Last summer, many people embraced cold brew coffee. The process of preparing cold brew involves grounding of coffee using water, for several hours, at room temperature. Cold brew has a smooth texture and less bitter taste. Lovers of iced coffee have a better way of making it. Flash brewing or ice brewing is achieved through pouring boiling water over a cup having coffee grounds and chilling it straight away. It is easy for anyone to prepare this coffee at home. At the coffee shops, the coffee is infused with nitrogen to become a proper summer drink without the necessity of adding milk.
The chemistry behind iced coffee
Because of their preparation, ice brew and cold brew have varying tastes. Cold brew is dependent on extraction of flavors from coffee beans. Some consumers believe that acidic flavors may cause heartburn. In real terms, great coffee is defined by the acidity levels. Coffee that lacks acidity has a flat taste. The problem of using sugar and milk is that you will miss the bright and fruity flavors associated with the roasted coffee beans.
Flash-brewed coffee takes oxygen away, thus destroying the crucial amino acids that give coffee its delicious taste. Cold brew necessitates more coffee compared to flash-brewed coffee. It is crucial to assert that iced coffee is a little bit expensive because of the time and equipment used to make the coffee.
Making of the iced coffee
If one does not have nitrogen tanks, he or she can use a kettle having a goose neck, kitchen scale and pour-over filter to flash-brew the coffee. For better results, it is advisable to use freshly roasted beans and visit a local barista training Houston facility. In order to prepare the iced coffee, you will need to pour 8 oz of boiled water over 1 oz of ground coffee on the 8 oz of ice.
When the ice cubes melt, it means that the iced coffee is ready for consumption. Drink it immediately. The first sips are caffeine-heavy. However, the coffee becomes delicious when sipping the last drops of the ice cubes.