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Cold Brew Coffee Brewing Guide

When to use:

Cold Brew Coffee, sometimes referred to as Cold Press Coffee, is a smooth and refreshing cold coffee drink, brewed over several hours for a very refined finish.  It is not to be confused with iced coffee, which is brewed in hot water then cooled.  Cold Brew Coffee involves a different extraction method using cold and filtered water, coarsely ground coffee and a much longer steep time.  The result is very refreshing coffee drink for balmy summer days.

Benefits of Cold Brew Coffee over hot brewed coffee:
  • Cold Brew coffee naturally seems sweeter because of its lower acid level;
  • Using cold water as opposed to hot makes the extraction process much slower and actually more selective. The full flavour of the coffee is extracted, but bitter compounds are left behind.  This also explains why Cold Brew contains less acid than hot brew.  Hot water not only extracts quickly, but also cooks as it extracts, causing a change in chemical structure which can make a coffee bitter;
  • Cold Brews can last up to two weeks in the fridge because the cold brewing process does not change the chemical structure of the coffee.  This means it will taste the same over a much longer period of time after it has been brewed; 
  • Even though it takes more coffee to make than hot brew, it lasts much longer and therefore very little goes to waste;
  • Cold Brew produces a very smooth cup which highlights the flavour profiles of both coffee blends and single origins alike.
How much coffee:

To produce 850ml of coffee you need 55g, 400ml of coffee with 25g

Grind size:
Coarse 8mm - 10mm.  Similar to ground peppercorns, as coarse as you can go on a burr grinder

How long to brew:
8 hours to 24 hours (often brewed over night)

How to brew:
There are several companies, like Kinto, who have devised specialised Cold Brew equipment for brewing at home.  However, one of the easiest ways to brew Cold Brew at home is to use a cafetière, or French Press, following the steps outlined below.

The following method should produce crisp results worthy of extraordinary coffee every time:
  • Grind up your bean coarsely and add to your cafetière.  Using a coarser grind makes the filtration process easier and your coffee taste far less bitter. Grinding too fine can heat up the grounds and change the chemical composition of the coffee, which can cause bitterness when slowly cold brewed;
  • Using cold and filtered water, make sure coffee is fully saturated and stir;
  • Put the plunger aside for later and place in the cafetière in the fridge for eight to twenty four hours.  But, make sure to cover your cafetière to avoid absorbing any aromas from other food in the fridge;
  • Finally, remove from the fridge and plunge the cafetière just as you would normally;
  • Serve black, or with a splash of milk;
  • Store in the fridge for up to two weeks. 
If you don’t have a cafetière, use any glass container and follow the steps above until the point when the coffee has brewed.  Then, find something to filter the coffee with i.e Swissgold or paper filter for chemex or v60 and pour the cold brew through that filter into another container.

 

Why we like it:
Creates a very smooth and clean cup which maximises the flavour of any good quality coffee.  A very refreshing summer drink.

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