Dishbeginnerdraft

Cold brew

Also searched as: cold brew coffee, cold-brewed coffee

In short: Coffee steeps for many hours in cold water: this dissolves less acid and bitterness, so it tastes mild.

Picture it

Like slow watering instead of a cloudburst: less arrives at once, but more gently.

The decisive moments

1
Grind coffee coarsely, about 80–100 g per litre of cold water (as a guide)
A coarse grind filters off easily, and the long time makes up for the smaller surface.
Extraction
2
Steep in the fridge for 12–24 hours
Cold water dissolves flavours slowly and leaves many acids and bitter compounds behind.
Temperature
3
Strain through a paper filter
Fine particles would keep steeping and cloud the coffee.
Time
4
Dilute the concentrate with water or milk
The brew is strong. Diluted, it keeps chilled for about a week (as a guide).
Extraction

Related entries

Sources · 1