Yimmies

Cold Brew Vs. Iced Coffee

     Heading into April, we begin drinking our classy ice beverages again and enjoying the delicious sun will sipping on some smooth iced coffee or tea. Check out our read below on Cold Brew Vs. Iced Coffee to get a fine understanding of what separates the two.     


Now if you are like me, and you crave the strength of any caffeinated beverage but prefer a lighter tone/roast you will find that your taste buds have meet their match, especially if you sip the delicious El Salvador roast (my personal favorite). But when it comes to "Cold Brew" vs. "Iced Coffee", what separates them? The answer is very simple yet overlooked quite commonly. And that answer is the brewing process. Cold brew's have a very unique and quite fitting brewing process that I believe all cold drinking should maintain as an equivalent of a regular drip brewing.

Source: http://www.foodandwine.com/fwx/drink/why-cold-brew-coffee-may-be-better-you-hot-coffee

     As I mentioned, the cold brew process is quite unique and fitting for it's temperature. Majority of cold brew's are done in a single, whole 5 pound batch and the process is a timely one and must be prepared the day before. The whole bean medium roast batch (or size of your liking and roast of your liking) is grinded and put back into the original bag. A whole 5 pound bag of coffee contains around 375 - 400 tablespoons of coffee, equivalent 1,500 fluid oz's or approximately 12 gallons of water. The brewing process we use is a 1 tablespoon to 4 fluid oz ratio, so we transfer all 5 pounds of grinded coffee to a 15 galloon container. You first insert a coffee net into the 15 gallon container, this net separates the liquid from the coffee grinds. After the net is securely wrapped in the container, the grounds are dumped in and you begin filling cold water to the brim. After so, put in the fridge 12 to 24 hours to begin the slow but soothingly delightful process of a cold brew. Patience is our biggest enemy here. Now, keep in mind when coffee beans are ground down they lose about 1/2 of their size so combining all these into a 15 gallon container does seem plausible, especially when the coffee grounds begin absorbing the water. Cold brews usually aim for a temperature around 32 to 40 degrees fahrenheit where the process is most effective, and is standard FDA recommended refrigeration temperature. After 24 hours has passed, pull out your heavy 15 gallon container, carefully remove the net to not let any of the grounds make contact with the liquid, and dump the beans (or for you planters, you could mix it in with the fertilizer, but that’s another discussion). Now, cold brews are concentrated out of the container, so you have to cut it! We usually cut it 50/50 or 40/60 with cold water. The Cold brew should last anywhere from 24-72 hours. After 72 hours we recommend dumping. And voila, poor in a glass cup with some cream, vanilla syrup over ice and you have a delicious cup of sweetened cold brew on a hot summer day.

Source: www.huffingtonpost.com/2014/06/30/iced-coffee-tips-hawaii_n_5531724

     Now, back to the standard and world renown champion Iced Coffee. A lot of businesses brew a hot cup container of coffee, and refrigerate it until the beverage is cold, and other businesses only brew a strong, extracted amount of coffee, cut with ice water, then that makes a iced coffee. Most consumers are satisfied with just this, but the biggest issue which is often avoided and overlooked in this process is dilution. A lot of companies cut their coffee, with hot brewed extract, then dump over ice, and then cut again with water. The issue is, when you put hot coffee over ice, you produce water so you will get a very watered down taste which doesn't really taste good, and believe me, you can taste the difference once you compare. Besides that, the general process and concept of Iced Coffee is quite simple, and is most commonly drank.

     Now, the choice is yours, choose the very elegant and concentrated Cold Brew, or the world champion and family favorite Iced Coffee.

5 Tips for Better Iced Coffee

Yimmies Cafe Iced Coffee

Watered down cold coffee, un-tasteful, lacking flavor, bitter or bland, is the poor excuse for coffee you probably make every day and you have been passionately yelling, “HOW DO I MAKE BETTER ICED COFFEE?”. Well, don’t yell, because we are here to help! Here are the top 5 tips for making the best iced coffee your luscious eyes could feast on, and possibly become Hokage someday. (Believe it.)

Tip #1 – Make Your Coffee Strong

Before you go talking about how you can’t handle strong coffee, let us explain! When you make iced coffee, you are pouring a hot beverage over ice, which in turn melts that ice. You fill up the cup (all the way) with ice. After that, pour the hot coffee in and it will fill up with a lot of water and ice, because the coffee is going through a process of cooling, it will melt the ice, thus diluting your coffee.

Tip #2 – Do Not Refrigerate Your Coffee

If you make your iced coffee by brewing it, refrigerating it, then pouring it with over ice, you might want to stop. In theory, there is nothing wrong with this at all, but you risk quality for convenience. When you refrigerate your coffee for future consumption, you allow the coffee to age more, especially in a cooler atmosphere, coffee will begin to form very interesting layers of bitterness (like souring of the lips) and this depends from roast to roast, which brings us to our next tip.

