We at The Beaver believe there are three tried, tested and true ways of beating Toronto’s muggy summer weather: a pint of locally crafted beer, a shady patio just off Queen W., and/or, most relevantly to this post, a cold brewed coffee.
“What is ‘cold brew’, exactly?” you may ask.
Well, according to the coffee connoisseurs of the inter-web, cold brew coffee is the process of brewing ground coffee beans in cold or room temperature water over a 12 to 24 hour period. The result is a naturally sweetened, less acidic and full-bodied cup of Joe.
For The Beaver’s recipe, we only use i deal coffee’s Prince of Darkness (POD) blend served black and on ice. The South and Central American beans used in POD give our iced coffee a medium body, mild acidity and definitive nutty-ness. And, although our cold brewed coffee is naturally sweeter than drip coffee, we have house-made plain and vanilla sweeteners on hand for our sweet toothed guests.
If you have any questions about our cold brewing method, stop by and ask any of our baristas for a little demo and a more in-depth explanation.