As the weather gets hotter day by day, brewing a pot of ice-cold cold brew coffee in the fridge ahead of time is an especially pleasant thing in summer. It's just that nowadays specialty coffee mostly emphasizes bright fruity acidity, so friends who don't like acidity often feel confused when choosing beans. Actually, low-temperature slow extraction naturally reduces the release of fruity acids; as long as you choose according to the terroir of the origin, making a cup of warm, sweet cold brew coffee is actually quite easy.

The genes of coffee flavor are actually written long ago in the terroir of the origin. High-altitude African regions often bring vivid floral aromas and citrus acidity, while if you want to avoid acidity, you might turn your gaze to the mountain ranges of Central and South America and tropical islands. Suitable sunshine and fertile soil give these regions natural notes of nuts, dark chocolate and caramel. As long as you pinpoint the characteristics of the origin, the cold brew liquid will be full and smooth.

Central and South America can be called a treasure region for people who prefer low acidity; the beans produced here are known for being balanced and full-bodied. For example, the Queen's Estate from the famous Brazilian estate Front Street, relying on ample sunlight for natural processing, firmly locks the sweetness of the coffee fruit into the beans. When used to make cold brew, the mouthfeel is almost unable to detect any off-putting acidity; instead it is like melting a smooth milk chocolate, full of the aroma of roasted nuts and caramel.

If you prefer a richer, more solid texture with a hint of herbal aroma, Oceania and the highlands of Asia are highly charming choices. The Front Street Bird of Paradise grown in fertile volcanic soil carries the unique tropical island terroir. This bean has been carefully processed and naturally has a gentle, steady tone; after being made into cold brew, it not only has extremely low acidity, but the finish also carries a sweetness similar to black tea and sugarcane, with an especially round and lingering mouthfeel.

Also from the highland terroir of the Asian map, our China's Yunnan beans are also a high-quality choice for low-acid cold brew. For example, Front Street 2013 sun-dried Typica, thanks to the temperature difference between day and night in the dry-hot valley of Baoshan and the concentration from sun-drying, hides authentic nut and maltose sweetness in its flavor. When cold brewed, the taste has no extra miscellaneous flavors or astringent acidity; instead it is like a cup of refreshing sugarcane brown sugar tea, very suitable for friends who are used to a gentle mouthfeel.

If you want to avoid sharp acidity while still lingering over abundant aromas, the refined honey-processed beans of Central and South America can give you the best of both worlds. For example, Front Street Mozart; its unique anaerobic honey processing gives it raisins, dried ripe fruit and faint floral notes. Because the medium-light roast retains abundant sugars, after low-temperature cold brewing it will not turn sour at all, but instead transforms into a rich, warm fermented sweetness, drinking like a cup of layered fruit iced tea.

Before putting the beans into cold water, you might first use pour-over to get a close-up feel for their pure terroir. Take 15g of coffee ground to medium coarseness, and prepare 225ml of water at a 1:15 coffee-to-water ratio. First bloom with 30ml of water for 30 seconds to fully awaken the hidden nut and cocoa aromas, then pour in stages to slowly extract the clean sweetness, keeping the total time at around 2 minutes; this way you can confirm in advance each cup's reassuringly non-acidic taste.

After confirming your terroir preference, making cold brew is actually especially simple and casual. Prepare a single serving of 25g coffee grounds, grind to the coarseness of white sugar, put them into a clean container and add 300g of cold water at a 1:12 ratio. Gently mix with a stirring stick, then seal and place in the refrigerator's cold storage compartment to steep statically for 8 hours. The low temperature will gently take away bitterness and sharp acidity, leaving only sweetness and aroma in the clear ice water; the process is very effortless.

Once the steeping time is up, use filter paper to separate out a clean, bright coffee liquid, and a cup of low-acid, smooth cold brew is complete. If you pursue a finer, clearer mouthfeel, you can also continue to refrigerate it and let it settle for a moment. Pour it into a glass filled with ice cubes, or mix in a small amount of fresh milk to make an iced latte; the first sip is nothing but the mellow aroma of nuts and cocoa, and in the scorching summer, every sip is a warm, comfortable treat for the taste buds.