Cold brew coffee: The hottest new java trend

Get ready for the newest trend in coffee: cold brew. And no, we're not talking about the pre-made bottled drinks from your local Starbucks.

While the bottled cold coffee “has already made a splash in coffee hotspots like Portland and New York,” it’s only now starting to pop up on-tap at restaurants and bars here in Canada.

Mike Roy, brewmaster for Station Cold Brew, Toronto’s first independent cold brew company, is giving Yahoo Canada readers the lowdown on this new way to drink java.

How is it brewed?

“Cold brew coffee is brewed with cold water over an extended period of time and never touches heat,” Roy explains. “Our responsibly sourced beans are infused in cold water for 18 hours. We brew in small batches with a temperature controlled environment and a specific double filtration system to create a naturally sweet and refreshing cold coffee."

Euan Ferguson of Time Out London blog tried his first cup of cold-brewed coffee (from London-based Sandow’s) last summer and agreed with the taste-assessment:

“My first taste is one of surprise: it’s coffee without any of the acidity, mellow without milk and sweet enough without sugar,” he writes.

How do we drink it?

Station Cold Brew offers consumers both a ready-to-drink bottle and a concentrated version, leaving us with only more questions: How do we drink it? Is it only served cold? Should we drink it black, or add milk and sugar?

“Due to the products low acidity and bitterness, we have found that the average consumer prefers the product black,” Roy says.

“However, adding sweeteners or dairy/dairy supplement offer’s a creamy and delicious iced coffee unlike anything else currently on the market. Cold brew coffee can be consumed hot or cold. Adding hot water, milk or cream to a few ounces of cold brew concentrate will provide a high quality and rich hot coffee.”

Why buy the 'concentrate' version?

In a word: versatility.

While the ready-to-drink option is convenient, the concentrated product allows consumers to make their own custom versions of cold brew at home — and use it in other food preparation.

“The concentrate is what yields from the original brew cycle and is extremely versatile. Customer can use this product at home to create their own style of cold brew." explains Roy. "By adding more or less water/milk/cream to their concentrate they can customize their brew to their liking."

"Cold brew concentrate is also great for cooking, sauces, marinades, cocktails, baking and much much more," he adds.

Can we stock up?

Almost. Station Cold Brew’s (and most others') bottled drink has a shelf life of around 5 weeks — but they’re working with a food scientist to extend that shelf life beyond 90 days.

Can we brew our own at home?

Yes. And if you already make your own coffee at home, you probably have everything you need to do so. Just make sure you’re using coarsely ground coffee.

Check out some simple instructions from Kicking Horse Coffee, CHOW or Jamie Oliver and give it a try.

(And let us know how it goes!)

Have you tried cold-brewed coffee yet?