Dutch Brew Coffee (also known as Kyoto Drip Coffee) is an ice drip brewing method that produces a highly caffeinated coffee that remains bright and flavorful.
The process to make Dutch brew is really not that different from making hot coffee. You drip water onto ground coffee, it soaks/brews and then drips into what essentially looks like a coffee pot.
Using cold water simply slows down the process, as you are no longer forcefully pulling out the flavor and caffeine with heat. Hot water coffee brewing is a lot like strip mining the coffee beans. Yeah, it works and it’s quick, but there is serious collateral damage. The heat makes the naturally occurring fatty acids in coffee very soluble. That hot hot heat also aggressively begins the oxidation process. These fatty acids, plus the oxidation, are responsible for the familiar bitter taste of hot coffee. Those flavors are not only unappealing but over time, will do permanent damage to your teeth and can cause some serious stomach issues.
Most people will try to cover up the bitterness of hot coffee by adding a bunch of things like cream and sugar. But that junk just amounts to a ton of fat and calories, making one of the world’s healthiest drinks into one of its least. Dutch Brew Coffee however, doesn’t need a lot of that nonsense because cold water keeps those nasty fatty acids trapped in the beans and minimizes oxidation. This means you can get all of coffee’s antioxidants and caffeine without adding a bunch of extra nonsense. It also means you’ll likely be able to taste the subtle sweetness of the coffee berry. I will warn you though, once go Dutch brew it can be hard to go back…
Dutch Brew can absolutely be made at home. Pick up a Dutch Brew Coffee Maker, a bag of your favorite coffee and some ice. Then sit back and chill. Three to twelve hours later you’ll have a delicious and powerful pot of jo.
The Works of Peter C. Knochel 