Tip #3 – Pick Good Roasts

When brewing iced coffee, we find a medium roast is the best since it handles the textures so well. A light roast will taste too watered down, and a dark roast will over-power the water with cold temperature. We recommend a Kona, El Salvadorian, or Metropolis’ Schweik's Blend for your iced coffee needs.

Tip #4 – Clean Your Coffee Machine

This is a very general tip which a lot of people don’t do. The mineral build up on your coffee machine can alter the taste which will push your ultimate goal of making the best cup of iced coffee. Stay clean, keep yourself safe and use a little mineral remover or descaling solution for your coffee machine. Here is a good one to pick up.

Tip #5 – Using Milk or Dairy Additives

Make sure when embellishing your iced coffee to use a heavy creamer, as skim or 2% milk will water down your coffee, more fat equals more flavor. Personally tested (and what we use for our Cold Brew!) lactose-free creamers and dehydrated creamers work well with iced coffee as well, so do not be afraid to dabble in that field.


In case you are wondering, here is how coffee shops make iced coffee, grabbed from our previous blog, “Cold Brew Vs. Iced Coffee” Here is a run-down, plus some.

  “…A lot of businesses brew a hot cup container of coffee, and refrigerate it until the beverage is cold, and other businesses only brew a strong, extracted amount of coffee, cut with ice water, then that makes an iced coffee. Most consumers are satisfied with just this, but the biggest issue which is often avoided and overlooked in this process is dilution. A lot of companies cut their coffee, with hot brewed extract, then dump over ice, and then cut again with water. The issue is when you put hot coffee over ice, you produce water so you will get a very watered down taste which doesn't really taste good, and believe me, you can taste the difference once you compare. Besides that, the general process and concept of Iced Coffee is quite simple, and is most commonly drank.”

 

Becoming a Coffee Hero

You use too much paper. Yes, you. You use too much paper, and you probably don’t even realize it. But I, a blogger, can help you. I have easily set in motion a solution that will help fix your unhealthy habit, along with millions of others. The solution is simple, and shocking at first, but a wave of comfort and logic will set in and you will be put to ease of the challenging epidemic that is heading our way. When you buy coffee at a cafe, ask for a ceramic or glass cup. Yes, I know you are sighing and probably find this somewhat uncomforting and a trivial nuisance, and yes many order your cups to go, but if you are sitting down in the café or coffee shop, ask for a ceramic or glass cup. Now, sit back, grab some popcorn (or coffee) and get ready for some fact checking statistics.

Americans consume 400 million cups of coffee per day, equivalent to 146 billion cups of coffee per year, making the United States the leading consumer of coffee in the world.
— HuffingtonPost.com

Usually hot drinks are brought out in a ceramic cup, and a cold drink is brought out in a glass cup. The thought of having a hand-crafted beverage in a cup that you would usually use when you are at home, gives you a very pleasant experience.  The taste is more pure, simple and clean. You could say it’s a renewable organic product. You just clean ceramic, whereas recycling a paper cup is much costlier for mother nature. Rather than that, the comfort along with having a ceramic instead of a paper cup is great. It invokes emotions that relate to an “at home” feeling and one that allows you to focus more and stimulate ideas. Though science hasn’t confirmed this, nor do I think that there is even a study on this topic out there, I found this true for me. On top of that, we just consume a lot of coffee, and it so happens to be a lot of them are paper.

 

According to the paper industry, Americans will consume an estimated 23 billion paper coffee cups in 2010. Rob Martin, the Vice President of Merchandising and Production for Tully’s Coffee, estimated the 2006 use usage at 16 billion paper cups.
— Sustainabilityissexy.com

To say that we consumed beverages that carried about 23 billion paper cups in 2010 has a lot to say about our economy and our social lifestyles. It is also a reason why Yimmies Café is going to be initiating a frequent consumer program. When you, the customer, are frequent drinkers at the café, we make a cup with your name on it and leave it in our store so you don’t have to carry the cup around with you. On top of that, Yimmies will holding through on weekly cup orders, so if you want a drink ready at 7am, we will make it at 6:59, so that when you walk in through that Yimmies door, it is hot and ready for you to grab and go. The systems allow for fluid use as well as preventing the waste of materials.

 

We want to change the world, for the better. If that means reducing the number of pointless cups we use and/or throw away, then let it be. That is what this blog is all about, the Yimmies blog is about spreading knowledge, key in power and the sharing of information that revolves around this world of coffee and tea lovers. We will make Skokie the go to coffee shop. The goal is to make Skokie the city of coffee, and we are pretty confident that this will happen. We want to have a second Seattle, and with Yimmies and Skokie, and the power of coffee, we can achieve, and we hope you will join us.

 

So, be a hero and pick up your stuff, grab your book or laptop, head over to Yimmies, and when you make you order, ask for your drink to be, “for here”.