THAT COLD STUFF is changing the game when it comes to Perth's Cafe culture and here is why.
A riddle to fire up your brains just in case you haven't had you daily dose of caffeine yet! If coffee is best served cold, why boil and brew what eventually needs to be iced?
That Cold Stuff is the answer. Todd Simpson claims to have tasted cold-brewed coffee while traveling in Peru in 1964, and to have brought the “ancient Peruvian process” back to the U.S. and we while travelling to the U.S in 2016 have bought that ancient process to the West Coast of Australia. But the truth is far less mysterious.A riddle to fire up your brains just in case you haven't had you daily dose of caffeine yet! If coffee is best served cold, why boil and brew what eventually needs to be iced?
The truth is, if you put something in water—and that something is at all soluble, meaning it can dissolve—it will infuse the water with its flavor. Age whiskey in a sherry cask and it takes on flavor from the wood. Put berries or herbs in your vodka for a few months, and you’ve got infused vodka. Coffee works the same way. Put coffee grounds in water, and boom! You’ve got coffee. Obviously, heat accelerates the process, but that’s not all it does. Heat and the chemical chain reaction that occurs when introducing it to a top quality coffee bean also makes coffee far more acidic, which some coffee tasters demand for top “cup quality.” Jim Reynolds, brewer and longtime taster for a large US based coffee chain, says he’s always considered the flavour of cold-brewed coffee to border on insipid and bland (though he admits to using it in cocktails, something we have been know to do here at That Cold Stuff from time to time). But the tides of taste may be turning against him. Big Brand Coffee shops—from Melbourne, to NYC to Sydney to LA—are going cold, and now That Cold Stuff is giving you the chance to enjoy it in your home with out the hard work, our secret, never you mind :) -Just have it known that we have done all the hard work for you. Cold-brewing is catching on in cafés across the country, and here’s why:
“With temperature change comes change in taste, but because cold-brewed coffee eliminates most of that temperature change, flavor is locked in. In other words, your day-old cold-brew won’t taste stale like day-old coffee.”
1. Same energy, less bitterness: different chemistry, lower acid.
Remember the first time you drank coffee, as a kid, and the taste didn’t quite live up to that amazing smell? Cold-brewing works on closing that smell-taste gap. Taste is in the chemistry, and exposing coffee grounds to hot water releases oils that won’t dissolve at lower temperatures. These oils are full of acidic compounds that give coffee its famous bitter bite. But along with that bite comes acid-shock, which anesthetizes the tongue and prevents the taster from perceiving the subtle nuances in coffee’s flavor. Ever read the tasting notes that claim to have Chocolate burst of flavour with a floral finish and wonder where the hell it was. We will tell you. It was masked by the release of the fatty oils and acids from when the been was exposed to the heat and 9 bar of pressure pushing through it to give the coffee quick extraction. Sure, that acid may be nice in a hot cup of coffee, but for iced coffee, it’s a detriment; it doesn’t let you perceive coffee’s luscious fruitiness. Is it any wonder that so many people add so much milk and sugar?
According to some studies, cold-brewed coffee is 67 percent less acidic than hot-brewed. Without all that acid, the burnt flavor that plagues hot-brewed coffee is eliminated. Plus, the reduced acid makes it healthier for your stomach and your teeth.
2. Less acid means more flavor: Prepare to taste what you’re drinking.
That Cold Stuff has many big advantages, the two biggest in our eyes, it tastes better AND it is better for you. In this day and age of the health conscious individual why wouldn't you want some that not only tastes good but is also good for YOU. Since cold-brewing produces a low-acid drink, coffee’s other flavors are more readily detected. Those undertones of chocolate, fruit, and nuts jump to the forefront. Coffee entrepreneurs around the world agree that the cold-brewing process “produces a much more balanced flavor with increased sweetness.” With cold-brewing allowing so many more coffee flavors to shine through, our bean of preference is likely to change regularly, at the moment we are using a special roast from our suppliers here in Perth. Be assured the roast we use is not your ordinary roast it has won numerous medals at national food and coffee shows ensuring your experience with That Cold Stuff will be one you are sure to remember.
Additionally, the flavor of cold-brewed coffee won’t change over time. Cold-brewed coffee has never been hot, so its chemistry doesn’t change as it cools. As soon as you filter out the grounds, you’ve got a stable solution. With temperature change comes change in taste, but because cold-brewed coffee eliminates most of that temperature change, flavor is locked in. In other words, your day-old cold-brew won’t taste stale like day-old coffee.
3. Avoid the Big Coffee Chains siren’s caffeine call and save your time for That Cold Stuff.
That Cold Stuff exposes Perth`s expensive coffee scene for what it is: a ripoff. Expensive daily coffee? Unnecessary. Using vinegar to break up the calcium carbonate deposits in your coffee maker? What coffee maker? The only thing that you need is a fridge to keep you pouch of That Cold Stuff in and at a cost of around $2.50 a coffee you cant go wrong. For those who like it hot, fear not. That Cold Stuff can also become That Hot Stuff without any dramas simply replace the cold water or milk with warm water or milk and you have a delicious hot coffee in seconds without the price tag!
5. The truth will set you free: That Cold Stuff more then just another iced coffee.
Another wonder of That Cold Stuff is the versatility of the product. Because you’re dealing with a more stable solution, you can do almost anything with it. If you like your coffee hot, add boiling water to the more concentrated syrup; you’ll have fresh hot coffee with the taste and low-acid benefits of cold-brewing. If you find that perfect strength cold-brewed mix, but don’t want ice diluting it, freeze the mixture and use coffee ice-cubes. As they melt, the iced-coffee won’t get any weaker. It’s perfect for a picnic or a day on the beach. (But be careful. Ice cubes often pick up taste from the other things in your freezer.) Many recipes don’t call for brewed coffee, because it’s just too acidic, but add a shot to your Acai bowl for example and it gives it a nice little pick me up. That Cold Stuff is perfect for adding the coffee flavor, without the acid. It’s great for baking or marinating, and it’s perfect for a nice cool espresso martini, or however the hell you want it. As with everything in life don`t be afraid to experiment and if you find a way you really enjoy it be sure to let us know Instagram or Facebook @ThatColdStuffAu