Iced Coffee: The Cold Brew Process

Iced coffee has probably been around more or less for as long as hot coffee has. The recipe varies from country to country. The Australians drink it as thick, milkshake- like beverage spiced with chicory that is brewed with milk, not water. One might think that ice coffee would only be popular in hotter parts of the world. But in Japan, the Philippines, Saudi Arabia, India, Europe, and even Canada, ice coffee enjoys a popular status that almost seems to run independent of climate. What's interesting to note is its particular appeal among the young. With the possible exception of Australia - where iced coffee has been the rage for over a hundred years - this cold beverage seems to be associated with a laid back, carefree lifestyle.

In the United States, the iced coffee craze started as recently as the mid eighties. Many coffee enthusiasts believe that the trend came from Italy, where a cracked or chipped-ice coffee drink called "granita" had been around since the fifties. The Granita is most likely the predecessor to Starbucks Frappuccino; the epitome of the commercialized iced coffee drink.

Yet for all its popularity, true coffee specialists insist that iced coffee is routinely prepared incorrectly. They contend that true iced coffee must be cold brewed. In the cold brewing process, coffee grounds are mixed with cold water and allowed to sit between 12 and 24 hours. The coffee is then filtered through like a typical brewing process. Coffee connoisseurs claim that this process yields a coffee that is lower in acidity and caffeine, with more bouquet and character. The lower acidity not only allows more flavor to come through, it is also easier on the digestion. Many cold brew enthusiasts have noted a markedly lower incidence of acid reflux; a classic symptom of too much hot coffee consumption. Perhaps the only disadvantage of cold brewing is that it's not an instant gratification process. Cold water takes much longer to absorb coffee grounds. Conventional hot brewing is much faster - minutes as opposed to hours - and you don't have to contend with a large, ungainly pitcher of soaking coffee grounds taking up space in your refrigerator overnight.

That said there are cold brew systems on the market today that make the process entirely painless. Over forty years ago, a chemical engineer named Todd Simpson had ordered some coffee at a cafe' in Guatemala. He received a small container of cold, concentrated coffee syrup accompanied by a glass of boiling water. This gave Simpson the idea to invent what came to be known as The Toddy. It quickly became the most popular American cold brewing system. It remains so to this day. The Toddy is essentially a filtration device that attaches itself to a mason-style jar. This dedicated cold brew system takes much of the mess out of the cold brew process. And remember, cold brewed coffee can be served hot as well!

While Americans still love their iced coffee, they may One of the most popular cold brew systems today is called the Toddy. still feel that hot water brewing is the only game in town. As cold brewing gains more publicity, keep a future eye out for a cold brewing coffee craze. It might be just around the corner.

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