What is cold brew coffee?
Cold brew coffee is a beverage made by steeping coarse ground coffee in cold water for 12 to 24 hours, then filtering to produce a smooth, less acidic concentrate that is diluted with water or milk before serving.
Cold brew coffee is produced by submerging coarse ground coffee in cold or room-temperature water for an extended period, typically 12 to 24 hours, allowing the water to extract flavour slowly without heat. The long steep time pulls out coffee solubles more gently than hot brewing, resulting in a concentrate that is then strained through a filter and diluted with water, milk, or ice to reach drinking strength.
The method differs from iced coffee, which is hot-brewed coffee cooled down quickly after extraction and served over ice. Because cold brew relies on time rather than temperature to extract flavour, the final drink tends to taste smoother and less acidic than its iced counterpart. This lower acidity appeals to people with sensitive stomachs or those who prefer a naturally sweeter cup without bitterness.
Cold brew concentrate keeps well in the refrigerator for two to three weeks, making it practical for cafes to batch-brew and serve on demand. Many Puchong speciality cafes stock it as a year-round option, especially during hot months. You can find cold brew offered by specialty coffee providers across the area, often served black, with milk, or in milk-based drinks like cold brew lattes.