Cold Brew
冷萃咖啡
Brewing MethodsDefinition
Coffee extracted with cold or room-temperature water over a long steep, typically 12 to 20 hours, then filtered. The absence of heat dissolves fewer bitter compounds and less acid, so cold brew tastes smoother and sweeter than hot-brewed coffee and keeps for several days in the refrigerator.
Etymology
Cold-water extraction is old: Japanese mizudashi and Dutch colonial cold-water coffee both long predate the modern trend. Cold brew became a commercial category in the United States around 2010, when cafés started selling it from kegs and nitro taps.
In use
It is a prep-ahead drink, so shops talk about batching cold brew overnight and selling it by the growler or on draft.