How to Make a Quick Cold-Brew Coffee
Love cold-brew coffee but hate the time commitment? Try this speedy technique
If you’ve set foot in a trendy coffee shop in the last few years, you’ve probably encountered cold-brew coffee. This cooler cousin of your everyday cup of joe is steeped without heat, leading to a smooth, low-acid brew that’s perfect for sipping under a market umbrella on a warm summer day. Given cold brew’s rich body and crowd-pleasing flavor, you might wonder why it hasn’t yet sent the standard iced Americano off to cold storage. Here’s the thing: Compared to the house drip, French press or even the fanciest of espresso drinks, cold-brew coffee takes a hot minute. Okay, make that a hot day.
It doesn’t have to be that way. The secret to cutting that 12-hour brew time down to about the length of a summer blockbuster is already sitting right on the coffee-shop counter. You know those handy whipping siphons baristas use to put the finishing touches on your mocha? They’re not just for cream. At ChefSteps, we use them to whip up everything from fresh sodas to cocktail toppers to silky-smooth sauces. And they’re the key to our technique for steeping a rich-bodied cold-brew coffee in as little as two hours. Here’s how we do it.