Iced coffee can be a wonderfully delicious beverage, especially in this strangely beautiful warm March weather.
Here’s a recipe you can try at home to make cold brew coffee. This method takes time (12hour steep), however it makes an extract approximately triple the strength of an average filter coffee. The extract, when diluted with cold water/ ice, yields a refreshing drink, with oils to lend body, none of that stale roast aroma you can get by flash chilling hot coffee, and a lower balancing acidity with some sweetness.
Give it a try at home!
Cold Brew Coffee
- 1 litre container
- .25lb of coffee (we find our Ethiopian limu, and Colombian coffees work well in this application)
- A burr grinder
- 625g clean cold water + more for diluting
- Grind .25lb or a ¼ lb of coffee into a clean, dry 1 litre container – Press pot grind (looks like kosher salt)
- Tare off/ Zero a kitchen scale, and pour 625g cold water over the grinds
- Use the spoon to pat down the coffee. Keep patting down until the coffee grinds no longer float.
- Put a lid on the vessel and put in the fridge. Go to sleep!
- In the morning, after a 12 hour steep, strain the coffee extract through a fine mesh strainer, or a paper filter – your preference.
- Compost the used grinds.
Now you have a coffee extract that you can dilute to taste.
Start with adding extract to cold water in a 1:1 ratio, and dilute further to taste.