In this episode, we dive into the fascinating world of Cold Brew, unraveling why this popular drink is much more than just iced coffee.

You will discover that Cold Brew is not coffee made hot and then cooled down, but an infusion that is prepared from the start with cold or room temperature water, soaking the ground coffee for 12 to 24 hours.

The slowness of its cold extraction is the secret that completely changes its flavor profile. By not using heat, fewer compounds are extracted that normally contribute acidity and bitterness, resulting in a drink that is much more smooth, with more body, and where the sweet and chocolatey nuances of the bean are enhanced.

This low-temperature extraction highlights the natural sweetness and intensity of the aromas, keeping acidity and bitterness at bay, which significantly differentiates it from a cooled espresso.

Well-made Cold Brew is balanced and silky on the palate, with a very distinctive texture. Although it may seem like a recent trend, Cold Brew has a rich history.

We explore its origins with Kyoto Coffee in Japan in the 16th century, introduced by Dutch traders and perfected by the Japanese with their almost hypnotic slow drip systems.

You will also learn how in the 19th century cold coffee concentrates emerged, popular among military personnel like the French legionnaires in Algeria who sought something practical and energizing.

The commercial boom and the label "Cold Brew" as such came much later, popularized by names like Heshima Kofiko and the Ty system by Tod Simpson in the United States.

Does it have more caffeine? That's a good question; the extraction is more efficient with more time, so it could potentially have more caffeine than a regular filtered coffee made with the same amount of coffee, although this depends heavily on the type of bean, the grind, and the exact infusion time.