Sip on This: Cold Brew Coffee
On: May 15, 2015
You’ve likely heard the trendy terms “cold brew coffee” or “coffee toddy.” The process behind it is different than what most of us think of when we hear “iced coffee.” To brew iced coffee, one would make extra strong hot coffee in a regular coffee maker then pour it over ice, thus both diluting the strong coffee and chilling it simultaneously. The cold brew method is different, and produces a beverage that’s smooth, strong, and delicious—never watered down.
We use a higher coffee to water ratio than we do for a typical brew, one pound of coffee per gallon of filtered water. The word “brew” in this case is deceiving as what really happens is the water and coffee steep at room temperature for eight to 12 hours before the grounds are strained out. The result is a cup of cold brew coffee that’ll give you a pep in your step. We are kicking up this cold brew experience with a twist. We’re tossing in chicory root with the coffee grounds and steeping them together, combining the New Orleans-inspired toddy with Vietnamese coffee-influenced sweetened condensed milk. Ask for The Big Easy.
Now for the best part: You’ve heard of a growler— the amber glass jug that craft beer enthusiasts love. Growlers aren’t just for beer. Purchase a growler or bring one from home and we’ll fill it with any of our iced drinks. Stop by the DLM Coffee Bar and see what the fuss is about. You’re gonna love it!