Coffee, the one thing I HAVE to have in my system before I even start my day. I used to go by fine with just plain old instant coffee, and don’t get me wrong, if I’m desperate enough and that’s the only thing around I WOULD still consume that. Just not decaf. Been there and done that. No thank you.
I know that there are some of you out there who are coffee connoisseurs. You know your coffee inside out. Me, well, not so much. So long as my long macchiato tastes “right”, then I’ll be fine. Unlike my earlier days of getting into the true brewed coffee, nowadays, it’s either a long black or a long mach. I’m simple like that.
But, I’ve gone to a few cafes and noticed the term “cold drip” coffee. I have no idea what that meant and thought maybe I should get a friend of mine, who also happens to have pretty good cred when it comes to brewing coffee. He’s my high school friend Gabriel, who is a barista and came in 2nd in the 2012 Western Australian Barista Championships and even won the Western Australian Latte Art Championships in 2015. So really, this guy makes a pretty decent (if not FAB!) coffee!
Gabriel is also a roaster, which means he roasts all the beans. Co-owner of Blacklist Coffee Roasters over in South Perth W.A, Gabriel roasts all the beans there for use at their cafe; Sprolo and all their other cafe accounts. To add to his accolades, Gabriel is also a licensed Q Grader, which is a qualification that allows you to grade coffee internationally. Q Graders go through a stringent 6 day course, which is known to be extremely difficult to pass. So if that doesn’t make my friend Gabriel an expert on anything and everything to do with coffee, then I rest my case.
N: Can you share with me the difference between cold drip coffee and the other type of brewed coffee we get served in cafes?
Gabriel: Both normal espresso-based hot coffee (like your flat whites and capps) and cold drip coffee use freshly roasted coffee. It’s how it’s brewed that is the difference.
Cold drip or cold brew is brewing coffee by dripping cold water slowly onto a bed of ground coffee and then using that water to slowly extract the coffee using gravity and then collecting said coffee in a vessel below. The resulting dripped coffee is used as a concentrate for iced coffee drinks.
N: What’s your advice for those who are not used to the taste of cold drip coffee?
Gabriel: Get used to it! Haha!! But seriously, if done well, I’m sure cold brew will and can be enjoyed by everyone.
N: Finally, how could one tell the difference between a “good” and “bad” coffee? Regardless of the way it has been brewed.
Have you tried cold drip coffee? Do notice any difference between the regular brewed coffee and that? Or you really don’t care as along as you don’t have to make your own coffee?