Chang94598 Senior Member Joined: 24 Oct 2007 Posts: 211 Location: SF Bay Area
Posted Mon Apr 23, 2012, 12:48am Subject: Re: Cold Brew or Hot Brew? Which one is the superior method?
I haven't found this to be the case, but like all coffee, YMMV.
I just was playing around with my new refractometer and brewing cold vs. normal brews. One of them was an Ethiopia Yirg (not DP), roasted about 15 seconds BEFORE 2C - a fairly light roast for me.
Cold brewed and diluted to 1.2% and brought to 130°F, VERY faint berry flavor. Some weird sort-of instant coffee flavor also. No brightness. Aroma was fairly flat - like Colombia mainstream coffee. A faint taste of walnut at the finish with a hint of cocoa. The grounds, however, were wonderfully fragrant...
Normal brewed? Awesome, zippy cup of black currant and blueberry popping at the beginning, with a much more interesting sweetness through the cup - which surprised me (because cold brewing is supposed to be so much "sweeter"). Aroma was a wonderful bouquet of berries. Great mild overtone of dark chocolate at the end of the sip.
Cold brewing may preserve SOME of the terroir, but when compared back to back with a normal brew - there is no contest in my mind. Freshly roasted high quality coffee is WAY different cold brewed vs more normal brewed. It's up to the consumer to determine one is superior to the other or if they are just "different".
In the traditional sense of evaluating brewed coffee, wet aroma is assessed. With higher temperature, more molecules will be in vapor form. With cold brew, one can concentrate more, and is probably forced to, on the gustatory phase.
The drip cold brew can be consumed straight, not to be diluted and then heated. With full immersion cold brew, the caffeine content will be significantly higher, and not recommended in large quantities. If you are ever in SFO, you are welcome to come by my place to taste what I mean. Last week we did a flight of DP Ethiopian Gedeo Worka, 90+ Tchembe, and Don Pachi and I cannot say drip cold brew is any less satisfying.
rlevine Senior Member Joined: 16 Dec 2011 Posts: 18 Location: NJ Expertise: I live coffee
Espresso: Izza Alex Duetto II Grinder: Baritza Virtuoso Preciso,... Drip: Hario kettle, V60, Chemex
Posted Tue May 8, 2012, 10:46am Subject: Re: Cold Brew or Hot Brew? Which one is the superior method?
We're talking about a consumable beverage here. There is no "superior" method. We can argue/discuss endlessly about extraction rates and total dissolved solids, but at the end of the day if you like it, all of those specs are meaningless. I suggest you brew up some coffee using several different methods and decide which you like best.
All that being said, Netphilosopher as always I appreciate and value your extensive knowledge and willingness to go outside the norms to obtain good data. Cheers!
yakster Senior Member Joined: 25 Feb 2009 Posts: 1,013 Location: San Jose, CA Expertise: I live coffee
Espresso: Gaggia Factory / La Peppina... Grinder: Vario / Kyocera Vac Pot: Yama 8 + Pyrex Lox-in Rod Drip: Brazen / Kalita / Chemex /... Roaster: Behmor
Posted Tue May 8, 2012, 2:07pm Subject: Re: Cold Brew or Hot Brew? Which one is the superior method?
There's a trio of recent blog posts talking about this subject and also discussing cold brew, hot brew (Japanese method) and a hybrid where you bloom the coffee with hot water and then quench the coffee with cold to lock in the aromatics. The posts are quite interesting and worth a read:
I haven't tried the hybrid, and I hear that cold brew works best when filtered through cloth (haven't tried my sock pot yet) but I am a big fan of the hot brew method using my Chemex and Kone filter and even single cups using the Aeropress.
Here's three hot brew recipes I use for iced coffee and one cold brew recipe that I tried using a short three hour soak. I didn't enjoy the cold brew as much and found it lacking in pleasant acidity and bitterness and I also enjoy the instant gratification of the hot brew method. Still, there's no right way, just the way you like it. Note, all these recipes should be used as starting points and you should adjust them to taste.
Iced Chemex 40 g Coffee 283 ml Water 196 g Ice (~8 cubes)
Double-batch "Alcatraz" iced Chemex 80 g Coffee 566 ml Water 392 g Ice (~16 cubes)
Single-Serve Iced Aeropress 14 g coffee 100 ml water 70 g ice (~3 ice cubes)
Single-Serve Cold Process Aeropress 10 g coffee 150 ml cold water 1 ice cube Soak in 8 oz Jelly Jar for 3 hours Filter through AP
tahoejoe Senior Member Joined: 9 Sep 2003 Posts: 576 Location: San Diego/ Incline Village Nv. Expertise: I live coffee
Grinder: Solis Maestro Drip: Behmor Brazen Brew System Roaster: Behmor 1600
Posted Fri May 18, 2012, 2:15pm Subject: Re: Cold Brew or Hot Brew? Which one is the superior method?
When I first started this journey I was fortunate enough to meet a major supplier to the market, former master roaster and COE judge. In other words the man knows his sh-- and is widely respected throughout the industry.
One of the first things he tried to impress upon me was, no matter what any expert or others might tell you at the end of the day its all up to you- the person".
I've done Toddy- cold brew since the early 90s (it is why I went back to drinking coffee- lucky me) and love many aspects of it but have also found (especially while testing the BraZen) that a hot brew brings a nice change to the same bean. I have cold brew in the fridge and a BraZen on the counter so I choose based upon my mood, time of day or outside weather.
Coffee for me is a personal quest and journey which is influenced to some degree by others in how I approach things but at the end of the day, its between me, myself and I.... with solid input from my wife ;-)
Go with what works for you...
REMINDER: Never leave the roaster unattended when in use !! And remember to use our Rosetta Stone tip PART V PARAGRAPH 3.. it works !!!
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