Journal
Cold brew at home
Cold brew is the easiest coffee to make for a hot summer: no kettle, no timer, just a jar and a night in the fridge.
The recipe
Use 100 g of coarse coffee for every litre of cold water. Stir, cover and leave it in the fridge for 14 to 18 hours, then strain through a paper filter.
Which coffee
Our Cold Brew Blend is made for it, with cocoa and cherry notes. Last summer many of you used the natural Ethiopia Guji, which gave a very fruity concentrate.
Serving
Cold brew is a concentrate. Dilute it one to one with water or milk and serve it over ice.
Notes from the roastery
Every recipe on this journal is tested at the roastery before we publish it. We brew it with at least two coffees, one light and one darker, and we change one variable at a time. If a step does not make a difference you can taste, we leave it out. Coffee should be simple to make well at home.
Three habits matter more than any gadget: weigh your coffee and water, grind just before brewing, and use fresh beans with a roast date on the bag. Get those right and most recipes will taste good on the first try.
Coffees to try
- Costa Rica Tarrazu: apricot, panela, vanilla
- El Salvador Santa Ana: strawberry, dark chocolate, red wine
- Mexico Chiapas: milk chocolate, orange, walnut
Every bag carries its roast date. Most coffees taste their best between one and four weeks after roasting. Keep the bag closed, squeeze out the air, and store it in a cupboard away from the oven. If you buy more than you can drink in a month, freeze single doses in sealed bags and grind them straight from the freezer.