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Thanks to the wonderful invitation, I recently went to Jibby&Co for their launching event of Jibby’s Cold Brew, where Aaron Phua, third runner up for Malaysia Barista Championship 2017, gave a detailed explanation on the differences between Cold Brew and Iced Americano.
Cold water is the key component when it comes to the cold brew process. When brewing with cold water, delicious flavour compounds from the coffee beans are extracted, whilst excluding the myriad bitter oils and biting fatty acids in the coffee ground. Each batch is grounded and then brewed with cold water.
The ratio of coffee to water is carefully measured to ensure that the desired flavour profiles are extracted properly and is then left to brew at a low temperature for a period of 14 hours. The following day, the brewed coffee is taken out from the fridge and bottled into our special Jibby’s Cold Brew Bottle.
This process creates a perfectly balanced and distinctively smooth coffee that is easily consumed with or without ice. For the best experience, our recommendation would be to try it without ice initially or one may add in some ice for personal preference.
Consists of three coffee regions – Costa Rica Tarrazu La Rosalia, Colombia Cauca Fluata, and Kenya Kiriyaga AA, Jibby’s Cold Brew is designed to focus on the flavour of each coffee’s origin with a high level of sweetness, a complex fruitiness and a bold structure which makes up a smooth, refreshing coffee.
Expect notes of dried apricot, honey and blackberry aroma, a medium soft citrus acidity, red apple with a sweet finish and a medium rounded body of good length while experiencing Jibby’s Cold Brew.
The event was wrapped up with scrumptious breakfast at Jibby&Co. Helmed by Executive Chef and Head of Concepts at Serai Group, Najib Hamid a.k.a. Jibby, Jibby&Co opened its doors in April 2014 at Empire Shopping Gallery, and I like the restaurant’s glasshouse-like structure, which inspired by Melbourne’s vibrant coffee culture.
My beautiful Queen Bae (RM28), layers of chocolate pancakes garnished with crushed Oreo, pistachios, fresh berries, coconut ice cream and sinfully milk chocolate sauce.
More photos at FOOD Malaysia facebook page, a Malaysian food & lifestyle blogger since 2010