Cold Brew Coffee

New Englanders have a history of making iced coffee their go-to all four seasons but for everyone else, the warmer seasons are when chilled beverages come into the picture.

 

 

 

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Iced coffee can be made two ways: brewed hot then chilled, or by cold brewing.

 

Hipsters may be guilty of spreading the craze for cold brew, and for that, we thank them.

 

 

Next time you’re at Salt and Light Bistro, switch out your regular iced coffee for a cold-brewed cup of java. One sip and a hot second later, you’ll be telling all your friends what they’re missing out on.

 

 

 

Still have questions about cold brew?

 

You may have heard of cold water extraction or cold pressing - along with “cold brew” it all refers to the method of steeping coffee grounds in water for an extended period of time, without the addition of heat.

By leaving heat out of the equation, the levels of acidity are lower, resulting in a rich, smooth flavor.

 

 

 

For making cold brew at home, you need a few things:

 

A clean vessel big enough to accommodate the grounds and water. (64 oz is typical but smaller batches can be made as well. Ratios and how-to instructions can be found at www.DomaCoffee.com )

 

Filtered water

A bag of coarse-ground coffee — Marco’s is our favorite, but S&L stocks a variety of dark and medium roasts to fit your flavor needs.

A filter or filtering system - usually a fine, unbleached paper filter or mesh bag. (We use the Toddy System at S&L)

A quick overview:

 

Cold Brew isn’t “fancy” but it’s cooler than your average iced coffee.

S&L uses Doma’s Marcos dark roast organic blend to make our cold brew.

It’s the refreshing, full-flavored kick that you need to jumpstart your day or keep you going through that stop-and-go commute.