THE CUP THAT CHEERS
Have Indians been drinking cold coffee all wrong? Introducing the new wave— cold brewed coffees
For decades, our version of ‘cold coffee’ has been a creamy, sugary milkshake. Today, coffeephiles have begun appreciating gourmet coffees, taking note of high-quality locally grown beans. Enter the cold brew, made with locally sourced beans, often roasted and ground inhouse. Instead of using heat to extract the bean’s flavour, it’s time that does the trick. Steeping the coffee in cold water, extraction takes between 12 and 24 hours. The result is a naturally sweet, smooth brew that is about half as acidic as what we’re used to. Enthusiasts are even taking this a step further by introducing ‘nitro coffee’. “We have essentially borrowed from the microbrewery boom. The serving of nitro coffee is exactly the same as stouts, minus the alcohol,” says Sahil Jatana, founder of Svami Drinks.
“We have borrowed from the microbrewery boom,” says Sahil Jatana, founder of Svami Drinks
Flying Squirrel Micro Roastery & Cafe Ashish D’Abreo (right) uses honey sundried beans from Thammaiah’s farm in Coorg Siddhartha Marchant and Shannon D’souza of Mumbai’s Koinonia Coffee Roasters
Cold Brew Americano at Café Zoe, Mumbai