Cold brewing is one of many processes for brewing coffee, and is just one way of making iced coffee. Cold brewed coffee has a full-flavored, very smooth, velvety taste. It is less acidic and less bitter than other types of coffee with a hint of chocolaty, nutty, natural sweetness. It’s the perfect drink for a hot day or an afternoon pick-me-up.
You may wonder why anyone would need a specific product for making cold brew. Won’t any container work? Yes, but there is another method of brewing cold that many would consider superior to the immersion method: slow drip. Slow drip mechanisms like the Yama tend to be expensive but produce incredible coffee. Instead of the water and coffee being mixed continuously for several hours, each drop is sent into the bed of coffee separately and eventually falls through and into a container.
Cold brewing is a visually appealing process. There are three levels: water, ground coffee, and a coffee collection chamber. Water slowly drips from the water chamber into the coffee chamber, saturating the coffee. Once the coffee grounds are saturated the coffee drips down into the coffee pot. This is a slow process; it can take anywhere between 3 and 12 hours depending on drip rate you select.
I think the Cold Bruer may be something worth watching long term and possibly even contributing to. A $50 pledge will reserve you your very own Cold Bruer, which is much more reasonable financially for most than a $230 Yama dripper. Check out their Kickstarter video and see for yourself if the Cold Bruer is the the future of cold brew!