Umpqua Dairy's April Flavor of the Month is our all new Caramel Cold Brew! Smooth and creamy coffee flavored ice cream sprinkled with delicious chocolate chunks and swirls of rich brewed caramel variegate, Caramel Cold Brew is a coffee lover's dream come true.


In Cuba,” reports a coffee compendium published in 1922, “the custom is to grind the coffee fine, to put it into a receiving vessel, and to pour cold water on it. This is repeated many times, until the coffee mass is well saturated. The final result is a highly concentrated extract, which serves for making cafe au lait, or cafe noir, as desired.” What this century-old recipe describes, of course, is nothing less than the trendiest drink of the past several summers: cold-brew coffee.

Cold brew — made by letting coffee grounds soak in water at or below room temperature — is now a ubiquitous feature of the American city. Packaged in handsome brown bottles and poured by baristas in hip coffee shops, it was once a much rarer treat.

Cold coffee, if not cold-brewed coffee, is well known as a boon to those living life in extremis, especially soldiers. During the Civil War, Godey’s Lady’s Book published a recipe for a concentrated “coffee syrup” to be diluted and given to troops. “The boys of the national guard, who have spent their week at camp in Peekskill, declare that cold coffee is the most sustaining and the safest of drinks,” reported a Montana Territory newspaper in 1887.

The most notable example of martial cold brew comes from Mazagran, a French-occupied Algerian fortress whose eponymous coffee was developed around the year 1840. French soldiers were given a coffee syrup combined with cold water, which they preferred because of the desert heat. Upon their return, soldiers introduced the beverage to the cafes of Paris. In countries such as Portugal, mazagran is sweetened and served with garnishes like lemon and mint.