The quick commercial guide to Cold brew, Cold Drip Coffee & Ice Coffee
Coffee trends come and go, and some of them will never hit. But some are here to stay due to their significant popularity and wide range. Cold coffee drinks like Iced coffees and cold frappes are not new drinks in the market. But the market has been relatively small in popularity compared to espresso and regular coffee until now.
The old-new phenomena Cold Brew and Cold Drip are new big rising stars in the global coffee arena. With a wide range of drink possibilities due to high caffeine, sweet, smooth, and fruity coffee flavours compared to Ice coffee with less caffeine, more acidity and bitterness.
A lot of new business opportunities come with these new cold coffee drinks.
The terms cold drip or cold brew are not to be mixed up. Both are served cold or at room temperature, but the similarities end there. We guide you through the different cold methods.
Cold brew method 18-24hours:
Unlike regular hot coffee, cold-brewed coffee uses time rather than heat to extract oils and caffeine from coffee beans. It is made using an immersion technique where coffee grounds and cold water are left to “brew” over an extended period of time (usually 18 to 24 hours) and then filtered for drinking. You serve it generally with ice.
Plus: Sweet smooth taste. Low acidity and bitterness.
Minus: A lot of work to make it, and a long brew time makes it…. expensive.
Cold brew drip method with “Drip Tower” 3.5-12hours:
While cold brew coffee is an immersion of coffee and cold water, cold drip coffee completely separates the cold water from the coffee grounds. The technique requires a cold drip apparatus or ‘drip tower’—usually made of three glass vessels—that slowly allows iced water to drip over freshly ground coffee. Preferred coffee should be light-medium roasted and medium ground. The ground coffee absorbs each drip of water, which then drops into a separate vessel at the bottom of the tower. Making cold drip coffee can take between 3.5 to 12 hours, depending on the desired amount. Cold drip coffee is usually served over ice as an espresso-sized shot (45ml).
Plus: Sweet smooth taste, low acidity and bitterness, high caffeine content
Minus: A lot of work to make it, and a long brew time makes it…. expensive.
Cold drip method with “Hipster brewer” 20 minutes:
The technique requires a 3TEMP hipster machine with a capacity of 2.5-litre cold brew in 20 minutes. You use coarse light-medium speciality coffee with a ratio setting of approx 80g/litre and 160-180tg in a filter basket. The water temperature is 15-30 degrees to make a good blooming and extraction process. The water is flushed over the coffee in several pulses to get the coffee flavours “dancing”.
Plus: Sweet smooth taste, low acidity and bitterness, high caffeine content, need no expertise, cheap.
Minus: Less show… more industrial.
Ice Coffee method with “Hipster machine” 8minutes+chill time:
You use medium-roasted and medium-coarse coffee with a ratio setting of approx 60g/litre and 125g in a filter basket. The recipe setting in the 3 phases should be 98 for the blooming, extraction 94 and the draw out 90. Let the coffee in the carafe stabilize at room temperature. Due to the more considerable acidity and bitterness in this coffee, you get success by adding ice, 50% milk and syrup…..cheers!
Without milk and syrup.
Plus: High acidity and bitterness, average caffeine content, need no expertise, cheap.
Minus: Less show… more industrial.
Summary…or commercial side of view:
If you quickly need a lot of high quality and volume of sweet, fruity, smooth, light intense coffee flavour drinks to chill down your customers on a warm summer day… Hipster brewers will present you as a world-class barista to make a lot of good drinks and money.
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