Le Froid: A Beginner’s Guide to Brewing Your Own Cold Brew

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We’ve already made it known: we here at Moyee like where Cold Brew is going. In fact, we’re pretty sure Cold Brew will be a household name by 2015. To find out more about the new caffeinated phenomenon, we met up with Hidde Stokvis and Job Wassenberg of Le Froid, quite possibly Holland’s most ambitious cold coffee brewers.

Moyee: Why all of a sudden Cold Brew here and there and everywhere?

Hidde Stokvis: “What makes Cold Brew so interesting is how easy it is to brew it at home.”

Moyee: Is there a secret to making it?

HS: There are two ways to Cold Brew, really: the Kyoto drip method and the soak method. The Kyoto drip is a slow drip process, water running through a device that looks like a chemistry set. When I say slow, it’s slow: it can take between 12 and 24 hours.

Moyee: Most people probably aren’t patient enough for that?

HS: The soak method takes just as long, but is a bit easier to pull off at home. You add ground coffee into a large kettle of water and let it soak for – here we go again – 12 to 24 hours, depending on how strong you want it. Then you filter it into a vessel and voila: Cold Brew.

Moyee: What method does Le Froid use?

HS: We use the soak method. It’s a fantastic and easy way to make Cold Brew, and it brings out all the subtle and complex flavors and aromas.

Cold Brew is a process of patience

Moyee: But technically, I can take home a bag of Limu beans and make my own Cold Brew, right?

HS: You could, indeed. Making Cold Brew isn’t that hard or complicated, but there are a lot of things that factor into making a really good Cold Brew. We’ve learned that the most complex coffee doesn’t make a good Cold Brew. Fruity and flowery nuances work best. Also, to guarantee the best extraction you need a really coarse grind.

Moyee: You willing to tell us your recipe?

HS:  No problem, it’s not top secret. We use a light roasted coffee from Africa, because this has the most fruitiness. In terms of measurements, we use 100 grams of ground coffee for every 500 milliliters of water. We let it extract for about 16 hours and that’s it.

Moyee: That’s it? 

HS: Cold Brew is a process of patience. Some people just don’t want to invest the time. There are shortcuts, of course, for the impatient. You can also pour the ground coffee into a filter and tie the top shut, then dump it in cold water for a few minutes. It’s like making a cup of tea. You can add ice cubes to chill it further, then milk, whatever.

Moyee: And if you’re too lazy?

HS: Then drink our stuff, because it’s really good.

 

More information on Le Froid, head to lefroid.nl

 

 

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