Hot water extracts acidity and aromatics quickly, which has a big impact on the coffee’s flavor
Organic acids (like citric, malic, formic, quinic and acetic) are a signature aspect of hot-brewed coffee’s flavor and aroma yet only dissolve in hot water
Iced Coffee
Uses a hot, fast brewing process
Coffee grounds brewed at 200° for 3-5 minutes, then poured over ice to instantly flash-chill it
Brewed at double strength because the ice melts and dilutes the coffee
Commonly confused with cold brew because it is served cold over ice, but it is not prepared following a cold brew process (brewed cold over time, etc.)
Cold Brew Coffee
Uses a cold, slow brewing process using time rather than heat
Coffee grounds gently steeped for 12 hours in cold water instead of hot water
The water temperature doesn’t dissolve the soluble acids in the coffee, so the acidity and aromatics that some people do not prefer are not extracted into the finished product
Instead, sweet caramel and chocolate notes are extracted, and the resulting flavor is smooth and mellow with lower perceived acidity and bitterness. Delicious served hot or cold.
