Cold Brew

Cold brew coffee has been made in Japan since the 17th century using a slow drip method called "Kyoto-style" or "Dutch coffee" — cold water slowly dripping through coffee grounds over many hours. This method was likely introduced to Japan by Dutch traders, hence the name. The slow, cold extraction produces a concentrate that is strikingly different from hot-brewed coffee: sweeter, smoother, and with almost no bitterness.

Modern cold brew as we know it — coffee grounds steeped in cold water for 12–24 hours then filtered — became a mainstream cafe offering in the USA in the early 2010s. The key chemistry is temperature: cold water extracts coffee slowly and selectively, pulling out sugars and caffeine while leaving behind many of the acidic and bitter compounds that hot water extracts. The result is coffee with up to 70% less acidity than hot-brewed coffee.

At Cappadocia, our cold brew is steeped for 18 hours in filtered cold water, producing a smooth, full-bodied concentrate that is served over ice — a perfect summer coffee for those who love the flavour of good coffee without any harshness.