To Brew or Cold Brew, That is the Question
If you are amongst the 80% of Canadians that add milk or cream to your coffee, the cold brew method of preparing coffee could change your mind about diluting your next cup of joe.
The process is simple chemistry: Water-soluble materials or anything capable of dissolving in water will, in turn, infuse the water with its flavour. This process is used in fermenting wine in oak barrels, infusing fruits into rum or vodka, or in the case of cold brewing, allowing coffee grounds to soak in water for an extended period of time.
As the addition of heat speeds up the coffee brewing process, it has become the customary way to enjoy the beverage. However, with this high temperature extraction method comes the release of certain bitter-tasting oils and fatty acids that can compromise the coffee’s more delicious flavour compounds. This increase in acidity is the reason that many people add milk or cream to their coffee and it also contributes to stomach ailments such as heartburn and the breakdown of the enamel on your teeth.
On the other hand, during cold brewing, coffee beans are never exposed to high temperature, and instead are allowed to steep in water for usually 8-12 hours. After the coffee is strained, the drinker is left with a rich, liquid coffee concentrate that lasts up to two weeks. Due to the lack of temperature change, the original chemical compounds of cold-brewed coffee are not altered as they are with the addition of heat. This is why the coffee concentrate will not take on a stale coffee taste and instead, retain its deep flavour for a longer period of time. It is important, however, to remember to cover the container your cold-brewed coffee in the refrigerator to prevent it from absorbing the flavours of food around it.
Unlike other brands, Frog Friendly Wild Coffee is naturally low in acid and tasters can enjoy our product prepared the traditional way, or try our product cold-brewed and taste the different flavour nuances each extraction method produces.