slowbrew
Slowbrew is a term used to describe a deliberate approach to extracting flavors from beverages by extending the contact time between water and solid material at controlled temperatures. It is most often associated with coffee and tea, though the principle appears in other brewing disciplines. The aim is to emphasize sweetness, body, and nuanced aromatics while reducing harsh notes that can arise from rapid extraction.
In coffee, slowbrew encompasses methods that slow down extraction, such as extended immersion or drip times,
In tea, slowbrew typically refers to extended infusions at controlled temperatures, which can extract delicate flavors
Equipment and variables play a critical role: grind size or leaf particle size, water temperature, contact time,
Reception and use vary. Proponents highlight smoother acidity, richer sweetness, and more complex aromas; critics point