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Coffee industry

Although available in the United States for over 40 years, cold-brewed coffee is just now beginning to become a hot commodity. Less acidic in nature, it is a blessing for those coffee lovers with sensitive stomachs. Coffee houses and shops across the nation are offering cold-brewed coffee selections more frequently for customers anxious to sample this gourmet treat.

In this age-old Peruvian process, heat is replaced by time. Freshly ground coffee beans are submerged into cold water for 12 to 24 hours, producing a concentrate that is utilized for iced coffee, coffee flavoring and also for the average brewed coffee. This coffee concentrate can stay fresh for approximately two weeks if refrigerated properly.

Many coffee drinkers today are plagued by Gastroesophogeal Reflux Disorder, or GERD. For a large majority of consumers, this disorder can decide what beverages they drink, and how much they consume. Cold-brewed coffee has two-thirds less acid than regularly brewed coffee, which is a huge plus for the devoted coffee admirer. This low-acid coffee also supplies a smooth, rich flavor that tickles the taste-buds, and can be used in a broad variety of recipes which can be mixed hot or cold. For the coffee lover with a delicate stomach, a low-acid coffee recipe is just what the doctor ordered.

Cold-brewing can be accomplished with homemade materials, however, commercial equipment is available. The most prominent process is called the Toddy System, descended from the method in 1964 by Todd Simpson. Simpson, a chemical engineering graduate of Cornell University, patented the cold-brewing technique used throughout the nation.

Cold-brewed coffee can be easily made by combining one cup of ground coffee to one gallon of water. Place the mixture in the refrigerator for at least 12 hours. Lastly, strain the coffee grounds using cheesecloth or alternate filtering device.

The cold-brewing technique is presently used at hundreds of prominent coffee houses nationwide, where many blend their cold-brewed java with ice. This method continues to grow, and is expanding to numerous countries across the globe.