COOKING LIGHT
The Case for Cold Coffee
By Nancy Seewald
January 2006
If you want rich, flavorful coffee that's low in acid and caffeine, unplug your coffeemaker. Instead, use cold water to extract the flavor from beans, and create a brew that the National Coffee Association says has two-thirds less acid and a fraction of the caffeine as hot-brewed java.
The technique is simple: Steep coarsely ground beans in cold water for at least 12 hours, then strain the grounds. The resulting concentrate brings out coffee's smooth characteristics and has a sweet, espresso-like taste. Add as much hot or cold water, or milk, as you like.
Commercial cold-brewers, such as one from Toddy (www.toddycafe.com), simplify the process. For a sample, try your local coffeehouse, which may already serve drinks made the chilly way. |
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