The summer is almost here so be sure that there will be more and more customers at your coffee shop who will order cold refreshing coffee drinks. It’s a part if your barista job to know the recipes by heart and be ready to brew whatever your customers wishes.
In this online barista training course we’ll talk about the difference between iced coffee and cold brew technique. A good barista must know this difference. Knowing best summertime drinks will also give you and your coffee shop a great advantage.
Usually, cold brew coffee is twice as expensive as iced coffee. Why is it so? Well, cold brew takes much more time to be prepared. First of all, you pour cold or room temperature water onto the coffee grounds and leave it soak for 12 hours or more. It mean that cold brewed coffee never comes in touch with hot water.
The time is the key here – it extracts caffeine, acids and sugars, what hot water usually does in an espresso. Usually the concentration of caffeine is twice as big as in a regular coffee.
After 12 hours you filter the coffee so that there’s no grounds left on the bottom. The result is less watery, smooth, less bitter coffee, you can also sense chocolate notes. Cold brewed coffee has lower acidity level and is suitable for people with sensitive stomachs.
When serving you can put some extra ice cubes and syrups.
During your barista training you will need to master your iced coffee skills, because these drinks will be ordered much more often than cold brews. Honestly speaking, not many customers know about the cold brew technique yet. So get ready to juggle your ice cubes around.
Iced coffee brewed as any other regular coffee – either espresso or manual brewing – and then cooled down by pouring over ice cubes. If you are preparing an iced Americano, you want to fill the glass with the desired amount of cold water, then add a double espresso and only after it – ice.
At you barista job you’ll be asked to prepare iced lattes too. First, portion milk into glass or plastic cup approximately half full. Then pour a double espresso into the cold milk and fill the cup with ice. Don’t pour espresso right over the ice cubes because it’ll quicken the dilution.
A great idea – and many customers will definitely order this – is to brew iced coffee manually, let’s say with a Chemex. So you place ice cubes inside of the Chemex and let the coffee drip right onto them. For this brewing technique you’ll want to use slightly more coffee to maintain the richness of the drink. The ice cubes will melt down releasing more water. You don’t want your drink to taste thin and watery.
This method allows you to preserve the richness of the coffee, its aroma and acidity so valued by all coffee lovers. Iced coffee preserves all the qualities and the body of a regular coffee while being more refreshing and suitable for drinking out in the shade on a hot day.
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