Cold-brewed coffee: How-to Guide
- Brew time: 6-12 hours
- Temperature: room temperature
- Grind setting: coarse
- Ratio: 1:7 coffee to water
|Size||Coffee measurement||Water measurement|
|1 L carafe||150 g||1000 g|
|1.75 Cups||34 oz|
2. Add room temperature water.
3. Stir to fully saturate the grounds. Cover and steep for 6-12 hours on your kitchen counter.
4. Separate the grounds from the coffee concentrate by straining once or twice through a standard coffee filter, a fine-mesh sieve, or a sieve lined with cheesecloth.
5. Dilute to taste—we recommend starting with 2 parts water to 1 part concentrate—and enjoy!
For further exploration: For a very popular variation on the “cold coffee” theme, try brewing hot over ice. This method is often referred to as “Japanese-style” iced coffee. Simply use the brew ratio and basic technique from our pourover brewing guide. Take your total water measurement: use half as hot water in brewing and the other half as ice in the bottom vessel.
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