Cold Brew
Cold brew isn’t just for summer – smooth, low-acidity, and pretty refreshing. Here's the ridiculously easy method, with tweaks for your perfect cup:
What You Need:
Coarsely Ground Coffee: Think breadcrumbs, not sand. 100g (about 1 1/4 cups)
Cold, Filtered Water: 700ml (about 3 cups)
Large Jar or Pitcher: Anything that holds liquid!
Fine-Mesh Strainer or Cheesecloth: For filtering.
Time: The magic ingredient.
The Steps:
Combine: In your jar, mix the coffee grounds and water. Stir gently.
Steep: Cover and refrigerate for 12-24 hours.
Filter: Strain the coffee through your strainer/cheesecloth.
Serve: Dilute the concentrate with water or milk.
Top Tip: Don't grind until right before you brew. Freshness matters!
Taste Tweaks:
Strength: The most crucial adjustment.
Stronger: Use more coffee grounds (e.g., 120g) or steep longer (up to 24 hours). Start with a 1:1 ratio of concentrate to water/milk and adjust from there.
Weaker: Use fewer coffee grounds (e.g. 80g) or steep for a shorter time (closer to 12 hours). Dilute more generously with water/milk.
Sweetness: Cold brew is naturally less acidic, which can make it seem less bitter. If you prefer a sweeter cup, add a simple syrup, or a touch of honey after brewing and diluting.
Flavour additions Add spices to grounds when brewing, like cinnamon or cardamon.
See our home brewing fundamentals guide on how to get the best out of your beans!