Cold Brew

Episode Transcript

Speaker 1 (00:00):
Hallo Caffeine Addicts. It's time once again for everybody's favorite podcast,
the Bodcast About the Bean. That's right, the Coffee and
Cafe Podcast. We got a good one at store for
you to day folks. That's summer heat. Don't mean that
you can't still enjoy your coffee if you haven't already.

(00:25):
Cold brew? Is that summer time chill? Why are you
still holding out? Here's a whole bunch of reasons not to.
In sweltering heat of summer, few things refresh like a
chilled coffee. Yet when you order cold coffee, you might

(00:47):
actually be faced with two distinct drinks. Iced coffee or
cold brew. Both are served cold, but they're brewing methodes
and flavors set them worlds apart. Iced coffee is traditionally

(01:07):
brute hot, usually drip or espresso and then pour it
over ice. This quick chilling method preserves the brightness and
acidity of the coffee, but often dilutes it as the
ice melts. It's the classic summer staple you'll find in

(01:28):
countless cafes, ideal if you like your coffee with a sharp,
lively bite and a quick caffeine kick. Cold brew, in contrast,
is brewed slowly by steeping coarse coffee grounds in cold
water for twelve to twenty four hours. This slow cold

(01:55):
extraction draws out sweeter, less acidic common pounds and yields
a smoother, richer, sometimes chocolatey flavor. Because cold brew is
brewed concentrated, it's usually diluted with water, milk, or cream

(02:17):
before serving. Its lower acidity mellow profile have made cold
brew a darling among those sensitive to traditional coffee's bite
looking for less harsh way to caffeinate in summer. Wilized
coffee delivers immediate brightness, coldbrew offers a velvety calmness to

(02:44):
very different answers to the same summer craving. Next up,
nitro cold brew, the creamy cold coffee revolution. Imagine cold
brew coffee transformed into a creamy, frothy drink with a

(03:05):
foamy head that rivals a guinness. That's the magic of
nitro cold brew, a modern marvel that exploded in popularity
in the late twenty tens and has become synonymous with
innovative coffee culture. Nitro cold brew is infused with nitrogen

(03:28):
gas and served on tap, much like draft beer. The
tiny nitrogen bubbles give it a silky texture and a
cascade effect while poured, and a slightly sweet taste without
added sugar. This nitrogen infusion enhances the mouth feel, making

(03:52):
the coffee feel creamier and more indulgent despite often being
black in sugar free coffee shops in urban centers like
New York City, San Francisco, and London embraced nitro cold
brew as a summer specialty that melded craft brewing techniques

(04:14):
and the first for cold coffee refreshment. It's a perfect
summer beverage for those wanting rich complexity without the heaviness
of milk or syrup. Next on the lists a fagotto,
the Italian ice cream coffee hybrid. On a hot summer

(04:35):
afternoon in Italy, the ultimate coffee treat isn't a drink,
but a dessert. The afagato. The name means drowned in Italian,
and the concept is beautifully simple. Hot espresso poured over
a scoop of creamy vanilla, gelato or ice cream. The

(05:00):
alpha gatto perfectly blends the bitter, robust flavors of freshly
brewed espresso with a sweet, smooth coldness of the ice cream.
As the espresso slowly melts the gelato, the textures and
temperatures combine into an indulgence sensory experience, simultaneously hot and cold,

(05:25):
bitter and sweet. Afagatto's cultural significance runs deep in Italy,
where it's both a post meal treat and a refreshing
summer indulgence. Its simplicity has spread worldwide, becoming a summer
favorite in cafes from Milan to Melbourne. Barista's experiment by

(05:49):
swapping of vanilla gelato of hazelnut, choco dot or even
coconut flavors, making afagato a canvas for endless sum or creativity.
Next up, some vietminse iced coffee. In Vietnam's tropical heat,

(06:11):
iced coffee is a daily ritual and cultural corner stone,
especially the famous Ka Fa Sura da. I pronounce that
perfectly strong, dark roast coffee sweetened with thickened condensed milk
and poured over ice. The coffee itself is made using

(06:33):
a small metal drip filter called a thin allowing hot
water to slowly seep through the robust grounds directly into
a glass. The addition of sweetened condensed milk balances the
bitterness with creamy sweetness, a perfect match for the intense

(06:54):
Vietmase roast. This drink surged into global popularity as cafes
around the world began highlighting authentic Vietnamese coffee traditions. Its
bold flavors and sweet creaminess make it an ideal summer
beverage for those who want a strong caffeine jolt with

(07:15):
indulgent smoothness. In cities like ho Chi, Men and Hanoi,
sipping coffe suradah under sweltering sun is both a cultural
act and a refreshing escape. How about some Japanese iced coffee.
Japanese iced coffee is a meticulous brewing method that marries

(07:39):
precision and artistry. Instead of brewing coffee hot and then
chilling it, Japanese iced coffee involves brewing hot coffee directly
over ice, typically in a pour over set up. This
technique cools the coffee immediately as it drips, locking in

(07:59):
the complex aromas and bright acidity that slower cold brewing
can sometimes mute. The result is a crisp, clean and
refreshing cup with pronounced floral and fruity notes. This method
originated in Japan's coffee scene, famed for its obsession with

(08:21):
precision and craftsmanship, and spread worldwide as a favorite for
summer drinkers who want the best of the both worlds.
Bright nuanced coffee served cold without dilution. Next up, a
flash chilled coffee, a barista's summer weapon. Flash chilling is

(08:47):
a cutting edge technique where hot brewed coffee is rapidly
cooled to preserve its delicate flavors, aroma, and acidity. Unlike
traditional iced coffee, where melting eye dilutes the drink, flash
chilling uses refrigerated chambers or ice baths that chill the
coffee almost instantly. Barristas use flash chilling to create summer

(09:13):
coffee drinks the taste as vibrant as their hot counterparts,
but with the refreshing chill summer demands. This method retains
the complexity of single wordgin beans and the brightness that
slow cold brews often soften. Flash chilled coffee has become
popular in specialty coffee shops, aiming to elevate the iced

(09:36):
coffee experience, satisfying customers craving both cold refreshment and bold flavor. Unfortunately,
that's all the time that we've got for today's episode
of The Coffee and the Cafe podcast. The show dedicated

(09:57):
so all you caffeine addicts out there. I can't thank
you enough for stopping by for another episode. Until next time,