Brewing
Cold Brew. For everyone who says they dislike black coffee.
The most forgiving thing on this list and the best convincer we own. No heat means almost none of the acidity that puts people off, so what is left is sweetness and body. Make it as a concentrate and cut it to taste — over ice, with water, with milk, with tonic if it is April.
For everyone who says they dislike black coffee.
The recipe
- Grind
- Coarse
- Ratio
- 1 : 8
- Dose
- 100 g / 800 g
- Water
- Room, then cold
- Total time
- 16 hrs
Step by step
- 0:00100 g coarse into 800 g of filtered water at room temperature. Stir once to wet it all.
- 0:00–4:00Leave it on the counter. The first hours at room temperature do most of the extracting.
- 4:00–16:00Into the fridge for the rest. Beyond about twenty hours it turns woody.
- 16:00Strain through a cloth, then once more through paper. Do not squeeze the grounds.
- ServingThis is a concentrate. Start at one part coffee to two parts water or milk, then adjust.
Cupped best with MistRoot Forest Reserve — Robusta AAA, Room, then cold water, 250 g from the Brahmagiri Range, Kodagu (Coorg).
The other five
Same bean, a different drink.
Change the method and the coffee changes with it. Each of these has its own recipe, dialled in on our own lots.