Hello, this is Harry. In our previous post, we discussed coffee beverages that are made by combining espresso with water. This time, we will talk about two coffee drinks that don’t use espresso but are based on water: Cold Brew and Dutch Coffee. Both Cold Brew and Dutch Coffee use cold water for coffee extraction, but they differ in origin, extraction method, and flavor. Let’s take a closer look at each coffee style.
Cold Brew vs Dutch Coffee: Differences and Features
Cold Brew and Dutch Coffee are both brewed with cold water, but their extraction methods and flavors have distinct differences. Both of these coffee styles are popular among coffee enthusiasts, and understanding the differences can provide an even more exciting coffee experience.
1. Cold Brew
Origin:
Cold Brew is a relatively new coffee brewing method, but its origins can be traced back to the 19th century. It is said to have been influenced by Japan’s “iced coffee” and became commercially popular in the United States during the 1960s, especially as a refreshing drink during the hot summer months.
Extraction Method:
Cold Brew involves slowly extracting coffee using cold water, typically over a period of 12 hours or more in the refrigerator. The coffee-to-water ratio is generally set between 1:4 and 1:8. Since this method does not use heat, it produces coffee with less bitterness and acidity, resulting in a smooth and rich flavor. After brewing, the coffee is filtered to remove the grounds and served over ice.
Features:
- Smooth and rich flavor
- Low bitterness and acidity
- Slow extraction with cold water
- Popular as a summer drink
2. Dutch Coffee
Origin:
Dutch Coffee originated in the late 1600s in the Netherlands. During this time, the Netherlands was a central hub for coffee trade, and the Dutch developed a method of slow extraction at room temperature to extend the coffee’s shelf life. The name “Dutch Coffee” comes from its origin in the Netherlands.
Extraction Method:
Dutch Coffee is extracted very slowly at room temperature or with cold water. Typically, the coffee grounds are slowly dripped with water over a period of 12 to 24 hours. This slow-drip method is similar to pour-over coffee, allowing the coffee to be brewed gradually, resulting in a complex and deep flavor profile. The resulting coffee is concentrated and is usually stored in the refrigerator, to be diluted with water or milk before drinking.
Features:
- Long extraction time (12 hours or more)
- Water slowly drips over coffee grounds
- Complex and deep flavor
- Often served cold, but can be enjoyed hot as well
Cold Brew vs Dutch Coffee
- Extraction Method:
Cold Brew uses cold water to steep coffee grounds slowly, while Dutch Coffee involves water slowly dripping over the coffee, much like the pour-over method. - Flavor:
Cold Brew tends to have a smoother, heavier, and richer taste with less bitterness and acidity. In contrast, Dutch Coffee has more noticeable acidity and a more complex, deeper flavor due to the longer extraction time. - Aging:
Both Cold Brew and Dutch Coffee benefit from aging. After extraction, allowing them to sit for 3-4 days can enhance the flavors, similar to how wine improves with aging. For the best experience, it’s recommended to drink them after a few days for a richer taste.
Q.lab’s Special Cold Brew Machine
At Q.lab, we have a unique Cold Brew Machine that offers a special experience. This machine extracts coffee in a short amount of time with cold water, yet it produces a flavor that is as rich and deep as coffee brewed over a long period. Additionally, the beans we use change regularly, giving you the opportunity to experience a variety of coffee flavors through Cold Brew.
Come visit us and try our smooth and rich Cold Brew! It will offer you a completely different charm compared to an iced Americano. Don’t miss out on experiencing the special Cold Brew available only at Q.lab!
