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Cold brew vs. Japanese iced coffee - the temp difference is wild
I used to make cold brew all summer because I figured it was the move for iced coffee. But last week I tried Japanese iced coffee where you brew hot directly onto ice and it's a totally different drink. The flavors come through way cleaner and brighter, not that muted muddy taste cold brew gives you. Took me like 3 tries to dial in the ratio of ice to water but at 50g coffee to 700g water and 200g ice it's perfect. Anyone else made the switch or still team cold brew?
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wood.eric15d ago
That "muted muddy taste" thing is exactly why I gave up on cold brew after a month of trying... it all just kind of melts together into one flat chocolate note no matter what bean you use. Japanese iced coffee is a whole different world where you can actually taste the fruit or florals from a light roast Ethiopian, like blueberry or jasmine, but with cold brew those delicate flavors just disappear into a generic "coffee" taste. I've been telling everyone to just buy a cheap gooseneck kettle and pour a slow bloom over the grounds before adding the rest of the hot water onto the ice, it really opens up the sweetness without any bitterness. The only time I still use cold brew is if I'm making a batch for a party where people are gonna drown it in milk and syrup anyway.
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kimmurphy17d ago
70 bucks for a bag of beans that tastes like dirt water, no thanks. I tried cold brew once and spent 18 hours waiting for something that still made me pucker. Japanese iced coffee is my jam now, way easier on the wallet and the taste buds.
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Haha sounds like my first cold brew attempt. Left it on the counter for 2 days and accidentally made battery acid.
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