Choose Between Two Options
- $10for two Groupons, each valid for $9 worth of coffee and breakfast food ($18total value)
- $20for four Groupons, each valid for $9 worth of coffee and breakfast food ($36total value)
- Click to view the menu
Cold-Brewed Coffee: A Pick-Me-Up 24 Hours in the Making
Iced coffee is more than a cup of joe gone cold. Find out how cold brewing improves flavor with our introduction to the art.
Ever since the first coffeehouse opened in Istanbul in 1554, the drink has been brewed more or less the same way, with hot water poured over grounds. Along the way, the advent of percolators and cotton filters eliminated the gritty residue, but no advancement challenged the tenet that coffee be brewed hot. In the 1960s, however, while the scientists at Mr. Coffee were working out hot plates for their home kitchen machines, a young chemical engineer was stumbling upon a much lower-tech method for turning consumer-grade beans into a delicious beverage.
Though Todd Simpson didn’t invent cold-brewed coffee, after tasting it for the first time in South America, he instantly recognized its surprising lack of acidity (not to mention the Technicolor flavor notes against its hot-brewed counterpart’s monochrome). Reasoning that his mother, who suffered from stomach problems, might be able to enjoy coffee again, Simpson devised a way to extract the cold-brewed syrup from a simple contraption that consists, more or less, of a mason jar, a small plastic carafe, and a cork. Because the process uses time (generally 6–24 hours) rather than heat, the water draws the full, fruity flavor from the beans without drawing out its oils and their acidic compounds. The resulting coffee concentrate—which is generally mixed with hot or cold water to taste—is 67% less acidic than hot-brewed coffee and keeps its flavor for up to a week.