- Arianna Auber American-Statesman Staff
Although we tend to seek out a steaming cup of joe when the temperatures have dropped and a tall glass of iced coffee when the sun is blazing, we can enjoy cold-brew coffee year-round, no matter what the weather is doing.
That’s because cold-brew — a term that refers to how the coffee beans are brewed, not to the temperature of the final product — is remarkably diverse, a fact this coffee newbie has learned during an ongoing exploration of the wonders of the coffee bean.
Cold-brew coffee tends to be less acidic than the traditional stuff but also more highly caffeinated, and it can be enjoyed hot or cold depending on your preferences. If you’re going to make it yourself, be prepared in this age of instant gratification: Cold-brew is the result of soaking coffee grounds in cold water for 16 hours, versus the usual method of brewing a pot quickly with the help of hot water.
Or you can simply go to your local grocery store and pick up bottles of ready-made cold-brew from the likes of Chameleon Cold-Brew Coffee, available across the country.
The two founders of Chameleon, who live and launched the business in Austin, have managed to make the concept of cold-brew accessible to just about everyone. Their passion project — which started in 2010 because two neighbors, Chris Campbell and Steve Williams, shared a love of coffee — only continues to grow, most recently with a Caramel Coffee Concentrate.
Try it in this boozy cocktail that is sure to keep you cozy in these wintry months ahead.
1 1/2 oz. Tito’s Handmade Vodka
1 oz. Kahlua
2 oz. Chameleon Caramel Coffee Concentrate
Pinch of sea salt
3/4 oz. cream
Combine ingredients together in a shaker and shake well. Strain over ice.
— Erick Castro