If you think cold coffee is simply a hot espresso with a couple of ice cubes tossed in, you are missing out on one of the most complex and fascinating extractions in the history of this beverage.
The first documented appearance of cold brew (cold extraction) was recorded in 17th-century Japan. t was devised by sailors as a tactical alternative to hot coffee to eliminate the fire hazards on the high seas posed by traditional brewing methods.
Its ability to refresh while preserving caffeine made it a recurring military tool. In 1840, French troops in Algeria fought the desert heat by drinking a coffee concentrate mixed with cold water. Decades later, soldiers in the American Civil War replicated the idea for pure logistical convenience. From Cuba to Victorian England, cold extraction became popular long before electric refrigeration was standard.
The most common mistake is confusing cold brew with iced coffee. Iced coffee is prepared by quickly extracting a hot espresso and cooling it instantly. cold brew, by contrast, does not use temperature for extraction; it uses time.
The modern recipe requires coffee grounds to steep in room-temperature or chilled water for a period of 12 to 24 hours. Only after this process is it filtered and served.
By avoiding heat, the chemical compounds that generate bitterness and astringency in the bean do not dissolve. The result is a drastically different cup profile:
At BUNA, we have our own specialty Cold Brew. On your next visit, ask us which origin we are using this week and how many hours we’ve let it steep. The result will surprise you.