Cold brewed coffee is all the rage right now. Its actually quite simple to make, all it needs is some planning. The term cold brew refers to the fact that the coffee is not brewed using hot water, instead, ground coffee is seeped in room temperature water for anywhere from 12 to 24 hours. This brings out all the subtle flavors of the coffee without any of the bitterness associated with hot coffee and also considerably reduces the acidity. The final result is the smoothest coffee you will ever drink and well worth the time it takes to get ready.
- For smaller quantities we use a regular French press to make it in. But you can use a steel vessel like a brewing pot. The Toddy system simplifies the steps a bit but unless you are making it in larger quantities and on a very regular basis it may not be worth the investment.
- If you are using a pot instead of a French press you would need a coffee sock which acts like a tea bag.
- Paper coffee filters for final filtration.
- As always, a good quantity grinder like the Baratza Encore.
- The ratio of coffee to water as with most recipes is based on individual tastes but I would recommend going strong initially. You can always dilute the brew to your liking. I would go with a 1:4 ratio to start. So for 12 oz of ground coffee, use 48oz of fresh filtered water. Using filtered water is ideal.
- Measure your coffee beans and grind them to a coarse grind. I use around the same setting on the grinder as I would for a regular hot coffee from a French press.
- Pour the ground coffee in the French Press or coffee sock and pour quarter of the measured water. Wait for around 30 seconds to allow the coffee to bloom. Mix the coffee with a spatula and add the rest of the water and mix again.
- If you are using a French press, cover it after adding the water and make sure not to depress the plunger.
- If you are using a coffee sock and pot, cover the pot and store in a cool place.
- We let the coffee seep for 16 hours. So set your alarm and leave the coffee to do its thing. You can experiment with seeping time anywhere from 12 to 24 hours.
- After 16 hours you are ready to filter out the coffee. If you are using a French press, depress the plunger and pour out the brew. We run the brew through a paper filter to remove the smaller coffee ground. If you are using a sock, just lift it out and allow it to drain into the pot for a couple of minutes. Depending on how good your sock is, you might want to filter it again using a paper filter.
- That’s pretty much it. You now have concentrated cold brewed coffee. You can use a ratio of 1:2 of concentrate to water or more depending on how strong you like to drink it. It tastes extra special with a bunch of ice cubes. Enjoy!!