Brewing medium-roasted coffee using cold brew and pour-over methods produces distinct flavour profiles due to the different extraction processes involved.
Cold Brew:
With cold brew, the lower temperature and extended steeping time result in a smoother, less acidic extraction of flavours from the medium-roasted beans.
The cold brewing process tends to highlight the following flavours:
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Chocolatey notes: The cooler water brings out the cocoa and chocolate undertones in medium roasts.
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Nutty flavours: Cold brew accentuates the nutty, almond-like flavours of medium roast coffees.
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Reduced acidity: The lack of heat minimises the extraction of acidic compounds, resulting in a mellower, less bright cup.
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Sweetness: Cold brew often has a naturally sweeter taste due to the slower extraction of sugars from the beans.
Pour Over:
The pour-over method, with its precise control over temperature, grind size, and brew time, allows for a more nuanced extraction of flavours from medium-roasted beans:
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Balanced acidity: The controlled temperature (around 200°F) extracts bright, fruity acidity in medium roasts.
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Caramel/brown sugar notes: The moderate roast level brings pleasant caramelised sugar flavours.
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Subtle fruit flavours: Depending on the origin, medium roasts can exhibit delicate fruit notes like berries or stone fruits when brewed via pour-over.
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Clean, tea-like body: The filter used in pour-over brewing results in a clean, lighter body compared to immersion methods like the French press.