Cold Brew Guide
Simple cold-extraction method for a smooth, low-acidity coffee concentrate.
Cold brew uses only time and cold water. No heat. It produces a smooth, less acidic coffee. Ideal with fruity or chocolatey light-roast origin coffees.
Recipe:
1:10 ratio (50 g of medium-coarse coffee, 500 g of water). Steep 16-24 hours.
Grind the coffee:
Medium-coarse (like coarse sand). Weigh out 50 g.
Add to the jar:
Put the ground coffee into a wide-mouth jar or bottle. Remove any filter.
Add water:
Pour in 500 g of cold or room-temperature filtered water. Stir gently to wet all the coffee.
Steeping:
Close the jar. Leave it at room temperature (16 hours) or in the fridge (24 hours). A stable temperature works best.
Filter:
Strain through a fine mesh, paper filter, or cloth. Press lightly.
Serve:
Drink it as is, dilute 1:1 with water/milk, or over ice.
Notes:
Medium-coarse grind prevents bitterness.
Fruity coffees really shine; chocolatey ones mix well with milk.
Keeps in the fridge for 1-2 weeks. Freeze the leftover into ice cubes.
Higher caffeine than hot coffee - drink it slowly.
Adjust the ratio, time, and dilution to suit your coffee and taste.
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