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The cold brew extract process requires grinding, but no heat.

If you wanted to completely nix the cost of electricity, you could even grind the beans by hand using a manual grinder, burning human calories all the way: *40 min.= 130 or more calories burned.

The coffee beans are first coarsely ground, and then  soaked in room temperature or cold water for at least 12 hours, with some coffeehouses and companies steeping the coffee for up to 72 hours. Grounds are then filtered out of the water after infusion using a paper coffee filter, a fine metal sieve, or a French press. The result is a delicious, concentrated coffee elixir.

Since the beans never come into contact with heated water, the process of extracting flavor from the beans produces a different chemical profile from traditional brewing methods, increasing the flavor’s complexity.

Coffeehouses already have refrigerators that must remain on 24/7 to store milk and juice etc. so it wouldn’t cost the business more to store the cold brew. Another thing is cold brewed coffee has a shelf life of at least a week, so if the drink is marketed effectively during the summer months, It would save the house time and money, as the coffee brews by itself, overnight.