COLD BREW COFFEE
Why’s it in the news? Whatever next? So does it taste different?
APPARENTLY so. Soaking grounds in cold water makes the coffee less acidic than hot brew. So, you shouldn’t need extra sugar — and there’s less caffeine, too. A 16oz cold brew from Starbucks contains around 200mg, while a hot 16oz coffee contains 360mg.
How do you drink it? Where did it come from?
NOT the Italians this time — cold brew started in Japan. ‘Kyoto coffee’ was introduced in the 1600s by Dutch traders and eventually reached Cuba in the Twenties. From there, the trend hit the U.S. and finally trickled over here.
And how can I try it?
NITRO Cold Brew is now in Starbucks and Costa, while even supermarkets are tapping into the trend. For cold coffee connoisseurs, Sandows sells canned nitro cold brew at Ocado, Selfridges and Whole Foods (six cans for £13).
Could I make it myself?
OF COURSE. Jamie Oliver is a big fan, and serves his DIY recipe in jam jars (naturally). Pour coarsely ground coffee into a jug. Add cold water, with a rough 1:8 coffeewater ratio. Stir, refrigerate overnight, then strain. Or try the Hario Cold Brew Coffee Pot (£17) — which works like a tea infuser, and the Oxo Good Grips Cold Brew Coffee Maker (£35.99) can be poured right into a cup. But if you’re dead set on a frothy nitro cold brew, the Nitro Cold Coffee dispenser from coffeehit.co.uk is a snip at £3,960 . . .