Brew Guide: Cold Brew
Cold brew is one of the easiest and cost-effective ways to make several cups
of delicious coffee, which can be kept in the fridge for days. Cold brew, as the
name suggests, is never exposed to heat. Steeping coarse ground coffee in
cold water for 12-24 hours produces a light and delicate beverage, low in
acidity, designed to be served over ice or with your choice of milk.
You will need
— Adjustable burr grinder
— 50g fresh Kōkako coffee
— 600g cold filtered water
1. Grind your coffee to a coarse plunger grind. Add the ground coffee
to the mesh filter, and place inside the glass flask.
2. Add 100g of cold filtered water and stir gently to ensure all the coffee
grounds are saturated. This is to “bloom” the coffee.
3. After stirring, slowly add 500g of water and put the lid on the flask.
Leave it to steep for 12-24 hours in the fridge.
4. Once the coffee is finished steeping, remove the filter and put the
grinds in the compost. Thoroughly clean and dry the filter so it’s
ready for next time! Your cold-brewed coffee is now ready to enjoy,
and it will keep in the fridge for 4-5 days.
— Use high quality, fresh ground coffee beans and filtered water for
best results. But if you don’t have access to your own grinder, get your
coffee pre-ground to a coarse plunger grind.
— Add water in a slow, controlled way and don’t allow the coffee grinds
to sit too high up in the filter, ensure they are all submerged.
— If you find a lot of sediment at the bottom of your brewer once the
coffee is brewed, you will need to make your grind size coarser to
eliminate fines getting through the filter.
— For best results, infuse the coffee for a minimum of 12 hours, and a
maximum of 24 hours — you can adjust this to your own taste.
– If you have a 1l cold brew coffee pot, use 80g coffee to 1L water
and follow the same method.
- You can also make this cold brew with a non-Hario cold brew maker,
by following a 1:12 coffee to water ratio.