As we enter the iced coffee season, it seems that the hottest trend in the world of caffeine is “cold brew”. Though I still feel unsure about how it differs from iced coffee, we decided to try our hand at making some.
After having some deliciously cold brewed coffee at my favorite little South Boston shop, American Provisions, I immediately purchased the brand of bean they were using, asked how they made it, and went on my way to experiment.
Flatblack roasts their coffee beans right in Boston. The Italian roasted variety that we chose has a rich, smoky flavor, ideal for holding up to the unheated brewing and being served over ice.
The beans get coarsely ground, and are covered with cold filtered water and left to steep at room temperature for 12 hours. They are then strained through a wire sieve fitted with a coffee filter. What you get is a very concentrated liquid that you then cut with cold water (more or less depending on how strong you take your coffee) and then pour it over ice. And it’s good. real good. It’s not at all bitter, and the flavor stays soft and pleasant because it is never heated.
If you’re smart, you’ll serve this with donuts. You might have noticed I have a slight addiction to donuts. These are truly my favorites though, from Hole in One in Eastham on Cape Cod. I dream about these donuts. They have my favorite: lemon filled (the most underrated flavor of all time); but their toasted coconut, chocolate coconut, and sugar raised filled with raspberry jam could all ruin other donuts for you forever.
I am still not confident in my cold brewing, but if you want to give it a go check out these instructions.