Not a bottle of my favorite beer but a tall cold glass of my favorite coffee. I’m not referring to hot coffee iced down or a Starbucks Frappuccino but coffee brewed without heat. Now this may seem counter-intuitive as bringing the beans in contact with boiling water was once thought to be the only method for extracting the true flavors of coffee. But according to the Internet Food Association, cold brewed coffee is much more flavorful than hot brewed with no acid or bitterness and less caffeine. This will make a lot of people happy because for some, caffeine and the tannic tendency of coffee can be a problem. Also, this method of making coffee appeals to the tree-hugger in us because cold brewed coffee requires no heat, no plug and can be brewed in a mason jar.
Cold brewing techniques vary but all begin with a coffee concentrate or extract you can prepare yourself or buy. Or you can use the tried and true Toddy system. Developed in the 1960’s by Todd Simpson, a chemical engineer who first encountered coffee extracts in Latin America, the Toddy system has a devoted following with Toddy cafes throughout the US . This site has a particularly good overview of the system by a loyal fan including his preferred choice of beans and water source!
So the next time you’ve got a hankering for a tall cold one look for the sign at your nearest internet café – Cold Brewed Iced Coffee Served Here.