The reason I made this because I tend to suffer from heartburn after I drink hot brew coffee. This is because the hot brew method produces a high-acid drink which is bad for people who has these stomach issues.

By brewing the coffee at lower temperatures, many of the solubles in the coffee beans do not completely dissolve, resulting in lower acidity and lower caffeine content when brewed in equal volume.

The benefits of cold brew coffee

1. Same smell-taste, different chemistry, lower acid.
Cold-brewing does a lot to close the 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. 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. Because of the acidity, so many people add so much milk and sugar. 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, more flavor, prepare your taste buds.

Cold-brewed iced coffee has big advantages, like, for example, it tastes better. 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. With cold-brewing allowing so many more coffee flavors to shine through. Additionally, the flavor of cold-brewed coffee won’t change over time. Cold-brewed coffee has never been brewed in a hot temperature, 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.

References:

https://en.wikipedia.org/wiki/Cold_brew_coffee

https://en.wikipedia.org/wiki/Coffee

https://mic.com/articles/123846/science-shows-why-...

http://augustafreepress.com/maximize-healthfulness...

http://www.thedailybeast.com/articles/2009/08/18/c...

http://healthylivingmadesimple.com/benefits-drinki...

http://www.huffingtonpost.com/glamour/is-cold-brew...

Step 1: The Ingredients

You can buy this ingredients in your grocery store.

Arabica's (or Robusta's) coffee ground (the ratio of 1 cup of coffee ground to 4 cups of water)
A glass of cold water.

Additional ingredients

Honey
Milk

Tool

A strainer (a coffee filter, a fine mesh sieve, or layered cheesecloth)

Step 2: Cold-brewing Is Easier Than Pie.

The process of making cold-brewed coffee is simple.

I combine one cup of coarsely ground beans with four cups of cold or room temperature water, then I give the mixture a stir, and let the magic of infusion go to work.
The mixture should sit for about 12 hours (I put it in the refrigerator over night), so I make a batch at night and it will be ready to drink in the morning.
Before drinking it, though, I strain the solution through a coffee filter, a fine mesh sieve, or layered cheesecloth so I don’t get a mouth full of grounds. I filter the mixture once or twice, and I got myself a delicious coffee that will stay good for about 10 days. (You can also use the steep method).
You can add honey or milk, but I prefer plain coffee.

Notes

Cold-brewed coffee doesn’t go stale as quickly as hot-brewed, so feel free to make a big batch and enjoy the ease of your new morning coffee. The flavors is locked in.
Cold brew is up to 60% less acidic than typical, hot-brewed coffee, and it keeps fresh in the refrigerator for up to two weeks.

HAPPY MAKING!

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