La Cosecha Coffee Roasters (7360 Manchester Road, Maplewood) introduced a new product at the Maplewood Coffee Crawl that’s just in time for summer— flash brewed iced coffee.
Co-owner, Jamie Jeschke said they chose flash brewing because hot water means the best extraction.
“With a cold brew, you’re steeping the grounds in cold water for 12 to 24 hours, so you’ll get a heavier, stronger coffee, but it might tend to be a little more bitter,” Jeschke said. They brew it directly into ice, which locks in the aroma and flavor.
That was in March. Now La Cosecha is transferring iced coffee directly into a keg. “We will introduce nitrogen to the coffee right away, replacing the oxygen in the tank, which is what stales coffee,” he said.
La Cosecha now has an iced coffee tap. Jeschke said people have been doing it on the coasts but it’s fairly new to St. Louis.
Later this summer look for a second tap with a different nitrogen mix. “It won’t be carbonated, but it definitely will be more fuller bodied – it’s the way it’s poured, the way it’s charged. It’s going to look more like a stout – creamier, foam head to it,” he said.
In May or June, La Cosecha also plans to introduce non-alcoholic mixed drinks using coffee.