Single Origin Coldbrew
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.
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.
Replies to This Discussion
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Permalink Reply by Joe Collins on
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The old shop I used to go to tried several different single origins and their house blend. It was always my opinion that the house blend always came out the best. The single origins always tasted better brewed hot.
They used the toddy method and I really enjoyed how smooth the toddy brew was. The blend they used that I like the most was a blend of Brazil, El Salvador, Guatamala and Columbia. The coffee was roasted to a medium roast.
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Permalink Reply by Mike McGinness on
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Had been using my espresso blend for Toddy iced coffees, and it was good and well received. Just last weekend did Toddy brew comparison of my Delirium Espresso Blend, Vienna Gloriette Blend and McLoughlin House Blend. I'd thought a mix of the McLoughlin and Vienna might work best adding a bit of roast notes. Ended up my medium roasted McLoughlin House won for it's light pure smooth sweetness in the iced cup. Pre-roast 1:1:1:1 blend of El Salvador San Emilio pulp natural, Brazil Moreniha Formosa sun dried, Guatamala El Injerto wp and Costa Rica Las Trajas wp.
Thought about trying some SO Toddy but truth be told while suspect something like the Rwanda or either Sidamo wp or dp might be great, they'd also cost more and have less general appeal. While I'm all about my coffee bar choices each cup individually brewed don't want to go there with multiple 12hr Toddy brews taking up even more limited refridgeration space both in making and storing the concentrates!
Joe Collins said:The old shop I used to go to tried several different single origins and their house blend. It was always my opinion that the house blend always came out the best. The single origins always tasted better brewed hot.
They used the toddy method and I really enjoyed how smooth the toddy brew was. The blend they used that I like the most was a blend of Brazil, El Salvador, Guatamala and Columbia. The coffee was roasted to a medium roast.
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Permalink Reply by Alex C. McGregor on
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We've just started rotating SO's through Toddy at my shop every day. Some are great (i.e. Uganda Bugisu, Ethiopian Harrar, Brazilian Delarisse) and others haven't been so great (Huehuetenango, Columbia). In my experience, it really depends on two main variables: 1.) how long you're brewing different SO's 2.) The length of settling time from roasting. These two variables must be in sync to get a tasty flavor profile from the toddy process when speaking of SO's. If I were you I'd just play with it for a while and see what you think, and what your customers think.
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