7 Dec 2016 – Cold Brew
I love coffee, it is one of my favourite foods and I would most definitely not want to live without it.
My preference is cold brew coffee, which is simple to make, and provides you with enough raw coffee concentrate to last you half a week or so (depending on how much coffee you drink.
Cold brewing leeches less of the acid out of the coffee bean,so you end up with a coffee that is a bit less bitter and has a smoother taste to in than a hot brew. Cold brewing also leeches more caffeine out of the coffee than a hot brew, so if you are sensitive to caffeine, take it easy to begin with.
My process is:
Grind about 250g of fresh roasted coffee beans. A fresh grind is super important, you just don’t get the same depth of flavour if you use pre-ground beans. I use a good quality Japanese ceramic hand grinder and go for a fairly course grind, it makes straining later a lot less painful later on. Grinding doesn’t take long, only 10 or 15 minutes.
Add your grinds to a nice big jar, pour in 1.5L of water and then just leave it to sit on your bench for 18 to 20 hours. The longer you leave it the more flavour you will get, but after about 20 hours I don’t notice much of a difference.
Finally, you simply strain off your grinds and bottle up for storage. I strain three times. First through a simple wire strainer to catch all the larger grinds (be sure to give it plenty of time to drain), then through muslin, and finally through muslin again when it goes into the bottles for storage.
I store in simple glass bottles in the fridge and have a supply of awesome coffee on hand whenever I need it. I get about 1.2L out of each batch.
To drink just pour out about 70ml of concentrate and add hot water, or milk if you feel like an ice coffee.