Hailing from Japan, the cold brew or cold
Low acid, sweet, rich
press method is a completely different way
and thick, almost
to pull all that flavorsome goodness out
of your beans.
and it couldn’t
Iced coffees on hot
be simpler or more accessible. All you really
days, or mixing into
need is your freshly coarse-ground coffee, a
recipes and cocktails
large pitcher, a sieve and a standard coffee
filter. The coffee is stirred into the water and
allowed to sit for a minimum of 12 hours,
For an ultra-smooth
then presto! Strain, and you have some
brew make it coarse,
sweet, low-acid coffee concentrate.
or for a touch
more biterness try
This brew involves a different chemical
process, meaning that the final product
is a lot less biter and acidic than most
coffees. It also stays fresh for much longer
12 hours or more
than hot-brews, and can be kept for up to
two weeks. Simply leave it in the fridge
and whenever you want a coffee, combine
with milk, water
(hot or cold), ice or
whatever you desire. You could even add
it to a tiramisu, or bypass the espresso
machine to make a “cold-brew martini.”
To start, aim for a 1:8 ratio of coffee to water—so on your electronic scale,
100g (about 1 ⅟₄ cups) of coffee should be mixed with 800g (about 10 cups)
of water. You can always adjust for a stronger or weaker brew as you see fit.
Place the ground coffee in a pitcher, jar, bucket—any vessel that is big
enough. Then add the water and stir to combine.
Cover with a lid or plastic wrap and let steep at room temperature for
at least 12 hours, and up to a day.
Line a fine-mesh strainer with a regular coffee filter (available at any
supermarket) and fit it over a bowl or pitcher.
Slowly pour the coffee into the filter until all of the liquid has passed
through the strainer. It might take a while, but just let it seep through
at its own pace.
Transfer the strained coffee to a clean pitcher. Cover and put in the fridge.
For an iced coffee-style drink, dilute the
concentrate with an equal portion of milk or
water. Sweeten with a sugar syrup if desired
(though keep in mind this method really brings out
the coffee’s natural sweetness) and top with ice.