Cold brew
Coarse coffee steeped in cold water in the fridge for 12 to 16 hours, then strained and served over ice. Smooth, low in acidity, and chocolatey.
United States · Jar · Iced · Medium
- Coffee
- 20 g
- Water
- 250 ml
- Ratio
- 1 : 12.5
- Temperature
- Cold
- Time
- 5 min
- Caffeine
- About 150 mg
1 : 12.5, ready to drink. Plus 12 to 16 hours in the fridge, hands off.
Dark roast, coarse grind- Cold brew 210 ml
- Ice 100 ml
Ingredients
- 20 gGround coffeecoarse, like sea salt
- 250 mlCold water
- 100 gIce
Method
Stir 20 g of coarse coffee into 250 ml of cold water in a jar until all the grounds are wet. For a batch, use 80 g per litre.
Cover and leave it in the fridge for 12 to 16 hours.
Strain through a fine sieve, then through a paper filter or a thin cotton cloth.
Serve over ice, with water or milk added to taste.
Tips
- Strain twice, through a sieve and then a paper filter, for a clean cup without silt.
- It keeps for up to a week in a closed bottle in the fridge.
- For a concentrate, use 1 : 8, about 125 g of coffee per litre, and dilute it one to one with water or milk.
About this drink
Cold brew is coffee steeped in cold water for many hours instead of brewed hot. Cold water extracts fewer of the acids and bitter compounds, so it tastes smooth, low in acidity, and chocolatey, with less aroma than hot coffee. The steeped method spread from the United States, where the Toddy cold-brew system dates from the 1960s, and became a café staple in the 2010s.
