If you ask anyone at Coaltown what the worst part of winter is for them, they'll say it's the fact it's too chilly for a cold brew.
So, with this week's warmer weather, we absolutely jumped at the chance to make up a big batch while experimenting with a new recipe!
It does need to brew for at least 12 hours, but it's absolutely worth it for the delicious, smooth coffee you get at the end.
We chose to use Finca San Jose for our cold brew as its notes of papaya, melon and jelly babies suit summer perfectly with its playful, sweet fruitiness.
You will need:
- Fresh coffee
- A coffee grinder OR coffee pre-ground to French Press grind
- A Hario cold brew bottle OR an empty bottle and a strainer
- A fridge
- A glass
- Weigh out 50g of coffee.
- Grind the coffee medium-coarse, to a similar grind you’d use for a French Press.
- Pour your coffee into the Hario bottle’s chamber/into your bottle.
- Fill your bottle with approximately 700ml of cold water or adjust your coffee to water using a 1:14 ratio if need be.
- Put the lid on your bottle and give it a good shake.
6. Put your bottle in the fridge.
7. After 12 – 18 hours, your cold brew will be ready to drink. Pour it over ice and dilute it with some water or milk of your choice.
If stored in the fridge, cold brew can be kept for up to 10 days. It's just like meal prepping, but better.