Everything I Learned About Cold Brew Coffee

About this video

• Video Title: Everything I Learned About Cold Brew Coffee
• Channel: James Hoffmann
• Speakers: James Hoffmann
• Duration: 00:26:50

Overview

This video explores how to improve cold brew coffee by addressing common issues such as coffee waste, the development of unpleasant flavors over time, and limitations in flavor extraction. James Hoffmann shares his experimental findings, offering techniques and insights to help viewers make better cold brew tailored to their preferences, focusing on grind size, coffee-to-water ratios, and the potential benefits of fining agents.

Key takeaways

• Cold brew can be wasteful: Traditional methods often use a high coffee-to-water ratio (1:10 or more), leading to inefficient extraction and wasted coffee grounds.
• Aging cold brew develops off-flavors: Over time, cold brew can oxidize, leading to a generic, unpleasant taste that masks the coffee's original flavor.
• Flavor extraction is a challenge: Cold water is less effective at extracting certain flavor compounds compared to hot water, potentially limiting the complexity of cold brew.
• Fining agents can improve clarity and mouthfeel: Using fining agents, commonly used in brewing and winemaking, can help sediment settle, resulting in a cleaner pour and a silkier mouthfeel, though they are not essential for a good result.
• Grind size is crucial: A finer grind (around 250 microns) allows for better extraction in cold brew, similar to moka pot or Aeropress settings, but not as fine as espresso.
• Coffee bean choice matters: Light roasts may lose too much character in cold brew, while darker roasts and natural processed coffees can yield more pleasing results.