Issue link: https://read.dmtmag.com/i/556538
50 STiR tea & coffee industry international / Issue 4, 2015 (August/September) AROUSE * STiR Tea & Coee Industry International Visit www.stir-tea-coee.com Email info@stir-tea-coee.com * SYNONYM: STiR, spark, spur, goad, enliven... Don't Miss a Single STiRring Issue of the World's Leading Tea & Coee Industry Magazine. AROUSE a paid subscription to Optional cold brew methods • Press Pot: Brew double strength press pot coffee. A Yemen with a combination of acidity and body which could only be described as wild funk, or perhaps a better more positive terms of moss, mushroom and bakers chocolate when poured over rocks and splashed with whole cream proved a dreamy lush beverage one could linger over. • Toddy: The brewing method of cold toddy process tempers the acidity so it is best to use a bright lively coffee. • SodaStream: This system adds fizz to any beverage. Go to their web- site to find a vendor near you. • Iced Americano: Pull the shot of espresso on top of a glass of cold filtered water, add ice last. Espresso will be shocked if brewed directly onto ice changing its flavor as it hits the ice. So, better brew espresso, add to cold water, and then top with ice. • Iced espresso drinks: Pull shots of espresso, pour into cold milk add ice last. If a flavored drink; mix espresso with syrup, then add cold milk, then ice. This will respect the flavor of espresso and makes a balanced drink. • Coffee iced cubes: make these to chill a cold coffee drink without diluting. I make milk or chocolate milk ice cubes and add these to a Toddy brewed cold coffee. The drink is similar to an iced latte or mocha. As the cubes melt, the cascading swirls of color are pretty and tasty. • Espresso ice cubes: add to milk make a fine iced latte. There are many options for cold brew drip coffee makers. The two best known are Hario and Yama, both Japanese brands. Go forth and brew. - Sherri Johns It delivers a creamy mouthfeel, and balanced sparkle with a lingering, pleasant aftertaste. A ca- veat: the quality of the brew will never surpass the quality of the green coffee or the skill of the roaster, so beware. If your cold brew does not taste good to you, then go elsewhere. Back to my morning coffee. At Stumptown three taps deliver fresh cold brew. The first is a sin- gle origin from Rwanda, chilled but no fizz. The sec- ond is nitro brewed from a Latin American Blend. Tap No. 3 is their original cold brew. The barista on shift explained they sell a lot of it even on rainy days. Canned nitro brew was introduced in April and "Growlers", (signature glass bottles) are ready for customers to buy and fill with their favorite cold brew to take away. Case Study Coffee, Portland, Ore., offers a simpler version of gas infused coffee using a So- daStream device which adds carbonation. The So- daStream produces about one liter of cold brew at a time, which allows baristas to experiment SodaS- tream carbonating units are available at home appli- ance stores and can be used to carbonate any bev- erage. Try it with your favorite cold brewed coffee, with a touch of sweetness by way of simple syrup. Cold coffee is growing in popularity, driven by improvements in quality, innovation, and conve- nience. Fans can enjoy it in cartons, cans, bottles, at the café or the store, flat or fizzed. However you take your coffee cold, be sure to share it with the warmth of friends.