COLD BREW COFFEE RECIPE
- Grind setting: coarsest
- Coffee to water ratio*: about 1 to 7. So about 100 grams of coffee to 700 ml water
- Steep/extraction time: 18-24 hours**
* Ratio will depending on the thickness of the cold brew filter.
**Steeping longer helps develop a cold brew coffee concentrate which can be diluted to suit your desired taste. We typically recommend adding an equal amount of water to dilute.
ICED COFFEE POUR OVER RECIPE
- Vessel - any pour over will work: Chemex, Kalita, Hario V60
- Grind setting - a little finer than for Cold Brew
- Coffee - 30 grams
- Ice - 250 grams in the brewing vessel
- Water - 250 grams hot water as pour over
- Brew as usual trying to hit 2:30-3:00 minute brew time
BEST COLD BREW COFFEE MAKERS
For large, commercial cold brew batches, a Toddy is a simple and affordable system. For home users, we like Hario Cold Brew Maker.
TROUBLESHOOTING AND COLD BREW TIPS
Resting cold brew beans for weeks or event months often leads to better cold brew.
Assuming you grind on a coarse setting, if your results are:
- sour coffee > then steep longer
- bitter coffee > then steep shorter
Of course the quality of bean you use is important as well. So always use
Barefoot beans:)
HOW IS COLD BREW COFFEE DIFFERENT FROM ICED COFFEE?The difference between iced coffee and
cold brew is iced coffee results from pouring hot brewed coffee over ice which can be bitter. Cold brew is steeped like tea for 18-24 hours and results in a rich concentrate.
You can also make an iced pour over which leads to a brighter cup.
Please remember to always use filtered water whether you are preparing hot or cold coffee.
