filtered it into a keg and gassed.
Altitude: over 1400mts
Ideal Beans to use: single origins with particular characteristics such as strong fruit, floral and citrus notes.
Water – coffee ratio: 220ml – 22gms
Brewing time: over 12 hours
Result: a smooth, sweet, bright and delicate coffee that is low in acidity and bitterness.
Why does it taste so good? Because the coffee grinds are not exposed to high temperatures that extract bitter and acidic compounds. Only certain desirable fatty acids and oils are extracted (the ones that taste really good).
Why carbonated? C 02 opens up the flavours even more as the bubbles pop in your mouth. The initial taste is grassy, lemony and very bright. As the pallet starts accepting the flavour compounds, juicy sweet dates, raisins and nuttiness comes to the forefront leaving a full body and long lasting finish.
Who else is doing it? That we know of, one place in Melbourne, so surely not many in the country.
Future: We predict it will become very popular purely because of the unique flavours, caffeine fix and because it’s a light, refreshing drink, free of sugar, dairy and preservatives.
Why do we do it? Because we love the versatility