Chilly brew offers several advantages over regular coffee when making decaf coffee
- It’s less acidic. Chilly-brewing changes the chemistry of Java. When coffee grounds are exposed to hot water, it releases oils that aren’t released at lower temperatures. It’s these acidic products that produce coffee taste bitter.
- Better tasting. When you remove the bitter flavor, the nuances of a high-quality bean can readily be detected and savored. You understand how you see poetic descriptions on the bags of coffee beans with terms like vanilla notes or smoky? After I drank hot brewed java I could never find those flavors. Astonishingly, with the cold beer, I could savor those flavors that are more delicate.
- It’s gentler on teeth and your stomach. Less acid means it’s easier for your belly and your teeth. I used to rely on cream to help buffer the acid in the coffee on my digestion. Obviously, there’s nothing wrong with a little cream in your coffee (which contrary to the popular idea is not the same as half-and-half. Half-and-half is half milk and half cream).
- Decaf joy. You won’t find yourself relying on that caffeine hit to get you moving, but you acquire some of the advantages of drinking coffee. Read more about the advantages of decaf coffee here.
Conserves time. Brew and drink for a week! Chilly brew’s flavor is steady during cooling as it does with standard brewed coffee since the chemistry doesn’t change. Maybe you have tried to save some of the brewed coffee in your fridge only to find it’s not the next day drinkable? Cold brew can readily keep in your fridge for several weeks (if you might have that form of self-control which I don’t).
Anyone making decaf coffee may do it! Although you could try using a system that was particular for cold brewing like the Toddy, no special gear is needed.
The making decaf coffee process:
I enjoy making a double batch about weekly or so.
- All-Natural, fresh-roasted decaffeinated Swiss-processed coffee beans
- Filtered water (clean, toxin-free water makes much better coffee)
- Blendtec (but any blender, food processor or coffee grinder works)
- Tightly-woven cheesecloth
- Fine mesh sieve (like this one)
- Measuring cup
- Glass bottle to keep finished brew
- Large bowl
- Coarsely grind 1 cup of coffee beans (about 8 ounces) until it resembles gravel.
- Add ground coffee to the glass jar.
- Cover and let sit at room temperature (unless it’s hot – over 80F) for 12 to 18 hours. I let mine brew. If your house is not cold, you may also put this in the refrigerator.
- Take a cheesecloth (or coffee filter) and line a sieve over a big bowl.
- Stir the coffee mixture and strain through mixture over the filter into the bowl.
Your cold brew decaf coffee is prepared to drink.
This cold brew is concentrated, so you’re able to either beverage as is or add water, ice, and heavy cream when you ready to make a portion. If you prefer, you can also warm up a cup. Just be careful not to overheat it.
This should keep fairly nicely in the fridge for about three weeks.
See lists of the best decaf coffee here!