bottled iced coffee

North American cafes have been brewing coffee in advance for years to refrigerate and serve more ice than ice in warm summer days. Brewed, frozen coffee is usually prepared by cold brewing tea: coffee is soaked in cold or room temperature water for about ten to 24 hours, which is continuously extracted, filtered and stored in the refrigerator until it is placed on ice. Japanese cafes é and traditional kissaten have used special brewing equipment to produce cold coffee, tall and complex, and alchemy in all the glass towers often sit in the window slowly dripping the finished cold coffee into matching sockets. Some American cafes use these Japanese beers, although the less gorgeous, less expensive commercial cold wine BREW system is widely used, such as temporary systems, it is easy to create a cold brewing process. These products are different from the drinks prepared to drink coffee sold in the supermarket.

Supermarket products usually combine sweeteners and milk with preservatives and sometimes lengthy lists of other ingredients.

Bottled coffee we tested this month's articles are pure, naked things: coffee and water. They are bottled fresh and they will rot. Our two companies contact and add a small amount of vitamin C as a preservative; least. Our two companies contact and add a small amount of vitamin C as a preservative; least. The attraction is obvious: brewing coffee hot and then cooling is a tedious process that takes time and foresight, and it takes more time and foresight to make your own cold coffee at home, while pulling a bottle from the refrigerator and covering it on a hot afternoon, put the contents on ice, OK, American-an easy and convenient way. But the question is: how to put the excellent hot coffee and satisfaction of these products into a bottle, from there to ice and glass?

Taste sixteen bottles of coffee

We tested sixteen bottles of coffee for consumption made by fifteen different companies.

We tested sixteen bottles of coffee for consumption made by fifteen different companies.

Fifteen is cold; first, it is produced by using a proprietary pressure brewing system. Third, concentration, it is recommended to dilute water or milk before service or consumption. In some cases, the company is also brewing, bottling and selling other people's coffee; in other cases, everything the same company does: purchasing, baking, brewing, production, marketing. We ruled out coffee, added milk or sweetener, or contained any other coffee, water, and in both cases, a very small amount of vitamin C, and we realized that people like it in their iced coffee, milk, but, plus our rating system needs five categories to generate a score, so in aromatic places, this makes our irrelevant pre-brewed coffee with ice. We added a category of "milk".

We ruled out coffee, added milk or sweetener, or contained any other coffee, water, and in both cases, a very small amount of vitamin C, and we realized that people like it in their iced coffee, milk, but, plus our rating system needs five categories to generate a score, so in aromatic places, this makes our irrelevant pre-brewed coffee with ice. We added a category of "milk". We use whole milk iced coffee to add a fairly small amount, press 1 part to 8.5 part of the coffee milk.

Our agreement is simple: we measure 95 g / ml bottles, refrigerate coffee, add 45 g of ice, and try to taste it immediately, with more chances of melting ice. Then we had a second round of tasting coffee with 10 grams / ml of cold whole milk, the same weight / volume as ice. Again, we tried to quickly move the coffee and milk on ice.

The conclusion of cold brewing tea

We tasted a good agreement on the changes in these coffees, despite the fact that there was only one cold one. Some changes may vary in baking level or color, as well as details of some possible brewing methods. But the biggest difference seems to be the green coffee roasting / beer start. The highest grade slingshot coffee cold beer (94) is an Ethiopian coffee, apparently wet-treated Ethiopian, retaining its bright sweetness, at least some of its fruit and flowers are personality right from brewing to bottle from ice. It is not so much that you may be forced to marvel at what great Ethiopian coffee is, but only the excellent, sweet, balanced structure and complex taste Ethiopia hints at giving the bottle a superior cold coffee drink what is the experience for us: refreshing, sweet, gently bright, clean fruit color.

African coffee seems to dominate our high ratings; 94-point slingshot from fine wet-treated Ethiopian brewing sources