Has anyone ever done some extensive experimenting with coldbrew?
My limited expereince has proven that espresso blends work great. Namely B&B's Vesuvio and CCC's Toscano.
I recently put a washed Costa extremely light roasted (just past the first crack) through the Toddy process to see if some bright acidity would come through - it did, but the overall flavor was like bad wheatgrass. There was an amazing long and sweet lingering aftertaste but when it first hits your tounge its tough not to vomit.
I've never tried a French Roast or something real dark. Recently brewed up a dry prcessed Summatra, as well as a dry prcessed Yergacheffe - both didn't bring out their respected subtleties the way they do normally and the Summatra was indeed better. The Yirg's blueberry notes were really dry and bland.
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