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.

Paramo Coffee

View to the Promenade

If you’re like me, the words Sightglass and Stumptown get you salivating like Pavlov’s dog! Then you need to know about Paramo Coffee. This shop has a FANTASTIC pedigree.  Involved in the bean side of things is Gabe, the buyer and roaster who perfected his skills at these places (my two personal favorites). On the retail side of things is one of the gentlemen who founded Modern Coffee over in the Tribune Building in Oakland.  (If you haven't been there I highly recommend it for it’s truly modern concept, but that's a review for another day.)  Paramo Coffee Company is a relatively new (6 months) East Bay roaster who does a wonderful, well-thought-out job with its beans.   The coffee shop is even newer (only a few weeks), filling a coffee dead-zone in this particular section of the FiDi, their philosophy is that really good coffee should be accessible without the (often lampooned) attitude.  Located in Embarcadero 4, it's in a great location to accomplish this by serving tourists and locals alike. It is easily accessible from the Ferry Building and the Bart Embarcadero station.  

The Storefront:

Got Paramo?

It's a small space, in one side, order coffee and/or pastry, out the other, with plenty of seating out in the covered Promenade.  The space is clean and modern, yet inviting. Service was very friendly and everyone was happy to chat about coffee or anything else you might want. And they didn't kick me out when I accidentally muted their sound system. :-) The only issue I encountered were technical issues they were having with their POS system.  They had problems over a few days with their new system (which have since been resolved) ringing people up but they overcame the minor hiccups with grace and pleasantness.

The Coffee:

On my first visit I got my usual test cup when checking out a new shop, a small cappuccino (standard double ristretto).  The roast was a delicious nutty, warm pull, not the typical bright, citrusy feel.  It reminded me of Ninja Star Coffee out of Sebastopol (Yet another review for another day, so much coffee, so little time?), and I thoroughly enjoyed it. I have since discovered that the milk ratio can change the taste notes. A regular cappuccino is a cup of warm, nutty comfort. Add an extra double-pull and the complexities come out, warm, bright strength.  Their drip roasts are where they shine, and outshine over-hyped shops such as Blue Bottle.  Sold in smaller batch, half-pound bags, they let you know where the beans come from and when they were roasted.  Ask for a sample of the brew of the day and you'll get a generous taste.   

The Food:

They don't have a lot of food offerings, but what they do have will more than satisfy a craving. They get their baked goods from Wholesome and Starter bakeries and had tempting offerings on display from golden scones, flaky croissants, and decadent muffins.  They also had cronuts that looked like light, fluffy little clouds of carby goodness.

Blurry picture of my cappuccino
made by the man

Coffee Geekery:

Yesterday I stopped by for a lunch time cappuccino, getting my preferred small, quad cap. Gabe was there calling pulling the shots and introduced himself. He and everyone at Paramo are nice people who have a passion for coffee from start to finish.

Now that you know, Go get your Paramo on!

6/7 stars, worth going out of your way for.