Cycling and Coffee: Would you like to learn how to make cafe quality cold brew coffee from home?
Bring the cafe into your home or office with this simple recipe
By Clint Latham – Get Free updates of new posts here
Cold Brewing is one of the easier preparation methods of speciality coffee. You create a coffee concentrate in a 16hr full submersion brew. Here’s how to do it.
1) Ratio: You are going to use a 6:1 ratio of water:Coffee. So if you use 10 grams of coffee you will use 60 grams of water.
2) Start by grinding your fav coffee to a french press grind. (This grind is coarser than a paper filter and will help our French Press to filter out the sediment).
3) Add your coffee to your french press and then add the appropriate amount of water.
4) Let your coffee sit and brew on the counter for a min of 16hrs. Do not put it in the fridge just yet. You want your water to have some heat, around room temp, to help in the brewing process.
5) After the brew time has finished you will want to run your cold brew through a filter to remove any coffee sediment. I personally use a natural V60 paper filter; but any paper filter will work. Most importantly be sure to rinse your paper filter with hot water 1st as not to impart a paper taste into the cold brew.
6) Store your cold bew in the fridge & enjoy.
Ready to Make your Cold brew Coffee
Now all you have to do is use 3oz of your coffee concentrate for every 5oz of water. Add ice, stir and enjoy.
want to make an iced latte?
Simply replace your water with cold milk. For iced lattes I prefer to use an espresso blended coffee to make my cold brew. I also will skip the filtration process mentioned in step number 5 as I don’t want to filter out to the oils of the cold brew as it will help to cut through the creaminess of the milk. One of my go to favorites is Novo Coffee’s Espresso Novo; available at NovoCoffee.com.
So why Cold Brew?
Toddy Coffee gives us a great scientific explanation:
“A roasted coffee bean contains many compounds that are extracted during the brewing process. Some of those compounds, including certain oils and fatty acids, are soluble only at a high temperature. During the cold brew process, coffee beans are never exposed to high temperature (this only occurs after a rich liquid coffee concentrate has been produced).
Deceptively simple, cold water brewing extracts the delicious flavor compounds (and some of the caffeine) from coffee beans, but leaves behind myriad bitter oils and biting fatty acids, including undesirable elements such as ketons, esters and amids.
These are the same bitter acids and fatty oils that surface to the top of your hot cup of coffee, and give hot-brewed coffee that familiar ‘bite’ (thus the reason that some 8 out of 10 people attempt to soften the acidic taste by adding milk or cream to their coffee).” -Toddy Coffee
What am I currently Cold Brewing?
I am currently using Sweet Bloom’s Buena Vista, Colombian. it has a beautiful apple and cola acidity to it, with a nice toffee sweetness. In a cold brew it has the perfect balance of acidity and sweetness to make it a fantastic summer coffee.
What coffees have you been cold brewing? Leave me a comment below to share your favorite cold brew recipes.
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