Cold brewing first began in Kyoto, way back in the 1600s. The simple process of immersing coffee in cold water and letting it steep overnight, resulted in a concentrate that is smooth, mellow with very little acidity or bitterness.
There are many different techniques to make Cold brew: Toddy Cold Brew, or The Cold brew tower. We will use the Cold Brew bottle, a simple flask that’s designed to be used at home.
The Cold Brewer uses the Immersion technique of brewing.
- Cold Brewer
- Fresh Water
Coarse (Sea Salt)
Total Brewing Time
12 – 18 hours
Coffee: 100 g
Water : 1000 ML
Makes X Cup of Coffee
Measure 100g of coffee & place the coffee into the filter basket.
Insert the filter basket into the Glass brewer
Slowly add water at room to the grounds making sure you don’t overflow the filter basket. Add 1000 ml in total. Stir with a spoon & saturate grounds
Refrigerate the pot for 16 – 24 hours depending on the desired strength. After the time has elapsed remove the filter basket with ground
DILUTE & SERVE
Use cold or hot water to dilute the concentrate to taste (usually a 1-1 or 1-2 ratio of coffee concentrate to water).
Transfer remaining coffee to a small bottle or mason jar and keep in the refrigerator up to a week.
- Patience is key. It will take 12-24 hours to finish the brewing process. So you will have to be patient. Cold brewing uses time instead of high temperatures for brewing, achieving a balanced, less acidic beverage.
- Don’t let it sit in the refrigerator for too long. Keeps fresh for up to 7 days.
- Sweet, Mellow, Earthy, Nutty & lacking in acidity.
- Best had Black or with Milk
Nutty pastries or dark chocolate if had black, Smooth chocolate cake or milk chocolate if had with milk.