Cold Brew Season: How to make low-acid cold-brewed coffee

Iced coffee, iced coffee, cold brew: when temperatures rise, coffee enjoyment moves from the hot cup to a glass with ice cubes. But not every method delivers the same result. The Viennese online shop Kaffeestudio.at provides an overview of what matters when preparing cold coffee.

Cold Brew is not simply cold coffee

Unlike cooled filter coffee, cold brew is created through a long, cold extraction: coarsely ground coffee steeps in cold water for several hours. Because there is no heat, significantly fewer bitter and acidic components are extracted from the coffee. The result is a particularly soft and mild drink – one reason why cold brew is popular with sensitive connoisseurs.

The basic recipe for home

For a cold brew concentrate, Kaffeestudio.at recommends about 100 grams of coarsely ground coffee per liter of cold water. Let the mixture steep in the refrigerator for twelve to eighteen hours, then strain it through a filter. The concentrate will keep for several days in the refrigerator and can be diluted with water, milk, or ice to taste.

Which beans are suitable

For a particularly mild, round profile, chocolatey-nutty beans such as Brazil Santos 100% Arabica or the strong, exceptionally low-acid India Cherry AA 100% Robusta are suitable. Those who prefer something more lively and fruity can experiment with single origins like the Colombia Supremo - High Grown.

Kaffeestudio.at's coffees are traditionally roasted over a wood fire in a drum roaster, a process known for a mild, low-acid flavor profile. In combination with the already gentle cold extraction, this results in an easily digestible cold brew for the summer.

Further tips and the right selection can be found at: Cold Brew Season