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A local coffee shop does this and the results are excellent. As he suggests it maintains crisp aromatics. They use a special double walled vessel with ice separ
by Moto7451 10y ago
A local coffee shop does this and the results are excellent. As he suggests it maintains crisp aromatics. They use a special double walled vessel with ice separated from the coffee so it doesn't become watered down. The taste is very good.
That said, so is that shop's cold brew, espresso, and pour overs. I think quality of ingredients and the attention to detail they pay is more important than the specific technique. To me this is more like getting your sourdough in a boule vs a baguette than a "stop drinking cold brew" experience.
- rattray 10y ago> I think quality of ingredients and the attention to detail they pay is more important than the specific technique. It might make sense to use the technique used by those who have that level of attention to detail and quality – presumably they would be less likely to use a sub-standard method.
- Moto7451 10y agoSure but my point is that they have multiple quality methods at their disposal. I'm not saying this is a bad method, I'm saying it's one of many good methods. I think as far as Coffee geekery goes, the Kyoto Coffee maker does an even better job than the linked method.