History
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.
Equipment
Minimum Equipment
- Cold Brewer
- Coffee
- Fresh Water
- Spoon
- Refrigerator
Optimal Equipment
- Scale
- Timer
Grind Size
Coarse (Sea Salt)
Coffee:Water Ratio
1:10
Total Brewing Time
12 – 18 hours
Measures
Coffee: 100 g
Water : 1000 ML
Makes X Cup of Coffee
Technique
Step 1
MEASURE
Measure 100g of coffee & place the coffee into the filter basket.
Step 2
SET-UP
Insert the filter basket into the Glass brewer
Step 3
POUR
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
Step 4
REFRIGERATE
Refrigerate the pot for 16 – 24 hours depending on the desired strength. After the time has elapsed remove the filter basket with ground
Step 5
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.
Brewing Tips
- 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.
Tasting Notes
- Sweet, Mellow, Earthy, Nutty & lacking in acidity.
- Best had Black or with Milk
Food Pairing
Nutty pastries or dark chocolate if had black, Smooth chocolate cake or milk chocolate if had with milk.