Japanese Method Of Cold Brewing Vs Regular Cold Brew Method

[FineGrind]

Hi,
I just read this article Pax Coffea. - Why you should stop cold-brewing, and use the Japanese Iced Coffee Method. and was wondering what peoples thoughts on this were. Have people tried both ways and found a difference for the better in the Japanese method? To explain the article, basically, he is stating that making a hot coffee extraction and then chilling it very rapidly, extracts more flavour out of the beans than just brewing with cold water. I am interested, as I have purchased a 3 in 1 Brewover and if this method is superior, then two out of the three uses for this device will be redundant to me.
Thanks.

[artman]

Why don't you try both methods and see what they taste like. I don't think one brew method is better than another, each can have its own distinct flavours. That's the beauty of brewing coffee, so many options!!

Cheers

[kwantfm]

All makes a lot of sense. I suppose the only nuance is that I was under the impression that different sorts of flavours and aromatics were extracted at different temperatures (e.g. enzymatic characteristics more at lower temperatures and roast characteristics at higher temperatures)... I'd expect that this leads into preference and each individual's preference would lead to different "optimal" brew temperatures.

[Javaphile]

Loving my CP as I do and having read the linked article I figured it was time to give the described process another shot. Even with using better beans this time, Ethiopia Biftu Gesha, I didn't expect a different outcome than when I last did it some 25 years or so ago but as I had no CP on hand for this sudden hot day I figured what the heck.

I did a pour over with the coffee draining directly into a column/bed of ice. I constantly moved the container/ice around to maximize the coffee's contact with the ice on it's way to the bottom of the flask and as a result the coffee was cooled about as fast as is possible.

The net result? Exactly the same as 25 years ago. The bad news, for my tastes, as compared to a regular CP brew the coffee was dramatically more acidic and bitter. The good news is the bean's characteristics, in this case the berry notes, are more pronounced than in regular CP standing out nice and strong, especially when sugar and cream are added.

My conclusion? If like me one of the reasons you like CP so much is the reduced acidity and bitterness of it then this process is probably not for you. If on the other hand you're a black coffee drinker and like the acidity and bitterness found in hot brew methods or like a goodly amount of sugar and cream in your coffee you might enjoy experimenting with this method.


Java "Your Mileage May Vary" phile

[Javaphile]

As an addendum to yesterdays test results after 24 hours in the fridge the test brew has seen a dramatic increase in bitterness and a corresponding decrease in the berry notes. In my fridge, I keep it just barely above freezing, it would take at least 2 weeks for these changes to occur in CP made using the regular methods. Hence if you insist on using the hot method I would strongly suggest you make only enough to consume immediately.


Java "Sticking with the cold" phile

[artman]

I have on a few occasions poured a double shot into about 300ml of ice cold water with ice cubes and it wasn't too bad at all. Not as smooth as cold brew though but very drinkable. I'm always up for trying different brews!

Cheers

[FineGrind]

Loving my CP as I do and having read the linked article I figured it was time to give the described process another shot. Even with using better beans this time, Ethiopia Biftu Gesha, I didn't expect a different outcome than when I last did it some 25 years or so ago but as I had no CP on hand for this sudden hot day I figured what the heck.

I did a pour over with the coffee draining directly into a column/bed of ice. I constantly moved the container/ice around to maximize the coffee's contact with the ice on it's way to the bottom of the flask and as a result the coffee was cooled about as fast as is possible.

The net result? Exactly the same as 25 years ago. The bad news, for my tastes, as compared to a regular CP brew the coffee was dramatically more acidic and bitter. The good news is the bean's characteristics, in this case the berry notes, are more pronounced than in regular CP standing out nice and strong, especially when sugar and cream are added.

My conclusion? If like me one of the reasons you like CP so much is the reduced acidity and bitterness of it then this process is probably not for you. If on the other hand you're a black coffee drinker and like the acidity and bitterness found in hot brew methods or like a goodly amount of sugar and cream in your coffee you might enjoy experimenting with this method.


Java "Your Mileage May Vary" phile

This might sound a bit strange, but that was what I was hoping to hear about this topic, which is sort of why I posted the thread. It means that I have not wasted my money in buying a Three In One Brewover after all. Makes me feel better anyway.