Boom! Coffeed.com is back!
I recently emailed Mr. Peter G about some questions I had on ice coffee. I know he and I share similar preferences, and a lot of what I know brings me back around to some fantastic conversation we had here on coffeed.com years and years ago!
Here's the thread! http://coffeed.com/viewtopic.php?f=17&t=3370&hilit=ice+coffee
Peter suggested I post again here on coffeed.com, apparently he's up to something.
Mainly, my questions was, "WHY IS COLD BREW SO POPULAR?!"
All cold brew coffee I've tasted has what I think is a syrupy characteristic going on that to me is more of a generic coffee flavor than it is like the flavors we know and look for when brewing hot coffee.
I wanted to attempt some redemption with cold brew/Toddy. My buddy Nathan and I were brainstorming that maybe if we recalibrated a grinder to grind way more coarse than it is set to do, we could perchance improve the quality of our cold brew.
Results = a little better, but not enough to want more.
Next was the 'fuckit we're going whole bean' decision. This was perhaps the most interesting thing I've done in a while, specifically for the reactions that came with it.
Results = A wholebean toddy brew with a classic Ethiopian Yirgachffee did extract (my diluted beverage's TDS was 1.40) albeit light in color and light in body/acidity. The mouthful was still syrupy, but when teamed up with the all-around light character positive comments came spilling in. More people LOVED this version than did any of the other brews (don't get me wrong, so many people still love the regular brew cold brew).
1) I don't buy the smoothness/bitterness pitch that comes with most cold brew brewers. Perhaps that could be explained better, to me most all coffee will be bitter, I believe it's inherent to the product (with the exception of some off the charts "acidity bangers.")
2) Why is the character of cold brew so popular?!?! I've tasted and tested old vs. new with people failing to tell the difference. I don't get it... also, no shelf life? How can one form of brewing be so different from our hot standards, yet produce something so popular (and equally different?)
Peter? I'd love to see what you're up to, and perhaps have some fun conversation on here again.