The selection of coarsely processed coffee beans is critical for producing a superior chilled coffee concentrate. The specific texture of the grounds allows for optimal extraction during the extended steeping period, preventing over-extraction and bitterness often associated with finer grinds. This results in a smoother, naturally sweeter beverage.
Using appropriately prepared coffee for cold infusion yields several advantages. The extended brewing time at lower temperatures draws out desirable flavor compounds while minimizing the extraction of undesirable acids and oils. This process culminates in a less acidic, more palatable, and potentially more digestible coffee beverage. Historically, this method offered a practical solution for brewing coffee in environments where heat was scarce or undesirable.
