Cold brew coffee is often brewed overnight into a concentrate and then diluted as it is served. An advantage of cold brew is that you can refrigerate the concentrate for up to two weeks or more. Here are tow ways to make it:
Toddy or Filtron Cold Brew
YOU WILL NEED
Digital kit chen scale, burr grinder, Toddy or Filtron coffee maker, spoon, coffee cups, 1.655 kilograms (7 cups) water, 340 grams (about 43/4 cups) freshly roasted coffee beans
1 Measure and grind the beans coarsely using the burr grinder – the grounds should have the texture of fine bread crumbs.
2 Insert the stopper into the bottom of the brewing container. Wet the filter with cold water and place it inside the container.
3 Add 235 grams (1 cup) of water and half the grounds to the brewing container. Pour in another 710 grams (3 cups) of water slowly in a circular motion, making sure you wet all of the grounds. Add the remaining grounds and let stand for 5 minutes.
4 Slowly add the remaining 710 grams (3 cups) of water and, without stirring, lightly press down all the grounds so they are all wet. Steep for 12 to 18 hours, depending on you preferred strength.
5 When brewing is completed, remove the stopper over a container big enough to hold the coffee brew. Let the coffee filter through and then store it in the refrigerator.
6 When serving, dilute the coffee to your required strength with water or milk, beginning with a ratio of 1:1. For an iced coffee, pour some of the coffee syrup and milk over ice
STEEPED COLD BREW
YOU WILL NEED
Digital kitchen scale, burr grinder, spoon, Mason jar, saucepan with a lid, or large container that can be covered, French press (see here) or cheesecloth and string or elastic band for covering, airtight container, coffee cups, water, freshly roasted coffee beans
1 Measure and then grind your coffee beans coarsely using the burr grinder – the grounds should have the texture of fine bread crumbs.
2 Add the coffee grounds to the Mason jar, saucepan, or container and pour cold water over them. The ratio of grounds to water should be roughly 1:4 to 1:5, so for each cup of each cup of grounds use 4 to 5 cups of water, though you can adjust the proportions according to taste.
3 Seal or cover the jar, saucepan, or container and let steep for 12 to 18 hours.
4 Once extraction is complete, you will need to filter your coffee. You can do this either by pouring it into a French press and pluging, or pouring it through a piece of cheesecloth loosely draped inside a clean container and secured around the rim of the container with string or an elastic band.
5 Store the brewed coffee concentrate in an airtight container in the refrigerator for up to two weeks.
6 To serve, dilute the coffee concentrate 1:1 with water or milk, adjusting to your preferred strength.
How to make coffee the science behind the bean – Lani Kingston