Journal
Cold brew at home, the slow way
Coarse grind, cold water, eighteen hours and a sieve. Here is the exact recipe we use behind the bar, scaled down for a jar.
The recipe
- 100g coffee, ground very coarse (like breadcrumbs).
- 800g cold, filtered water.
- A large jar, a sieve and a paper filter.
Stir the coffee into the water until every ground is wet. Cover the jar and leave it on the counter for 18 hours, not in the fridge; colder water extracts too slowly.
Pour it through the sieve, then through the paper filter. You now have concentrate: dilute it one-to-one with water or milk, over ice. It keeps for a week in the fridge.
“If it tastes bitter, your grind is too fine. If it tastes like tea, steep it longer.”