St. Louis – Gut Check – Java Enabled: Chill Out with Cold-Brewed Coffee

Posted on June 18, 2009 by Mike

On a recent trip to NYC, St. Louis reporter Zach Dyer discovered something I’ve noticed myself.  A surge of cafes here cold-brewing their iced coffee.   It’s possible I only notice this because we’ve been doing it ourselves the last two years, but I’ve also noticed an increase in articles about it in the online media.

All of these recent articles are geared towards the home brewer and not the commercial cafe, but they all agree that this method can produce a great drink.

Even the NY Times has written about it (two years ago).

Serious coffee folk may all agree that cold-brewed is great, but there are actually a variety of methods you can choose to employ.  You could get a Mizudashi from Barismo, a Toddy on Amazon, or go all out on a Kyoto like Blue Bottle;

From Jen Maisers Flickr

From Jen Maiser's Flickr

No matter which method you choose, when done correctly the results are fantastic.  Click the link below to read about Zach’s experiences.

St. Louis – Gut Check – Java Enabled: Chill Out with Cold-Brewed Coffee.

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  • I concur. Iced coffee is all the rage.

    GQ also did an article on iced coffee at home in last month's edition, and here's another link to a short article written by Aaron DeLazzer for your list.

    http://thecafeguide.com/news-details-56-610.php
  • Actually I tend to think the Blue Bottle's iced coffee contraption from Kyoto produces a really muddy and bland flavor. Even though it's pretty.

    I also thought the coffee in cheese cloth in a food grade plastic bucket worked pretty well.
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