Recipe

Cold Brew

Smooth, low-acid, intensely sweet. Set it and forget it.

Ingredients

Coffee

100 g, very coarse

Cold water

800 g, filtered

Equipment

• 1 L glass jar or dedicated cold brew maker
• Burr grinder
• Paper filter or fine cloth
• Funnel
• Storage bottle

Step-by-step method

1. 1

   Grind 100 g of coffee very coarse — like coarse sea salt or breadcrumbs. Fine grinds will over-extract and turn bitter.

2. 2

   Add grounds to a clean 1 L jar.

3. 3

   Pour 800 g of room-temperature filtered water over the grounds in a slow circle, ensuring all grounds are wet.

4. 4

   Stir gently with a long spoon to break up any dry pockets — about 10 seconds.

5. 5

   Cap the jar and let it steep at room temperature for 12 hours (stronger, more chocolatey) or in the fridge for 18–24 hours (cleaner, brighter).

6. 6

   After steeping, strain twice for clarity: first through a fine mesh strainer to remove the bulk of grounds, then through a paper filter (V60 or coffee filter) into a clean bottle.

7. 7

   The result is a cold brew concentrate. Store in the fridge for up to 2 weeks.

8. 8

   To serve: dilute 1 part concentrate to 1 part water or milk over ice. Adjust to taste.

9. 9

   For a cold brew latte: 100 ml concentrate + 100 ml cold milk over ice.