Best Beans for a Bright, Bold, Full-Bodied Cold-Brew Iced Coffee?
Hello, all!
At my cafe we currently employ the brew-it-strong-cut-it-with-ice method of preparing iced coffee, which I find pretty distasteful. Happily, i've been given the go-ahead by the owner to implement a cold brewed iced coffee. I plan to use a 5 or six gallon beverage bucket with a spigot, steeping coarsely ground coffee in a large paper filter wrapped in a drawstring cheesecloth, about 5 lbs per 5 gal of water, for 24 hrs, then cutting with water as needed. I did this at a previous workplace, and it was delicious.
All that is left for me to do is choose a blend that will be acceptable to those who prefer a bright and bold flavor with a full body, but mellow enough for the more sensitive among us. Right now I am debating two blends: One is described by our roaster as "A blend of full-bodied Tanzanian Peaberry, bright Kenya, and aromatic Ethiopian coffee"... sounds good to me. My other choice would be a blend of beans from Sumatra and Northern Peru.
Your thoughts?
At my cafe we currently employ the brew-it-strong-cut-it-with-ice method of preparing iced coffee, which I find pretty distasteful. Happily, i've been given the go-ahead by the owner to implement a cold brewed iced coffee. I plan to use a 5 or six gallon beverage bucket with a spigot, steeping coarsely ground coffee in a large paper filter wrapped in a drawstring cheesecloth, about 5 lbs per 5 gal of water, for 24 hrs, then cutting with water as needed. I did this at a previous workplace, and it was delicious.
All that is left for me to do is choose a blend that will be acceptable to those who prefer a bright and bold flavor with a full body, but mellow enough for the more sensitive among us. Right now I am debating two blends: One is described by our roaster as "A blend of full-bodied Tanzanian Peaberry, bright Kenya, and aromatic Ethiopian coffee"... sounds good to me. My other choice would be a blend of beans from Sumatra and Northern Peru.
Your thoughts?
Replies to This Discussion
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Permalink Reply by Jason Shipley on
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Your on the right track. As far as a blend. I'm not a fan of Sumatra cold brewed but the peaberry blend sounds interesting.
Conscious Cup would be happy to provide you with some samples of some alternatives, I've been playing with a Honey Processed Costa Rican Micro lot as a SO cold brew. I'd love the opportunity to talk to you about our other offerings.
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Permalink Reply by Kasey Klimes on
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Our shop recently started experimenting with cold press coffee. We've been through a number of single origins, such as Costa Rica don Mayo and a Mexico Nayarit. The mexico was a little too heavy-bodied and we decided the chocolate characteristics didn't lend well to the cold press, and the Costa Rica didn't jump at us either. We've now landed on Ethiopia Yirgacheffe, which we all like quite well. The only criticism that could be made is that it is now lacking body, but it is very slight and considering the nature of cold press I personally think the body is near-perfect. The Yirgacheffe is perfectly bright and smoothly acidic. I'd give it a shot!
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Permalink Reply by Michael Zeis on
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I've used Tanzanian Peaberry and Ethiopian Harrar for cold-brewed iced coffee separately but never together. Both were good but I remember the Tanzanian Peaberry being great. I find Sumatran coffees to be hit or miss but have never tried cold brewing one.
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Permalink Reply by Mr. F on
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Thanks for your replies! We finally got rolling with the Tanzanian/Kenyan/Ethiopian blend for cold brew this week, and it tastes great. It has a nice bright, fresh flavor--- I just wish it could be a bit more full bodied, though the flavor is so nice I could probably look past that for now. We'll have to see what the customers think, eh?
Cheers!
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