HOW TO MAKE A DELICIOUS COLD BREW

July 19, 2022

I always considered cold brew to be one of the easiest methods of how to brew delicious cold coffee. The fact that you can make delicious cold brew from old roasted coffee too is an incredibly valuable point when it comes to home kitchen shelf or coffee shop management. Although cold brew is incredibly simple in essence, as it is a full immersion method where the coffee just sits, it is surprising how very often you can get a really bad tasting cold brew in coffee shops. Weak and watery or bitter and muddy. So here's a simple guide on how to make cold brew delicious.

RATIO

Remember that cold brew is most often served over ice so you're getting some dilution in the glass. Also, cold temperature lowers down the sensory perception of strength. Bear that in mind when you're making the recipe. You need something strong that can dilute a little. 1:10-1:12 ratio is fitting (100-120g per liter of water)

FINER

Another mistake I see often is a grind that is too coarse. Especially when it's done on things like WILFA etc. The coarser the grind on cheap equipment, the bigger the range of particle distribution – with a lot of boulders, one ends up with a bucket of something that may be a delicious chicken broth, but not cold brew coffee. Grind finer, especially on cheap grinders (something like a V60-02ish grind or just a bit coarser).

CONTACT TIME

8, 10, 12h is usually not enough. Maybe if you're using darker roast and a fine grind, but otherwise the optimum time sits between 18-26 hours.

TEMPERATURE

Room temperature, not a fridge. Extraction is super slow in the fridge.

STIR

During the 24h period, give it a stir or two.

WEAK? ADD STRENGTH!

If you're extracting for about 24 hours and the ratio and grind are right, but it's too weak, add 2-3 double espressos, just filter the crema before. It increases strength and mouthfeel, getting you immediately to that syrupy and delicious point.

SINGLE ORIGIN COLD BREW? DON'T SWEAT IT.

We have a cold brew bucket of old samples (#oldbrew), coffees that we were gifted with, but couldn't finish them quick enough, frozen and vac-sealed roasts from last year, leftovers from this and that festival. It doesn't matter, we just stick to the ratio, proper grind and time and filtration. Use your taste buds, not labels from the bags. Noone can taste beyond the processing method in cold brew, unless they're using some super rare coffee. But why would anyone do that?

SIMPLE

Cold brew isn't designed to be hip and exclusive. It's designed to be cold, delicious and strong just about right.

RECAP

1:10-1:12 ratio, filter water, 18-26h, finer grind, room temperature, paper filtered, chilled, poured over ice.

What's your good cold brew recipe?