Brewing up a storm: cold brew & tiramisu
Happy International Coffee Day! While you can never really go past that perfect espresso or flat white magicked up by your favourite barista for a much-needed morning pick-me-up, one of the newer innovations in the coffee market that’s been gaining some significant ground – and that we here at Eativity happen to love – is cold brew coffee.
Cold brew coffee is becoming increasingly popular among coffee drinkers around the world, especially in the warmer months, with recent research showing the category is expected to grow 25 percent globally by 2025. But what actually is cold brew coffee? Here’s a closer look at this relatively new beverage trend.
The origins of cold brew coffee
The earliest record of cold-brewing coffee is credited to the Dutch in the 17th century. Sailors preserved coffee concentrate as it would require less space on ships and keep during long voyages overseas. These Dutch sailors then introduced coffee to Japan, who were already cold-brewing tea, and the Kyoto-drip or Japanese-style coffee was born.
In the mid-19th century after the Algerian War, the French created Mazagran, a chilled, sweet coffee drink named after the Algerian city, made of sweetened coffee concentrate and mixed with cold water over ice – the first take on the style we drink today. Eventually, cold brewing stepped its way into cultures around the world, particularly in New Orleans, which is famous for brewing with chicory.
It’s not the same as iced coffee
Pouring hot coffee over ice or using cool water changes the characteristics of coffee vastly and often creates a stale taste of oxidation. In contrast, a cold brew coffee is much richer in nature compared to even a well-made iced coffee.
The term “cold brew” is actually a bit misleading. Cold brew coffee is made when coffee grounds are brewed for an extended period of time (12 to 24 hours) in tepid or room-temperature water (not cold) to form a concentrate that’s then diluted with water or milk and served cold. When coffee is brewed this way, it reduces the rate of oxidation significantly – no stale flavours – and creates less bitterness than hot coffee.
Without hot water, cold brew coffee can lose the fruity, bright and aromatic characteristics normally associated with a cup of coffee, however many cold brew coffee brands roast their coffee beans to maintain these flavours. At the end of the process, you’re left with a rich, sweet concentrate with a smooth, creamy texture that goes down with ease.
The health benefits of cold brew
According to Jennifer May, nutritionist, author and wellness speaker from Sydney City Nutritionist and Food Intolerance Australia, cold brewing maintains the antioxidants of the coffee bean: “Antioxidants are important during and after alcohol consumption as they help to heal and prevent cellular damage,” she says. “They also help prevent disease and illness.”
Other health benefits of cold brew coffee include a lower risk of heart disease, type 2 diabetes, Parkinson’s and Alzheimer’s; and a boosted metabolism and mood. Cold brew coffee is also easier on the stomach than hot, with lower acidity helping to prevent reflux.
Califia Farms offers a delicious cold brew range blended with nut milks for added antioxidants, nutrients, healthy fats and protein. They’re available at selected major supermarkets and independents nationally in Australia. It’s not just good for drinking – you can also use it in this vegan tiramisu recipe, courtesy of Mindfully Jessica and Califia Farms.
Vegan tiramisu trifle with cherries
Makes 3-4 wine glass-sized servings
Prep time 30-40 minutes
Cooking time 30 minutes
For the cake
1⅓ cup flour
1 tbsp cornflour
¾ tsp baking powder
½ tsp bicarb soda
¼ tsp sea salt
½ cup sugar (Jessica uses half raw sugar, half coconut sugar)
¼ cup melted coconut oil
1¼ cup Califia Farms XX Espresso
2 tsp vanilla
1. Preheat oven to 170°C. Grease a 20cm round cake tin with coconut oil.
2. Whisk flour, cornflour, baking powder, bicarb soda and sea salt in a large bowl, set aside.
3. Add the sugar, melted coconut oil, Califia Farms XX Espresso and vanilla to a large bowl. Whisk to combine.
4. Add the dry ingredients to the wet ingredients and combine. Take care to not over mix. Pour the mixture into your cake tin. Place in the oven for 30 minutes, or until a toothpick comes out clean. Let cool completely.
Califia Farms XX Espresso
1 can coconut whipping cream, chilled (or a can of full-fat coconut cream refrigerated for 24 hours prior)
⅓ cup cherry compote or cherry jam
Fresh cherries, pitted (around 500g)
Dark chocolate, shaved
1. Cut the cake into circles the size of your serving glasses, set the excess cake aside.
2. Whip the coconut cream with a handheld beater. If using full-fat coconut cream, scrape only the solid part from the top of the chilled can and discard the water before whipping.
3. Place the cake circles into the base of each glass.
4. Pour 2 tbsp of Califia Farms XX Espresso into each glass, infusing the cake.
5. Gently spoon in a layer of whipped coconut cream to each, then arrange halved pitted cherries around the outside of the glass.
6. Take the excess cake and crumble it into a bowl, pour 2-3 tablespoons of Califia Farms XX Espresso into the bowl and mix well. Place a couple of spoonfuls of this into the trifle glasses. Top with cherry compote or cherry jam and dollop or pipe any additional coconut cream. Finish with shavings of dark chocolate. Enjoy!
Notes: if cherries aren’t available, replace with any in-season fruit. This recipe makes enough for 3-4 wine glass-sized servings, but you can make smaller servings if you wish. You can also swap Califia Farms XX Espresso for another Califia Farms cold brew coffee such as the Mocha or Mocha Noir for a less caffeinated option with more of a chocolate taste.