Cold brew
A smooth concentrate made in a mason jar overnight in the fridge.
Smooth, sweet and low in acidity: cold brew needs a jar, a filter and a night in the fridge. Make a concentrate on Sunday and you have iced coffee all week.
Brew card · Cold brew
Dose: 100 g coffee Water: 1 litre, cold and filtered (ratio 1:10) Temperature: fridge, 4 °C / 39 °F Grind: extra-coarse, like cracked pepper Time: 14–16 hours steep
Copy the brew card above. The result is a concentrate: dilute it 1:1 with water or milk.
Recipe
- Put 100 g of extra-coarse coffee in a large mason jar.
- Add 1 litre of cold filtered water and stir until every ground is wet.
- Cover and rest in the fridge for 14 to 16 hours.
- Strain through a sieve, then through a paper filter, into a clean bottle.
Strain and serve
It keeps for a week in the fridge. Serve over ice, diluted 1:1 with water or milk; a splash of tonic water and orange peel makes a great summer drink.
Which coffee?
Our favourites for cold brew are the Colombia Huila and the Kenya Nyeri AA, which turns out lively and blackcurrant-sweet.
Steeped too long?
Past 18 hours, cold brew turns woody. If yours tastes flat, shorten the steep before you change the coffee.