Starbucks Cold Brew

Just don't do it!  I've tried Starbucks cold brew twice now, once when it first came out and again this afternoon. It's just not good! Don't get me wrong, I appreciate Starbucks and never want to be so much of a coffee snob that I forget Starbucks' granddaddy role in this wonderfully vast indie coffee shop ecosystem. Tribute where tribute is due.

Anyway, on to the coffee. It's bland, flat and bitter. Bitter!! Cold brew should NOT be bitter. Cold brewing your beans is supposed to do the opposite of bitter. I had to add a bunch of cream and (gasp) sugar to it to make it drinkable. If you know me I NEVER put sugar in coffee. I don't like the way it makes coffee taste.  I asked about which blend they use to make it because some of them are pretty decent. In fact I think their seasonal Kati Kati blend makes a great cold brew. The baristas didn't know. The cold brew is shipped to the locations and just says "cold brew" on the container. Sigh... Cold brew is the easiest, most foolproof way to make coffee, and it's the best way to make your beans taste good. (I direct you to my recent post about how easy it is).  Heck, it's so easy I make a pitcher of it at work!  This total lack of flavor makes me wonder if it's true cold brew or if they hot brew then cool it down. And they certainly aren't using good beans.  After all, I can buy a bottle of Stumptown cold brew, which is brewed in Portland, and know it will be fantastic.

That's it. A quick post this time. Starbucks is following the trend of the local, independent shops who make great cold brews. But they just aren't getting it right.  Maybe they're too big, too corporate. They should have their stores make it themselves the night before. It would be a much better product.  All this having been said, there's worse coffee out there, but don't bother.  You can get better even at Starbucks. Don't waste your money.  2 out of 7.

Maybe soon I'll venture out to see how Peets does with theirs.

COLD BREW COFFEE BREAKDOWN

Last year I was asked to guest blog about cold brew for Etta + Billie.  Alana, soap maven extraordinaire, knows I'm as passionate about coffee as she is about Etta + Billie. She also knows I don't have a lot of time or inclination to spend doing fancy things with fancy equipment. So, when I say making your own cold brew is easy - it's EASY. It requires no fancy equipment and it is practically no-fail. Now, let's get down to the nitty-gritty grinds!

Why cold brew? Cold brewing gives you a wonderful, delicious cup of coffee without the bitterness and acidity that heating the grounds imparts. You'll start to enjoy coffee for all the nuances and 'notes' your beans have.  If you are sensitive to the acids in coffee this is a way to enjoy your favorite beverage again.  If you love iced coffee it's the way to go, incredibly convenient.  I've even heard that some people will make an extra strong batch then add boiling water to make a hot cup. I haven't tried it this way yet, but it's an interesting idea.  

For a basic set up you need beans, some sort of filter to put them in (like a nut milk bag (here's the one I have): http://www.amazon.com/Amazing-Nut-Milk-Pure-Joy-Planet/dp/B001UEPGFY/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1402780984&sr=1-1&keywords=amazing+nut+milk+bag)

Basic Cold-Brew setup

or disposable filter bags for tea), a 2-liter pitcher,  and a refrigerator. I also like to use a mesh strainer to capture some of the sludge. Here's a shot of my set up. Today I'm using a nice dark roast from Paramo Roasters, Shadowplay. I'll use enough beans for about 1.5 cups at a medium to coarse grind. Too much finer and you'll have a lot of sludge.  Here's the beauty of all this, just about nothing you could do is wrong. You can't really do too much or too little! If you make it too strong then you have a concentrate that you can then add water to taste.  Too little and no need to dilute, you can just drink it straight. Well, I suppose you could make it too weak, but that's subjective.  

The how:

1. Grind your beans. (or get the shop to do it for you, even easier!)
2. Scoop into filter bag. (use at least 1.5 cups for a 2L pitcher)
3. Place in pitcher.
4. Add water.
5. Place in refrigerator overnight (or longer).
6. In the morning remove the bag and give it a good squeeze.
7. Set grounds aside for use around the house. (more on that later)
8. ENJOY! - Add water, sugar, and/or milk to your preference

Some final notes:  

mmmmm....

If it lasts that long, cold brew will be good for up to a week-and-a-half in the refrigerator.  If you run out of time the next morning and have to decide between catching the bus or straining your coffee grounds - go get that bus.  Trust me, your cold brew won’t be ruined if left longer - I’ve done it, it’ll just be more concentrated!  I keep repeating myself on this, but there’s just about nothing you can do to cold brew to make a bad batch!

Some people think you should only use espresso roast. I disagree, I say use what you have on hand!  This will work with just about anything. Do you have family who love you and know you love coffee but know nothing about it themselves? This could be the only way to salvage that nearly undrinkable bag of beans they gave you. Cold brew requires no special equipment.  Some sort of filter bag if you want, but even then some people put the grounds straight into the pitcher and filter through a fine mesh strainer afterward. Can you get fancy equipment? Sure, but I say go lo-fi and spend the money you saved on the beans you want to drink, or a yummy smelling coffee scrub from Etta + Billie.

What to do with all those coffee grinds:

• Use them in your plants. They'll love the nitrogen, especially starter plants.
• Use them as a natural pot scrub. Used grinds are great for scouring pots and pans. Just put a scoop on your sponge.  
• Also scrub your hands when you need a little extra power. They’re great if you've been chopping garlic or onions, too.

There you have it, cold brew coffee in a few easy steps.