We’re continuing to break down the art of brewing your own filter coffees at home, and in this next beginner’s guide Andrew, our Training Manager, will be showing you through Cold Brew. Think of it as the meal prep of coffee!
Want your batch of brewed coffee to last the week? Then, cold brewing is the method for you! Cold brew is steeped in the fridge for about a day (between 12 – 16 hours) and once filtered can last for at least another week in the fridge.
- Naturally sweet taste
- Smooth flavour with lower acidity
Cold brew vs. Cold drip:
When we refer to cold brew coffee we are generally talking about the immersive method of submerging ground coffee in cold water for an extended period of time. Cold drip coffee refers to the method of dripping cold water slowly over ground coffee to filter into a separate decanter. Both can yield similar flavour results however the cold brew method generally results in a more intense, full bodied result. We’ll be focussing on the cold brew method in this brew guide.
What sort of coffee should I use?
Well this depends on how you like to enjoy your coffee! The Grounds roasts a variety of coffees that can be suited to cold brewing however we recommend going for one of our seasonal single origins roasted for filter coffee methods for the most refreshing results as a black cold brew. If you prefer to add a bit of milk to your coffees then you can go for an espresso roasted single origin or our Seasonal Blend for a more robust flavour.
What do I need to cold brew?
The method of cold brewing coffee is a pretty simple concept – we need to essentially soak freshly ground coffee in cold water to extract flavour slowly over an extended period of time then separate the resulting brew from the coffee grounds. There are many different brewers on the market designed specifically to cold brew like the Toddy or the Hario Mizudashi however I prefer the simplicity of an Espro Press.
An Espro Press is basically a fancy French Press that utilises a multi-layered fine mesh filtration – with the filter built in we eliminate the need for a separate filtering method or filter papers. Along with the Espro Press all we need is a decent burr grinder, a scale and a paddle to stir our brew with.
1. But first, coffee
Weigh out 80g/L of coffee beans and grind to a coarse consistency – granules should be around the same consistency as a coarse sand. Place the The Grounds coffee grounds into the Espro Press.
2. 1, 2, 3 … water, stir, cover
Pour filtered cold water over coffee grounds and stir until combined. Cover the Espro Press with the lid but do not press. Alternatively you can cover with cling wrap and an elastic band.
* to stimulate extraction and activate some of the other flavour compounds in the coffee, I like to use a ‘hot bloom’. Start the extraction by pouring around 10% near boiling water over coffee grounds and giving a stir. Let brew for 45 seconds before pouring the remaining chilled brew water and giving another stir before covering and storing in the fridge
3. Absence makes the heart grow fonder
Say goodbye to your coffee and place it away in the fridge. Let it steep for 12 – 16 hours.
4. The time has come
Remove the jug, push the press down… and you’re done! Pour yourself a cup over ice, and store the remainder in the fridge. Enjoy!
* As something a little different, try brewing a concentrate with double the amount of coffee. When you’re done, dilute with coconut water for a refreshing twist