The Rise of Cold Brew Coffee

Recently, within the last decade, a brewing method called cold brew coffee has been rising through the ranks of coffee shops across the nation, however its hardly a new method. This brewing style comes once again from the innovators in Japan around the 1600’s and was called “Kyoto-Style” for its popularity in the city of Kyoto, Japan. Kyoto-style coffee is slowly drip brewed with large glass tower setups that slow drips single beads of cold water onto the grounds. In contrast, the U.S. style cold-brew method  involves soaking the grounds to extract the coffee.

This method of brewing coffee has become extremely popular for two major reasons. First, cold-brew doesn’t have the bitter acidic taste that other cold coffee methods have. Other methods like Thai, Vietnamese or Indian style cold coffee require hot coffee to be cooled off with ice which alters and disrupts the smooth rich flavor of quality coffee. Cold-brewing avoids this problem. Secondly, cold-brew is very easy and simple to make, requiring minimal labor. You can simply let it sit overnight and have delicious cold-brew concentrate ready each morning.

The process to create cold brew is fairly simple:

1-Start with coarsely ground coffee beans, fresh roasted Passport cold brew blend and filtered water.

2- Using a 56 oz to 64oz container add 8 oz of coffee grounds.

3- Soak the grounds with 7 cups of cold water for approximately 18-24 hours at room temperature.

4. Strain the finished brew through a filter.

5. When serving we recommend 1 part concentrate to 2-3 parts water. 

6. Store in the refrigerator for up to two weeks.