If there is one thing I love, it is cold coffee. I am not the one to just drink cold coffee in the summer either. Currently it is seven degrees outside and I am writing this blog with an iced latte next to me. This passion for cold coffee has driven Storyline to master some cold brewing techniques. I use that verbiage purposefully. Cold brew is one of many brewing methods. As well as flash brew, iced coffee, and cold drip.
That last one, cold drip, is what I am most interested in. Before we dive deep into cold drip coffee I want to share what us here at Storyline believe is the secret to our amazing cold brew. We bloom our cold brew with boiling hot water.
Just like your morning pour over ritual starts with blooming the grounds. We do the same to our cold brew batches on a much larger scale. We take a large pot of boiling water and pour that over 5 lbs of coarsely ground coffee. What this does is it releases almost all of the acidity in the coffee. (Don't believe me, next time you do a pour over bloom it and then taste it) This gives our cold brew a pop of flavor that cold brew is sometimes lacking. We then quickly follow up the bloom with iced water and simply follow a 1 gallon to 1 lb ratio. We let this brew for 18 hours.
Next is our second secret. We hop it. We dry hop our cold brew for one hour using hops that pair well with the flavor notes of the cold brew we are making.
- Bloom your cold brew
- Blooming is what releases most of the acidity in coffee
- Dry hop your cold brew
- Cold drip is 1 drip per second of ice water
- More Caffeine
- Better flavors