Cold Brew Recipe
Grind coffee as course as your grinder will allow. We want big chunks of coffee sitting in the water overnight, not fine ground espresso
Add water at an 8:1 ratio. If you bought a 4oz bag of coffee and want to do it all at once (which I recommend), use around .85L or 28oz of water. You can experiment with this ratio over time to taste, but this is a good starting point.
Mix the coffee and water. No filter, no nothing. Just throw it in a large mason jar, a food safe bucket, etc. Whatever you have in the kitchen that will fit. You’re just going to let the coffee and water hang out together for a while and worry about the filtering at the end.
Let steep for 18-24 hours, preferably in the fridge, but you can also do it at room temperature on the counter. I usually start a cold brew blend at around 11AM, and then start the filtering around 8 or 9 the next morning. Try not to go over 24 hours, as it’ll begin to take on an overly bitter flavor.
Filter. You can do this a lot of different ways with whatever tools you have in your kitchen. I place a V60 pourover filter over another container and start pouring the cold brew sludge in. You might need to change filters halfway through. My biggest tip here is to really get all the grounds into the filter and let gravity do its work for a good 30 minutes to pull all the water out of the grounds. There’s some great flavor hiding in those beans waiting to come out.
There’s no wrong way to do cold brew, these are just my helpful tips. There’s a lot of great tools for sale on Amazon and elsewhere that make this even easier, I’m happy to recommend ones that I’ve had success with (and which ones to avoid).
Please hit me up with any questions Cooper@FarmCoastCoffee.com