When the weather starts warming up, we start to see the demand for cold pressed and iced coffees increasing at a rapid rate. Not everyone enjoys a hot coffee on a hot day but we are all in search of that caffeine fix to keep us going.
We have a few versatile and affordable home brewing options to choose from at Quest. Rather than leaving you confused about which product is the right one for you, we have put together a little information on each to help you make the right decision.
The biggest question we get asked is: “What’s the difference between Cold Brew and Iced Coffee?”
That’s it in a nutshell. The acidity is lower in cold pressed coffee due to it being brewed with cold water for anywhere between 8-12 hours. Some prefer iced coffee and some prefer cold pressed, so it really comes down to individual taste preference.
We have 3 cold brew/iced coffee brewing products to choose from at Quest that will help you make consistently delicious coffee at home.
The Mizudashi is an elegant looking cold brewer makes around 8 cups of coffee using the 1ltr or 5 cups in the 600ml. Your brew will last around 1-2 weeks in the fridge.
How to brew:
- Grind your coffee (between medium and course). You will need 80 grams of freshly roasted organic Quest coffee if using the 1ltr Mizudashi, or 50 grams if you are using the 600ml Mizudashi.
- Pour in filtered water, allowing time for the grinds to soak.
- Leave it to brew between 8-12 hours (maximum 24 hours). The longer you steep, the more flavour your coffee will have.
- Remove the basket and pour the cold brew into a cup with ice. As it is a coffee concentrate, using ice will bring the coffee closer to the flavour we are used to.
This home brewing method is great if you prefer delicious iced coffee in under 5 minutes.
You can also make hot coffee with the Fretta by simply removing the ice compartment, thereby allowing you to use it all year round.
The V60 Fretta contains a V60 dripper, a dispersion filter, an ice chamber that sits inside a 700ml glass carafe and 10 paper filters (02 size). The dispersion filter and ice chamber allow an even distribution as the coffee slowly drips over the ice, cooling the coffee and filling the carafe.
How to brew:
- Add 300 grams of ice to the ice compartment.
- Wet the paper filter prior to adding the coffee to avoid any residual “paper” taste.
- Add the desired amount of coffee grounds (medium grind). We recommend using 22 grams of coffee but again, you can adjust this according to taste.
- Pour the boiling water (350ml) slowly in a circular motion ensuring that you allow it to bloom for 30 seconds before pouring the remaining water slowly and evenly.
- Remove the V60 cone and filter after 3-4 minutes, the stir the ice chamber to mix and melt any remaining ice.
- When the ice has melted, your iced coffee is ready to enjoy!
If you enjoy both iced coffee and cold brew, as well as a delicious hot coffee during the winter months, then the Aeropress is probably your best option. Not only is it versatile by allowing different brewing methods, but it also makes the perfect travel companion.
When making cold brew or iced coffee, you would use the inverted brewing method as pictured here.
Most people have heard of the inverted brewing method. It is a preferred method for many because you create a full immersion brew. Full immersion tends to produce good body and depth to the cup, while being consistent and easy. For the best way to brew hot coffee with the Aeropress, see our blogpost here.
What you need and how to brew:
- For making cold brew, you need the Aeropress, a filter and a strong glass/mug, freshly ground organic Quest coffee and cold water. If you make an iced coffee, then you would use boiling water instead of cold water.
- Partially assemble Aeropress upside down (see image on the far right), sticking the plunger in about 1cm and rest it on its plunger side.
- Now add the coffee (medium grind). For iced coffee, you would use 15 grams of coffee and for cold brew, you would use 40 grams of coffee. The amount of coffee is increased with cold brew as you are making a concentrate. You would need 150ml of water for both methods.
- Time to pour in the water. Simply pour the 150ml of filtered water into the Aeropress (hot water for iced coffee and cold water for cold brew).
- Stir gently for the first 10 seconds, allowing the coffee to steep and extract for up to 60 seconds. If you are making cold brew, you would allow it to steep at room temperature for 8-12 hours (maximum 24) depending on desired taste.
- Add the filter – make sure you wet the filter first before placing it in the filter cap.
- Now you can add the ice (big chunks of ice work best). When you’ve filled the cup with ice, carefully flip the Aeropress over and place on top of the cup/mug. If you are making iced coffee, be sure to exercise extreme caution with this, as you would be dealing with water that’s just off the boil.
- Now you can start plunging slowly (this should take around 30 seconds). When you have finished plunging, keep a bit of air between the coffee and the plunger – this will keep the bloom in the Aeropress to avoid bitterness. Add milk and sweeteners (if desired) and enjoy!
If you have any questions about the methods above or would like to view the product more closely, our friendly baristas are more than happy to help.
Written by Therese Glowaski.