DISH RESEARCH · Dish
cold brew coffee
Coarse coffee steeped in cool water for a smooth, concentrated brew.
About cold brew coffee
Cold brew coffee is made by extracting ground coffee with cool water over an extended period rather than brewing it hot and chilling it. This profile follows the National Coffee Association's concentrated one-to-four or one-to-five coffee-to-water method with an approximately twelve-hour steep.
The cool extraction produces a smooth, full coffee flavour with restrained sharpness compared with hot-brewed coffee. Its exact chocolate, nut, fruit or roast notes depend on the chosen beans, but no milk, sweetener or flavouring is built into this fixed profile.
The filtered concentrate is a clear deep brown to near-black liquid with a light amber edge where it catches the light. It has little foam and a clean, fluid body without suspended grounds.
Allergens in this recipe
Allergen details are not yet confirmed.
Ingredients vary by restaurant. Confirm your allergens with staff before ordering.
Ingredients in cold brew coffee
National Coffee Association Cold Brew Concentrate.
Ingredient details & uncertainties
Allergen information is incomplete. Unconfirmed details do not establish that an allergen is absent.
- Coarsely ground coffee:
- Water:
Origins & food traditions
The United States National Coffee Association supplies the complete selected cold-brew protocol: coffee and water at a one-to-four or one-to-five ratio, held at room temperature or cooler for approximately twelve hours. The reference article independently defines cold brew as coarse coffee steeped in cool water for twelve to twenty-four hours and then filtered.
Countries
- United States
Cuisines & regions
- American Cuisine