Cold-Brewed Chemistry Because coffee doesn’t always have to be brewed hot By Jo Miller
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t’s morning. You put on the coffeepot and it’s ready in four minutes. An espresso? That baby brews in about 30 seconds. But say you want cold-brew coffee. Well, that will take up to 24 hours. The result, many coffee fans are finding, is worth it. It might sound complicated, but many baristas, roasters and coffee drinkers find cold-brew coffee worth the extra effort, and it turns out using the cold method isn’t as much of a hassle as it seems. Out in Hangman Valley, 52-year coffee veteran Tom Sawyer makes his cold-brew using a Toddy maker. The Toddy company launched its cold-brewing system in 1964, and its popularity has made the word “Toddy” nearly synonymous with cold-brew in casual conversation, especially as of late. First, Sawyer runs the beans (he favors a Sumatra blend for cold-brew) through a coarse grind so as not to clog the filter. Room-temperature water is then poured over the grounds in the brewing container. After letting it expand for an hour or two, more water is added and everything is left to steep for 24 hours. After the wait, Sawyer pulls the cork at the bottom of the container and lets the brewed coffee filter into a glass decanter. “It takes a little bit of time and effort to make the Toddy, but it’s fantastic when it’s done,” Sawyer says. Whenever he gets the chance, Sawyer preaches the coldbrew good news to his neighbors and customers at his roasting and wholesale business, Tom Sawyer Country Coffee. He points out some distinctive advantages of cold-brew: Since it’s actually a concentrate, you can refrigerate a batch for a few weeks. When you’re ready to drink it, just add water, milk or ice to your liking. So if you happen to have ...continued on next page
Cold-brewed coffee is less acidic and easier on the stomach. Young Kwak Photo
32 INLANDER JULY 25, 2013