Cold-Pressed Espresso Explained

Cold-pressed espresso is perfect for summer mornings. You will find them at your local cafés during the hot season. But why is cold-pressed espresso so unique? And, is it something you can easily make at home?

Let's look at what constitutes the drink and what you can do to start skipping the line at the drive-thru.

What is Cold-Pressed Espresso?

A shot of cold-pressed espresso is made with cold water and extracted under increased pressure. To make a cold-pressed espresso, active pressure must be present to press the cold water through the coffee puck. Baristas make cold-pressed espresso using a different type of espresso machine than regular traditional ones. However, the cold pressed method needs some pre-infusion for the extraction to work correctly (like regular "hot" espresso). But this longer brewing process results in a shot of espresso that's already cold, making it perfect for iced espresso drinks.

Does Cold-Pressed Espresso Taste Different?

Yes, it does! Regular hot espresso tends to have a more robust and bitter taste. On the other hand, cold-pressed espresso is a little sweeter and smoother. It pairs well with more acidic-tasting beverages. Think citrus drinks like lemonade or grapefruit-flavoured sparkling water.

Cold-Pressed Espresso vs Cold Brew

The flavour of cold pressed espresso is quite different from a cold brew. For starters, the difference in taste depends on the extraction process of the aromatics and flavour compounds of the coffee beans.

There are hundreds of volatile chemical compounds found in coffee beans that affect flavour differently. These are created when the coffee is roasted and extracted into your cup. There are potentially far more volatile compounds in cold-pressed espresso, meaning it can contain more aromatics if it is brewed correctly.

Thus, a successful extraction will result in higher acidity, more intensity, and a more pronounced aroma in a cold-pressed espresso. In comparison, cold brew would be mellower, smoother, and sweeter, with muted acidity.