Why cold brew

Cold extraction draws out something different from coffee than hot extraction does. Cold water can't develop the chlorogenic acids (responsible for bitterness) but it dissolves the sweetness and the caramels. The result: coffee with 67% less acidity than espresso, sweeter and easier on digestion.

It's ideal for:

  • Summer — when you don't want hot coffee
  • Sensitive stomachs — low acidity, less caffeine per ml
  • Pre-prepared — keeps in the fridge for 7-10 days
  • Cocktails — replaces coffee waters

Base recipe (1L)

You'll need

  • 80g coffee, fresh single-origin, coarsely ground (coarse-salt grind)
  • 1L water, filtered, cold (from the tap or fridge)
  • Large vessel, glass or food-grade plastic (1.5L jar or Hario Mizudashi)
  • Filter: cheesecloth, AeroPress filter, or permanent filter

Steps

  1. Grind 80g coffee coarse (coarser than French Press)
  2. Place in the vessel: coffee first, then 1L cold water
  3. Stir gently for 30 seconds, making sure all the coffee is wet
  4. Cover with cling film or a lid and refrigerate
  5. Let it steep 18 hours (12 minimum, 24 maximum)
  6. Filter through cheesecloth, AeroPress filter, or V60 paper filter
  7. Drink over ice or diluted 1:1 with water/milk

Which coffees work best

Cold brew amplifies sweetness and body. Our recommendations:

A bottle of cold brew in the fridge is the best summer investment. 30 minutes of work in the evening, perfect coffee for a week.