Cold brew coffee is one of our favorite ways to prepare coffee. It is simple, and one of the biggest benefits is to produces a low acidity final product. Many coffees from Africa have wonderful notes of fruit but also have high acidity if brewed hot. Cold brewing these coffees leaves the fruity bouquet but reduces the acidity.
Cold brew coffee shouldn't be confused with iced coffee. Ice coffee is brewed hot and ice is added. This produces a strong sometimes bitter coffee. Cold brew is brewed cold in your fridge for 18 to 24 hours.
The process of making cold brew is simple. You add your coffee and water to the brewing device, let it sit in your fridge for 18-24 hours, strain, and then serve. Pretty easy, right?
Well it is, but there are somethings to consider.
When making cold brew coffee there are four things you need to consider; ratio, time, grind, and device. Many times these four things are overlooked.
When brewing hot coffee typically you use a ratio of one ounce of ground coffee to 17.5 ounces of water.
When cold brewing the ratio is different.
There is a lot of debate on this topic and it ranges anywhere from once ounces of coffee to eight ounces of water to one ounce of coffee to twelve ounces of water.
Here at Layne Coffee we are in the middle.
We typically use one ounce of coffee to ten ounces of water.
This ratio can always be adjusted based on your personal preference.
Typically, once the coffee and water are in the brewing device you will leave it in your fridge for 18 to 24 hours.
This is very important.
You want an extra coarse grind.
This means you will want to grind the coffee so it almost looks like the size of ground peppercorns.
Consistency is the key.
This is accomplished by using a burr grinder. You will want to avoid using a blade grinder at all costs. Using a blade grinder will give you a very inconsistent grind, which will lead to the incorrect extraction.
There are a lot of devices you can choose when making cold brew coffee.
The device really isn’t important. I have a friend who uses a Mason Jar and puts the coffee into a sock. I hope it isn’t a dirty sock 😊 but with him you never know.
The key, and what most people forget, is to strain the cold brew after 24 hours.
You can use a cone filter, like the below, or Chemex. It really doesn’t matter.
The goal is to remove all of the fine sediment from the cold brew.
Unless for some reason you like drinking sediment.
Nothing is better than a cold brew on a summer morning. Just follow the four items outlined above and cold brewing coffee will be a snap.
If you are looking for a great cold brew coffee, than check out our Ice, Ice, Coffee.