Our summer favourite, cold brews are perfect for those who like to sip on smooth, chocolatey coffee with low acidity. Cold brew coffee can be brewed at home and we suggest you consume it within 4-5 days of brewing.
Note: Remember that 1 litre of water yields approximately 750ml of cold brew since upto 20% of water is absorbed by the coffee during the brewing process.
What you’ll need:
Vessel (ideally 1 litre or larger). You could use our Mizudashi cold brew pot or Filter in Coffee Bottle.
- Cling wrap (if you don’t have a lid for the vessel)
- Filter (muslin cloth or pour over cone + filter paper will work just fine)
- 100g coffee in cold brew grind (approximately. 1 cup)
- 1 litre filtered water (4 cups) at room temperature
- Scales, if possible, otherwise follow eye measurements
- Place your coffee grinds into your vessel.
- Pour in half the quantity of water.
- Stir well until all the grinds are wet.
- Pour remainder of water, stir once more.
- Add lid/wrap and rest at room temperature.
- After 16 hours, strain through a filter.
- Strain once more if that is your preference.
- Drink black or with milk.
- Cold brew can be prepared in any vessel, even a French Press!
- Follow a 1:10 ratio of coffee to water and adjust the recipe accordingly.
For light roasts, a 14-16 hour steep is preferred. After 16 hours, the brew may become sour.
For medium dark roasts, a longer brew time of 16-18 hours is needed to avoid a weak brew.
For dark roasts, a shorter brew time of 14-16 hours is enough because the coffee is less dense and will extract easier.
- Brew with a lid or cling wrap to keep oxygen levels consistent.
- Straining more than once will remove any murky residue, but straining more than 3 times may make the brew too weak.
- A light film of oil is normal in darker roasts and will not affect the flavour.
Click here for our recommended cold brew blends, and here to explore our collection of roasted coffee you can brew as a cold brew.
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