How To Make Flash-Chilled Iced Coffee At Home
One of the main questions Matchless Coffee Soda™ fans ask us is how we brew our coffee base. The answer: flash-chilling.
Check out this video of Nathanael Mehrens, inventor of Matchless Coffee Soda™, explaining how to make flash-chilled (or flash-brewed, Japanese style) iced coffee at home:
WHAT IS FLASH-CHILLED ICED COFFEE?
FLASH-CHILLED VS. COLD BREW
Flash-chilling, also known as Japanese style or ice-brew, involves extracting the coffee with hot water and then bringing that batch down to a colder temperature very quickly. This is unlike cold brewing where the coffee is extracted with cold water over a long period of time.
When you brew coffee with hot water, you're able to extract more of the volatile compounds and flavors of the roast that you can't achieve with cold water brewing. While we like cold brew, it typically has one note, or flavor, which is chocolaty and rich. For Matchless, we wanted to express coffee's naturaly refreshing nature, including it's fruitiness, and that can only be accomplished with a piping hot brew.
HOW DO YOU FLASH-CHILL COFFEE ON A LARGE SCALE?
We spent 4 years in research and development at Fat Bottom Brewery to invent a way to brew large batches of coffee with the perfect heat extraction we wanted. We developed a way to brew coffee on equipment typically used for beer by fabricating parts and taking advantage of Fat Bottom's heat exchanger. (It's a cool device that uses metal plates and cold water to bring the coffee from boiling to chilled in a matter of seconds.)
The ratio Nathanael likes to use at home is 1 part coffee to 16 parts water, or in this case, 50 grams of coffee to 800 grams of water. It will serve about 2-3 glasses.
- Rinse your filter.
- Add 300g of ice and replace your rinsed filter.
- Add 50 grams of coarsely ground coffee.
- Bloom the coffee with 100g of 208° water.
- Add the remaining 400g of 208° water in stages.
- Agitate to dissolve remaining ice then pour over ice and serve!