Brew guide
How to make cold brew coffee
Cold brew is surprisingly easy. Steep coarse coffee in cold water overnight and you get a smooth, low-acid concentrate that keeps in the fridge for up to two weeks.
The recipe
- Coffee
- 200g
- Water
- 1 litre
- Ratio
- 1:5
- Grind
- Coarse
- Water temp
- Cold or room temp
- Time
- 12 hours or more
This makes a concentrate. Dilute it to taste when you serve it.
You will need
- 200g of coarsely ground coffee
- 1 litre of cold water, filtered if you can
- Two containers with lids, like large jars
- Coffee filter papers or a muslin cloth
- A funnel (optional, but it helps)
Step by step
-
Mix
Put the coffee and water in one container and stir. Fill it as close to the top as you can and put the lid on, to limit oxidation. A large jar works well, or a cafetière with the top covered.
-
Steep
Leave it to steep for at least 12 hours at room temperature. You can steep it in the fridge instead, but allow 15 to 17 hours.
-
Strain
Strain it through a coffee filter or muslin into your second container, to catch all the grounds. Sealed and kept in the fridge, it will last one to two weeks.
-
Serve it your way
- Straight up: over ice, if you like it strong.
- Iced latte: with ice and a splash of milk.
- Long: topped up with water, americano-style.
- Cold brew soda: with soda water, ice and a little syrup.
Getting the strength right
- Too strong? Add more water or milk when you serve it, or use less coffee next time.
- Too weak? Use more coffee, or let it steep for longer.
- The two things that set the strength are the coffee-to-water ratio and how long it steeps.
Keep brewing
