I love coffee. It has saved my life more than a couple times when I had to cram for two exams and write three papers in one night. I’m sure every college student can relate to early coffee runs before that boring 8:00 A.M. class. There’s just something comforting about a warm cup of coffee that makes the morning better. But with summer around the corner, it’s getting harder and harder to convince myself to order a hot cup in 80 degree weather. You could argue that I should just order iced coffee, but then all I’m left with in the end is a watered down cup of joe. Gross.
Imagine my surprise when I learned the magic of cold brew coffee.
Cold brew coffee isn’t exactly new, but lately it’s been gaining ground as a popular menu item at coffee shops. Contrary to popular belief, cold brew coffee isn’t just chilled iced coffee. It’s coffee that’s brewed with room temperature or cold water over a certain amount of time. Typically, the process takes upwards of 12 to 24 hours. The longer you brew it for, the more intense the flavor gets. In fact, most coffee brewers recommend diluting your cold brew, so melted ice won’t pose a problem.
Sound tasty? How about putting it in ice cream?
Cronut inventor Dominique Ansel is the mastermind behind cold brew soft-serve ice cream. Dominique Ansel Kitchen, located in New York City, states that the process takes two days to make. First, the coffee flavor is infused into the ice cream’s milk base overnight. Then, it takes another night to strain the mixture. After that it gets mixed with their own cold brew blend and left to rest for 12 hours. Grub Street reports that Dominique Ansel Kitchen’s cold brew uses a special blend of La Colombe beans.
It sounds like a lot of work for a cone of ice cream, but Ansel assures us that it’s worth it.
“It’s completely different from coffee ice cream: richer when it comes to flavor, without being bitter or sour,” Ansel told Grub Street. “It’s a good, clean coffee taste. That’s how I’d describe it.”
This special cold brew flavor costs $7.25 for a cone topped with anise biscotti and milk foam. Unfortunately, it will only be available in late May and June. In July, the the bakery is planning on rotating to a white-peach ice cream with salted pistachios and lavender honey. It still sounds tasty, but I’ll be sad to see the flavor go.
There’s still a small silver lining for us. Ansel states that if the cold brew soft-serve is a hit then he’ll consider bringing it back in September.