TONY explainer: Brewing methods

We've broken down even the geekiest brew methods and shared the best spots to sample each technique.

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  • Photograph: Jolie Ruben

    brewcoldbrew01

  • Photograph: Jolie Ruben

    brewcoldbrew02

  • Photograph: Jolie Ruben

    brewcoldbrew03

  • Photograph: Jolie Ruben

    brewcoldbrew04

Photograph: Jolie Ruben

brewcoldbrew01

Pour-over | Espresso | Aeropress | Siphon | Cold brew | French press | Machine drip

COLD BREW

What it is: There are many approaches to cold-brewing iced coffee, but the basic principle is always the same: Room-temperature or cold water takes the place of hot, and a long infusion subs for the fast extraction that's possible with warm H2O. Techniques range from simple (such as steeping grinds in buckets of water before filtering) to dramatic; the slow-dripper setups at top-tier coffeeshops include three levels of glass chambers that allow water to pass through grinds at a snail's pace—taking up to 22 hours to brew a single batch. Either way, the clean, low-acid concentrate that cold-brewing produces is bereft of the bitter oils that can develop when coffee has been heated and then chilled.

Where to try it: Blue Bottle Coffee, 160 Berry St between North 4th and 5th Sts, Williamsburg, Brooklyn (718-387-4160, bluebottlecoffee.net) * WTF Coffee Lab, 47 Willoughby Ave between Adelphi St and Clermont Ave, Fort Greene, Brooklyn (twitter.com/WTFcoffeelab)

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