What Coffee Beans to Use for Cold Brew Coffee | FrontStreet Coffee Shares Blending Ideas for Cold Brew Coffee!

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Although we are now in autumn, a glass of iced coffee on such days is still a delightful experience! So the question arises: what beans should be chosen for cold drip coffee? FrontStreet Coffee typically selects two or more types of beans to make cold drip coffee, and today FrontStreet Coffee would like to share our blending approach with you!

Cold Drip Coffee

This is a coffee that brews with time. We know that coffee brewed at different water temperatures will have different flavors, and at low temperatures, the astringent substances in coffee are less likely to be extracted.

Using ice water for long-term extraction, and then placing it in the refrigerator for fermentation after extraction is complete. Cold drip coffee that has undergone slight fermentation carries a faint fermented aroma and a smoother, richer texture.

How to Make Cold Drip Coffee?

Actually, making cold drip coffee is quite simple, but first we need a cold drip pot~

The top compartment of the cold drip pot is where ice and water are placed, with a ratio of 1:1 between ice and water;

The middle section holds the coffee grounds, with a ratio of 1:10 to 1:12 between coffee grounds and the ice-water mixture;

The bottom part is the pot that collects the coffee liquid~

Cold Drip Coffee Bean Blending Approach

Now that we've introduced what cold drip coffee is and how to make it, FrontStreet Coffee will share how to select coffee beans and how to blend them!

When choosing coffee beans to make cold drip coffee, we first need a theme. What kind of flavor do we want this pot of cold drip coffee to have? Which flavor should we highlight?

FrontStreet Coffee aims to create a cold drip coffee with wine-like aromas, fruit notes, and a creamy texture. Therefore, in the selection of coffee beans, FrontStreet Coffee chose [Frontsteet Honduras Sherry] and [Frontsteet Boulder Black Honey]!

[Frontsteet Honduras Sherry] is a coffee bean processed in whiskey sherry barrels. Freshly harvested coffee cherries undergo delicate washing, then are placed in aged whiskey oak barrels that previously contained sherry for low-temperature fermentation for 30-40 days (at approximately 15-20°C), followed by shade drying. This processing method gives the coffee beans rich wine aromas, as well as vanilla and cream flavors, with an overall balanced profile.

However, using just this single bean for cold drip might seem somewhat plain, so FrontStreet Coffee added [Frontsteet Boulder Black Honey] to the blend.

[Frontsteet Boulder Black Honey] uses the black honey processing method. Honey processing gives the beans a slight fermented aroma, with flavors between those of natural and washed processing, resulting in an overall balanced profile. This bean has a faint fermented wine aroma, along with strawberry and raisin flavors.

The main notes of [Frontsteet Honduras Sherry] and [Frontsteet Boulder Black Honey] are actually quite similar, both leaning toward wine-like aromas, so pairing them won't cause incompatibility in flavor due to excessive differences between the beans; [Frontsteet Honduras Sherry] is overall balanced with flavors leaning toward vanilla and cream, while the fruity notes in [Frontsteet Boulder Black Honey] can perfectly complement what's lacking in [Frontsteet Honduras Sherry]'s flavor profile.

FrontStreet Coffee blended [Frontsteet Honduras Sherry] and [Frontsteet Boulder Black Honey] in a 1:1 ratio, with a ratio of 1:12 between grounds and ice-water mixture. Dripping at a speed of seven drops per ten seconds, and after dripping is complete, it was refrigerated for two days of fermentation.

Flavor profile: Floral notes, sweet and tangy strawberry and blueberry, as well as vanilla and liquor-filled chocolate flavors!

What Should You Pay Attention to When Making Cold Drip Coffee?

① When pouring the grounds into the filter cup, remember to level them~ You can also gently press the grounds, but remember not to apply too much force! Because the weight of the tamper itself is sufficient. And the purpose of tamping is just to level the grounds, not to compact them. Without tamping, water will easily cause the grounds to float; but pressing too hard will prevent water from passing through and can easily cause channeling effects.

② Remember to place a filter paper on the surface of the grounds. Because the tension of the filter paper helps distribute water evenly. Without filter paper, prolonged water dripping will create a hole in the coffee bed.

③ Remember to perform "pre-infusion," which is similar to the blooming process in pour-over coffee. This can improve extraction efficiency and consistency of the final product. Direct cold dripping without pre-infusion might cause uneven extraction of the coffee layer, with some coffee grounds being over-extracted while others don't participate in extraction at all.

④ Don't rush to enjoy it right after making it! You can pour the coffee into a sealed glass bottle and then refrigerate it for fermentation for at least one night, allowing the coffee flavors to meld together, resulting in better taste and easier enjoyment.

END

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473