The real cold coffee that not everyone knows.
Coffee is the excellence drink in Italy: at breakfast, it is always the right moment for a cup a coffee. Italians are hardly willing to give up a good coffee even when they are traveling and all those coming from abroad are always very curious to taste a real coffee made in Italy. Why not include among espresso and cappuccino also some innovative proposals perfectly in line with the latest trends? One of the latest that has already conquered Asia and the United States is Cold Brew, a coffee that arises cold.
What is Cold Brew?
Many countries promote cold coffee as shaken coffee with whipped cream, or as the one bended with ice cubes, or as regular coffee with the addition of ice or as coffee made with mocha and left to cool in the fridge.
Cold Brew, however, has nothing to do with all this but it is, instead, a special process of preparation that few really know.
The term “cold brew” indicates a cold infusion, the process of maceration of coffee with water and ice that lasts a whole night. The coffee is then filtered the next day. This method involves a cold extraction of the coffee with a long duration, in fact it requires at least 7/8 hours of preparation. The extract finally obtained is a long and cold drink, quite limpid and with an amber color. It has a very special aroma, featured by a bitter taste and some caramel notes.
Cold Brew preparation
For this procedure a special tool is necessary: it is called “ Toddy” .
It consists of 3 parts: the upper part is made of glass and contains cold water, the central one provides a container for coffee powder and the bottom collects the finished product. The filtering process is called cold drip, and consists in the passage of a drop of water through the filters and the coffee powder, whose characteristics and aroma are captured.
The filtering results to be very slow because, in order to acquire the organoleptic properties of the coffee, water must have enough time to absorb these characteristics. The drops are released one at a time with a frequency of about 8 for 10 seconds. For this reason, if you want to serve real cold coffee, it is necessary to calculate the time required for its preparation.
Origins of the cold brew
Recently Cold Brew has been widely used in America and England but it seems to have very ancient origins. It seems that, in the 17th century in Japan, precisely in Kyoto, you could already enjoy a coffee prepared entirely by a cold process.
The particular tool used to extract this drink takes its name from its creator, the American and chemical engineer Todd Simpson who, during a trip to Guatemala, tasted this type of coffee and decided to reproduce it once he got home.