We are now carrying two new items in our store- the Filtron Cold Water Coffee Brewer and the Yama Coffee Syphon. Both cold water brewing (invented by 1840’s Dutch settlers) and syphoning (invented in 1830’s Germany) have been around for years but are making a comeback in this country as popular ways to brew coffee at home.
If you have been enjoying our iced coffee this summer, you can now make your own at home with the Filtron home unit. With the filtron you brew a coffee concentrate that you can dilute with hot or cold water to any strength you like. The concentrate, when refrigerated, keeps for weeks! Cold brewed coffee is also easier on the stomach… take some to the grandparents house.
If you’ve been enjoying coffee from our Clover- the Syphon is the closest brewing method in taste as well as in the actual brewing mechanics. There’s no squeegie to clean up the mess but it’s definitely the nerdiest and most rewarding way to brew a great cup at home. You get to play with fire, boiling water, and coffee all at the same time. It’s a little nerve wracking the first time you try to use it, but it’s a lot of fun and the coffee comes out super sweet.
Starting Thursday morning at both locations we’ll be offering COLD BREWED ICED COFFEE!
Cold brewed coffee is easier on the stomach as it’s much lower in acidity than hot brewed coffee (that’s pH acidity folks and not “brightness” we’re talking about). It makes a really smooth cup and actually has less caffeine than the hot brewed stuff.
For our first batch, we used 4lbs of coffee (!) and three gallons of water (!!) and produced enough concentrate for around 5-6 gallons of iced coffee (!!!!!!). We started out with our house blend as a test, but we will probably experiment with blends as we learn about our latest brewing method. Here is a picture of the Filtron brewer- “The Big Daddy”. You almost need a ladder to get to the top. Very wonka-like.
The filters, though, are the best part…
It’s that time of year again- the weather’s warming up and you what you really want is an iced coffee. If you’re in the Strip District, stop in for a freshly brewed cup of iced coffee. We make it to order on the Clover by brewing the usual amount of coffee with less water to create a concentrate. The hot concentrated coffee is poured over a full cup of ice so that when it reaches drinking temperature it’s melted just enough ice to have the same full flavor you’d get from your hot coffee. I generally like my coffee hot better than iced, but I brewed up some Zirikana (Rwanda) on the rocks and it was delicious- no cream or sugar necessary.
