THE CUP THAT CHEERS

Have In­di­ans been drink­ing cold cof­fee all wrong? In­tro­duc­ing the new wave— cold brewed cof­fees

India Today - - LEISURE - —Moeena Halim

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

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