A special blend for delicious Cold Brew at home.
Cold brew is really as simple as mixing ground coffee with cool water and steeping the mixture in the fridge overnight. The next day you strain the mixture, leaving you with a concentrate that can be served right away or stored for up to two weeks.
The gentle infusion process produces a drink of lower acidity, which is why cold brew coffee is naturally sweeter. It can also be served over ice without dilution because it’s already cold. For these reasons, cold brewing is generally regarded as the best method for producing cold coffee.
There are a couple of home-methods for this, and they are all variants of a basic formula: cold water, coffee grounds, and an overnight brew. Changing a variable will produce slightly different results, from a longer brew or stronger coffee-to-water ratio producing a stronger cup, and a finer grind producing a cloudier drink.
Tips for Success
- Make sure your beans are ground correctly for the method you are using: For a drip brewer beans should be ground to a sandy powder, like for drip coffee. Grind coarser for the immersion method, as finer grind can result in an over-infused coffee and make the strained coffee gritty and muddy. Your beans should look like coarse cornmeal, or even slightly rougher. You can select filter grind or immersion method grind at time of purchase.
- Use filtered water, if possible: This is just good coffee advice in general, really. Your cup of coffee will have a cleaner, sweeter flavor if you use filtered water to make it.
- Steep for at least 12 hours: It’s fine to cut this time a little short, but don’t get too stingy. The coffee needs this full time to fully infuse the water. Straining too early can give you a weaker cup of coffee. Also be careful of over-steeping, which can start to extract some of those bitter flavors we’re hoping to avoid. I’d say not to steep for more than 15 hours or so.
- Keep it cold: Store your brew in the fridge for up to 2 weeks.