Sounds easy? It isn’t quite. Just like an espresso, there are many factors that determine the quality of a cold brew. Firstly, the beans. While some cafés might find it tempting to use up leftover stock of old beans to conjure up bottles of cold, dark liquid, Roast Factor Glee isn’t one of them. Owner Tan Shyue Chin, who doubles as a micro-roaster and barista, is something of a cold brew guru in these parts. ‘It’s important that the natural characteristics of the coffee come through,’ she says. It makes sense then, that a cup of cold brew is only as good as the beans it’s extracted from.
By this time, you’re probably well aware of KL’s third-wave coffee scene – where roasters and baristas examine the elements of a cup of coffee in microscopic detail. The cold brew trend, meanwhile, is a spin-off of the regular iced coffee that has the industry clamouring for the title of ‘the best’. And just like a steaming cup of latte with a foamy panda etched on top, the cold brew process is complex.
Like most good things, cold brewed coffee started in Japan; Kyoto, to be precise. The ice-drip apparatus was known to be brought over to Kyoto by Dutch traders in the early 1600s and is a common brewing method in Kyoto’s many traditional coffee houses. About five years ago, Blue Bottle Coffee Company in San Francisco, the coffee chain that is largely responsible for America’s third-wave boom, began to experiment with these curiously suspended cylindrical coffee apparatuses.