Slow Drip Vs. immersion cold Brew

Here at Beal Beans we take our cold brew very seriously.

There are two ways to create cold brew: Immersion and slow drip. Immersion is the most common for home brewers because it can be a simple as using a French press and a refrigerator. The coffee is ground and immersed in water then left in the fridge for 12-16 hrs and strained. This method creates a full strong concentrate. The main con is possible over extraction, sourness.

Our cold brew is through the Dutch slow drip method using a Yama tower. This double filtered slow method drops ice water through grounds for 12 hours creating a perfect extraction. It takes time and attention but is worth the work. The end result is high in caffeine, low in acidity and retains the full fruity and chocolatey potential of each bean. Brights are bright without the sour or bitterness and the full flavor of the roasted bean is unlocked without heat,

Ice water slow drips through Beal Beans coffee in a Yama cold brew tower.