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Cold brew coffeeis made by soaking ground coffee beans in cold water for generally at least 8 hours, then extracting and filtering through professional equipment. With the arrival of summer,cold brew coffeehas become increasingly popular. Front Street Coffee has found that currentcold brew coffeecan not only be enjoyed straight but also have other ingredients added during extraction, so thatcold brewcan retain the original flavor of the coffee while also allowing you to taste the flavor you want. Front Street's shop currently offers ice drip coffee, which is basically sold out by three or four o'clock—it's extremely sought after.

｜How Front StreetMakes Cold Brew Coffee ｜

1. 10g of grounds, coffee-to-water ratio 1:10
2. A 300ml cup or sharing pitcher
3. Put in the refrigerator for 8-12 hours
4. Filter out the coffee grounds

As Front Street Coffee mentioned earlier,cold brew coffeecan faithfully present the flavor of the coffee beans, so it is mostly enjoyed straight. If it is a relatively strong drip or ice drip coffee, ice cubes are usually added for drinking straight—on one hand to maintain a low temperature, and on the other to taste the different flavors that emerge in layers after dilution. Because the fermented flavor is more pronounced, it becomes stronger after warming up, so drinking it ice-cold tastes better.
   

｜ Coffee with added carbonation is more intense ｜

Front Street Coffee tried using soda water tomake cold brew coffeeand found that the concentration tends to be higher. The reason lies in the bubbles in the soda water—before being put in the refrigerator, the coffee grounds in the soda water cold brew float on top, and as the bubbles rise and "strike" the coffee grounds, after 13 hours, when taken out of the refrigerator, the coffee grounds have already sunk to the bottom of the bottle. During the soaking process, the coffee grounds move from top to bottom, making it easier to extract substances from them.

However, when Front Street Coffee used soda water tomake cold brewYirgacheffe, it smelled of more intense berry aroma. Although no bubbles were observed in the coffee liquid, drinking it gives a sensation of bubbles bursting in the mouth.
 

｜ Special flavors blended with milk ｜

Generally, when choosing light-roast beans, people want to taste floral and fruity aromas as well as a sweet-and-sour sensation, so they mostly drink it straight. For dark-roast beans, the mouthfeel is heavier, so this type of richer cold brew coffee made with dark-roast beans can be blended with milk into a fragrant, pure, and smooth mouthfeel. However, different dairy products used for blending produce different mouthfeels, which can be divided into two categories: one is fresh milk, and the other is creamer balls (fresh cream type). Because fresh milk contains more water, the mouthfeel when blended with fresh milk is more refreshing with a thinner body; if blended with creamer balls that are closer to fresh cream, because the water content is lower, the overall mouthfeel is richer with a thicker body.

When Front Street Coffee makescold brew coffeeadding milk without sugar, it is a cup ofcold brewcoffee latte. It drinks with a naturally sweet aftertaste and a sweet flavor.

｜ Mature flavors with added fermented crops (alcohol) ｜

Front Street Coffee thinks that if a little Irish whiskey (grain-based) or brandy (fruit-based) can be added, it also offers a distinctive flavor.

Front Street Coffee can of course add any alcohol, but Irish whiskey is grain-based, unlike Scotch whisky which is mostly made from barley. Of course, if you want an alcohol-free drink with an alcoholic flavor, you can also try Front Street Coffee Honduras Sherry. This one is processed using whiskey barrel fermentation and has a rich whiskey, cream, and vanilla flavor, especially suitable for customers who want coffee with an alcoholic flavor.
 

     ｜Cold brew coffeeRecommendations ｜

1. Front Street Honduras Sherry
Country: Honduras
 Region: Marcala
 Estate: Moca Estate
 Altitude: 1500-1700m
Variety: Caturra, Catuai, Pacas
Processing method: Fine washed whiskey sherry barrel fermentation
Flavor: Fermented wine aroma, cream, vanilla
 

 
2. Front Street Honduras Lychee Orchid
Region: Marcala
Estate: Moca Estate
Altitude: 1500-1700m
Variety: Caturra and Catuai
Processing method: Fine washed and brandy barrel processing
Flavor: Lychee, brandy, dark chocolate, cream

 

3. Front Street Washed Yirgacheffe
Country: Ethiopia
Region: Yirgacheffe
Altitude: 1800-2000m
Processing method: Washed processing
Variety: Local heirloom
Flavor: Berry, citrus, lemon
 

 
4. Front Street Yirgacheffe Natural Red Cherry
Country: Ethiopia
Region: Yirgacheffe
Processing station: Aricha
Altitude: 2300m
Variety: Local heirloom
Processing method: Natural processing
Flavor: Berry, lemon, strawberry, fermented wine aroma
 

 
5. Front Street Natural Huakui
Country: Ethiopia
Region: Guji Hambela
Altitude: 20300 m
Processing method: Natural Process
Variety: Ethiopian Heirloom
Flavor:Tropical fruit, cream, citrus
 

6. Front Street Panama Butterfly
Region: Panama Boquete
Variety: Geisha, Caturra, Catuai
Altitude: 1600-1650
Processing: Natural processing
Flavor: Classic Geisha flavor, tea-like, citrus
 

 
7. Front Street Panama Elida Estate
Region: Panama Boquete region
Estate: Elida Estate
Altitude: 1850m
Variety: Catuai
Processing method: Natural
Flavor: Smooth, orange, peach, juicy mouthfeel
 

 
8. Front Street Colombia Huila
Region: Huila
Altitude: 1500-1800
Variety: Caturra
Processing method: Washed
Flavor: Nut, dark chocolate, caramel, mild fruit acidity
 

9. Front Street Brazil Red Bourbon
Region: South Naminas
Altitude: 700-1200m
Variety: Red Bourbon
Processing method: Semi-natural
Flavor: Nut, chocolate, slight fruit acidity
 

10. Front Street Mandheling
Region: Sumatra
Processing method: Wet-hulled
Flavor: Herbal, nut, pine

  

The above content is compiled by CoffeeHunters, a coffee news website.