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Cold Brew Coffee
June 19, 2018

Summer 2018 is proving to be very productive indeed, not only are we rebranding and unveiling our new visual identity, but we are adding many exciting product offerings such as Wholesale Cold Brew Coffee for our customers.

Many of us think of hot coffee as the default brew of choice, but coffee has been enjoyed cold for at least four centuries. In days before electricity and when fires required a lot of work, cold-brewing may have even been the standard way of making coffee.

Japan, is the earliest record of cold-brew coffee. It’s clear that the Japanese were brewing coffee this way in the 1600s and referred to it as Kyoto-style coffee, named for its popularity in Kyoto, One suggestion speculates that the Japanese may have learned about it from Dutch traders, who would have used it as a way to make coffee that could be carried on their ships.

So what is the difference between Iced coffee and Cold brew coffee?  Are they not just two different ways of saying the same thing?... “cold coffee”.

Cold brew coffee is created by steeping medium-to-coarse ground coffee in room temperature water for 12 hours or longer and then filtering out the coffee grounds so that you are left with a clean drink without any of the sediment.  Unlike regular coffee, cold brew is never exposed to heat, and therefore uses time, rather than heat to extract the coffee’s natural oils, flavours, and caffeine. Iced coffee is created with hot brewed coffee that has been cooled down so that it can then be poured over ice.

Those who are really serious about making good iced coffee use the Japanese method  (The Japanese really have this all sewn up ...!! ) which is pour-over coffee set up to drip onto ice cubes, instantly cooling the brew. This method does a pretty good job of preserving the richness, acidity, and aroma of fresh coffee. You’ll need to use approx 10% more ground coffee (than normally used) in this method. The slow cooling (pouring drop-by-drop onto the ice) ensures minimal dilution, unlike pouring a lot of hot coffee onto ice cubes, which causes more dilution. So properly made iced coffee shouldn’t end up watery.

Making cold brew coffee is a time-consuming process, however, the rewards are worth waiting for as the result is a very smooth, rich infusion, with low levels of acidity, which can be a relief to those with sensitive digestive systems. However Cold brew coffee preparation requires planning ahead, which is never easy in the fast-paced world of retail and well if you are trying to manage your cold brew stocks in line with our weather forecasting in Ireland, good luck with that!!.

So that is where we can help, by introducing Black Eye ™ Cold Brew which is available “ready to serve” with a simpleVitop dispensing tap, providing an easy and consistent quality solution for busy baristas and bartenders.

Black Eye ™ Cold Brew is a contemporary way of serving casual cold coffee drinks, creating exciting flavours that can be enjoyed in many ways, all year round.

  • Straight up (or over ice)
  • With or without milk
  • As a base to make superb coffee cocktails and mocktails

You can purchase our Cold Brew coffee here.

Contact us for some great recipe suggestions.

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