With hot weather comes the urge to drink iced coffees. While Cold Brew and Flash Brew both require water, ground coffee, and ice, they work quite differently and have their respective benefits depending on the circumstances. We offer you an overview of their particularities.
Two preparation techniques
Cold Brew refers to a full immersion cold brewing technique, which means that the ground coffee soaks in cold water for a period of more or less 12 hours. To getCold brew, just take a good-sized container, add the coarsely ground coffee to the water, let stand at room temperature, then strain it. If you want to try making some, a French press can be a good brewing device, since a filter is already built into it. The resulting beverage is a coffee concentrate that you can then dilute with cow or vegetable milk or simply with cold water, then serve with ice cubes.
The preparation ofFlash Brew, also called Japanese iced coffee, involves chilling the beverage over ice cubes. It can be prepared using an infusion cone, a Chemex or an Aeropress. Regardless of the device, we use the same brewing method as usual, replacing part of the water (either a third or a half) with ice cubes placed at the bottom of your container. The coffee brewed with hot water lands on the ice cubes which cool it in real time.
On each occasion, his method
The Cold Brew method allows you to brew more coffee at a time. We store the coffee concentrate in the refrigerator for up to two weeks so we can use it whenever we want. Some will even freeze it in small portions. The Cold Brew technique allows you to stock up while coffee made with the Flash Brew method is meant to be enjoyed as soon as the brew is finished.
One of the peculiarities in the preparation of Cold Brew is the use of cold water to make the infusion. Low temperature water extracts flavors more slowly than hot water. The result is a smoother and more caffeinated coffee, without acidity and without bitterness. In such a context, the subtleties of the grain fail to express themselves optimally. Conversely, since the Flash Brew method involves infusing the coffee with hot water, it helps retain the more delicate flavors. We can thus taste, in the same way as with hot coffee, the peculiarities of the bean (the effects of variety, terroir and post-harvest treatment on taste). This is why we generally recommend using this method the Flash Brew for your light roasts and the Cold Brew technique for your coffees with a sharper profile.c.
If you want to taste those prepared by roasters here and elsewhere, at Société des Cafés you will find both cans of Cold Brew and Flash Brew to drink on your patio or in the parks. If you rather want to make it home from a specialty coffee, some have more suitable profiles, do not hesitate to ask us for advice. Plus, if you have a bit older coffee, it will make a great cold brew candidate for testing.
How to prepare a cold brew at home?
To prepare a coffee with the Cold Brew technique following a ratio of 1/15:
- Coarsely grind 40 g of coffee.
- In a French press or any other large container you have on hand (Masson jar, pitcher, etc.), add the ground coffee and 600 ml of filtered water at room temperature.
- Shake and close the container. Stir it occasionally when you see the beans rising to the surface for a better brew.
- Let everything sit in the refrigerator for 24 to 36 hours.
- Filter the mixture (using your French press or a paper or cotton filter on a colander).
- Enjoy with a few ice cubes.
- Store in the refrigerator for up to 2 weeks.
To know :
Some people will prefer to make a pre-infusion with boiling water before adding room temperature water. To do this, boil filtered water, then pour in 80 ml of water to submerge all of the grind. Wait 30 seconds before adding the remaining 520 ml of room temperature water.
How to make a Flash Brew at home?
To prepare coffee (Flash Brew style) with a ratio of 1/16:
- Grind 20 g of coffee for manual filter.
- Bring filtered water to a boil.
- Use a Chemex or infusion cone with a pre-rinsed paper filter or cotton filter.
- Weigh 120 g of ice cube in your Chemex or in a carafe on which you will add your infusion cone.
- Place the ground coffee inside the filter.
- Pre-brew your coffee with 60 ml of hot water, submerging all of the grind. Wait 30 seconds.
- Add 90 ml of water in a circular motion for a total of 150 ml.
- After 15 seconds, continue with the remaining 50 ml of water. Wait for it all to flow.
- Stir, then pour into a glass containing ice cubes.
Curious to discover a 3rd cold infusion method You will find more information on Slow Drip using PUCK PUCK and Aeropress in this article https://societedescafes.com/blogs/news/le-puck-puck-du-slow-drip-avec-l-aeropress
Cocktail recipe from cold brewed coffee with and without caffeine:
« How to Make Flash Brew Coffee and Make Cold Brew Coffee With Your French Press, Atlas Coffee Club.ub.
Article by: Chloé Pouliot