Kylmäuutto

Kylmäuutto, which translates to cold extraction or cold brewing in English, is a method of extracting flavors from a substance using cold water over an extended period. This process is commonly employed in the preparation of coffee, tea, and certain herbal infusions. Unlike traditional hot brewing methods that utilize heat to quickly extract soluble compounds, kylmäuutto relies on time and patience.

The principle behind kylmäuutto is that cold water extracts different compounds than hot water. It tends to pull out fewer of the bitter acids and oils, resulting in a smoother, less acidic, and often sweeter final product. For coffee, this typically involves steeping coarse coffee grounds in cold water for anywhere from 12 to 24 hours at room temperature or in the refrigerator. The resulting concentrate can then be diluted with water or milk.

Similarly, cold brewing tea involves steeping tea leaves in cold water for several hours, often producing a more delicate and nuanced flavor profile compared to hot tea. For herbal infusions, kylmäuutto can be used to extract medicinal or aromatic properties without denaturing heat-sensitive compounds. The slow extraction process allows for a thorough dissolution of flavors, creating a rich and concentrated liquid. This method is gaining popularity due to its ability to produce beverages with a distinct taste and reduced bitterness.