Brewing

When talking about iced coffee, one will generally encounter two schools of opinion when it comes to the best brewing method: hot or cold. Neither method is necessarily “correct,” and preference depends entirely on what you are trying to get out of the cold brew experience. Brewing hot, as in the Japanese iced method, tends to preserve more of the delicate fruit and citrus tones and is well suited for highlighting the top notes of a high grown African coffee. Brewing cold, on the other hand, minimizes a coffee’s acidity (the fruit, floral, and citrus notes), and allows a coffee’s natural sweetness to show through.  A Brazilian or Indonesian coffee brewed on the Yama Cold Brew Drip Tower would be both crisp and sweet with a neutral acidity.  The only downside is that this process takes 8 hours to complete, but the reserved acidity is well worth the time for many. Read more…