Cold Brew Brewing Guide

The warm summer months are a fantastic time to start exploring cold brew coffee recipes! Brewing cold brew coffee using great quality, freshly roasted speciality coffee will result in a far superior product than the usual iced coffee offerings found in the supermarket or at the usual chain coffee shops. We've put together a summer coffee collection of our favourite fruity, juicy coffees...

Preparation

You Will Need
- Large Jug or Pitcher
- V60 or AeroPress
- AeroPress
Ingredients
- 220ml of hot water, just off the boil or 2 litres of filtered cold water (depending on method)
- 20g of fine/medium ground coffee or 250g of course ground coffee (depending on method)
- 100g Ice Cubes (if using the hot coffee over ice method)

1 2

Method

Recipe for cold brew coffee - hot coffee over ice:

If you'd rather not wait 12 hours to slow infuse your coffee, then the iced V60 or AeroPress method is definitely for you! This method is also fantastic for making a single iced coffee and is our personal favourite. This method of making cold brew involves brewing your coffee using a V60 or similar filter coffee maker and using ice cubes to chill the coffee immediately. In our experience, the coffee might not be fully chilled, so it could benefit from a short amount of time in the freezer or can be served over ice cubes to help to drop the temperature further. The following method is a great starting point:

Grind 20 grams of coffee using your usual filter grind. Grind a bit more fine than usual to slow down the brew.
Brew the coffee using 220ml of hot water. You could brew your coffee using an AeroPress, V60 or similar filter coffee method. The idea is to make a stronger concentrate brew.
Add 100g of ice cubes to the brewed coffee.
If required, chill in the fridge or freezer for a few minutes.

Recipe for cold brew coffee - slow infused:

Perhaps the most common and well know recipe for cold brew coffee is the slow-infused method. This involves using a set amount of coffee on a coarse grind infused in cold water and then filtered. The length of infusion can vary and depends on the desired coffee-to-water ratio and final strength of the coffee. We recommend trying the following coffee recipe as a starting point:

Grind 250g of fresh roasted coarse ground coffee.
Add the ground coffee to 2 litres of fresh filtered cold water.
Infused the coffee for 12 hours.
Filter the cold brew coffee through a paper filter. You could do this using a V60 with filter paper or a filter basket from a filter coffee machine.
The resulting coffee will be a concentrate that should have a great strength of flavours.
Use the concentrate and dilute this with cold water or milk to taste.

The cold brew slow infusion method is fantastic for making a large batch of iced coffee for coffee shops or to share with friends at home or at a party. The cold concentrate will last for a few days and could even be frozen for use at a later date!

Coffee FAQ's