Ah, cold brew. A bloody delicious way to cool down & appreciate the full rainbow of flavour waiting to be unleashed in your beans. All you need is some good quality coffee (we’ve got your backs there), some common bits & bobs from the kitchen & a bit of time.
A note on this method, cold brew relies on time rather than heat for extraction & as a result it’s got a more viscous & textured mouthfeel whilst still drinkin’ light. It makes for a pretty sweet beverage in more ways than one. We’ve recommended using our Killerbee blend, ’cause it’s reliably delicious with this method, but some other Singles we’re running that are super tasty this way are our Gichatha AA Kenya or our current RFF (recommend for filter) El Conquistador, Costa Rica.
RECIPE FOR COLD BREW
• 60g of Killerbee (start at 60g & increase to 70g or 80g if you like your brew stronger)
• 1L water
• A mason jar
• A short length of string
• A large filter paper or cheese cloth
• Dash of honey for sweetening (optional)
• Grind up your coffee medium coarse.
• Pop the coffee into the filter (or cheese cloth) & place inside the jar with the filter opening facing up.
• Pour water over the coffee, then tie the top of the filter/cheese cloth up with string. Gently push the coffee parcel under the water to make sure it’s submerged.
• Refrigerate for at least 12 hours (18-24 hours will give a bolder/richer flavour).
• Remove coffee parcel & mix in honey to taste, refrigerate & enjoy served over ice (you can further diluted with water to taste).
P.S If you don’t have filter paper or a cheese cloth you can go for the rogue/lazy man’s option & submerge the coffee direct into the water. Once it’s finished brewing simply pour the liquid off the top, taking care to leave the grinds behind. The result will give you a different texture & won’t be as refined but it’s still tasty as.
COLD FILTER METHOD (we call it ‘chilter’ round here)
If the immersion method isn’t your peanut butter & jam, you can always try your hand at cold filter. It’s not as easy (gotta have the right equipment for brewing the filter coffee) but it’s less time consuming.
Simply use your regular brewer (V60, Moccamaster etc) and alter the standard brew ratio (60g/L) to allow for ice. Example: 800ml water + 200g ice (1 litre total) will require a dose of 60g coffee. Alternatively, brew up a batch of your filter coffee & stick it in the fridge to cool.
Brewing warm coffee and chilling it is not a new idea in the world of speciality coffee, & can also produce great tastin’ stuff. Play around with grinding a little finer or up-dosing to pull up that brew strength too.