Cold-brewed coffee is a mass phenomenon in the USA. According to experts, this hype will not occur in Europe – but cold brew could become a substitute for alcohol and beer.
Even if the hot classic never goes out of fashion, the future of coffee seems to be cold; the trend towards cold brew has continued unabated for several years. When brewing, the coffee is left to infuse overnight with cold water in the refrigerator. "Cold brew is a mass phenomenon in the USA, but it's only just starting to emerge here," says Marcel Löffler, President of the Austrian Coffee House Association.
The significant difference with cold brew is that the flavourings are dissolved, leaving fewer bitter substances and acids. The coffee is milder.
Steffen Schwarz, founder of the German coffee research and training institute Coffee Consulate, does not see a similar hype to that in the USA: "Europe and the USA are more different than is sometimes assumed. In the USA there are many chains, in Europe there are more individual restaurants and different taste preferences."
Cold brew recipe by Markus Brun, Gota Coffee, Vienna
- Around 60 g coffee - Around 1 l water
A light roast and coarsely ground coffee are recommended to emphasise floral and fruity aromas. Pour the cold water over the ground coffee. Depending on the degree of grinding (the coarser, the longer), refrigerate for between 12 and 18 hours. Then remove the coffee brew with a filter.
The production of good cold brew on a large scale is problematic, as it requires a very high bean quality due to the light roast. Defects cannot be masked by a dark roast. Small companies manage this better than large corporations.
The big disadvantage of cold brew: the very long brewing time. However, this could be circumvented according to the latest research. The Australian University of New South Wales came across a solution by chance: bombarding the coffee in the water with ultrasound.
In acoustic cavitation, as the process is called, bubbles filled with steam form and immediately collapse again. The promising result: in experiments, the one-minute espresso received similar marks from representatives of the Queensland Alliance for Agriculture and Food Innovation as a typical 24-hour cold brew.
Due to its milder taste, cold brew is also often used as a base for mixed drinks or cocktails. "Cold brew is a new beverage category that is still developing. Gastronomy could be a driving force here," says Schwarz.
Cold brew is conceivable as a substitute for alcohol, such as nitro cold brew (carbonated coffee) in English pubs, or as a basis for lemonades, as cold brew can be combined well with fruit.
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