COFFEE PREPARATION – COLD BREW
If regular, hot, coffee brews upset your stomach, cold brew is your choice. Cold brew can take up to 48 hours to make because it uses cold steeping. In the absence of heat, caffeine and other soluble compounds in the coffee need more time to extract.
On the bright side, with a batch cold brew coffee maker you can prepare a large and concentrated batch of cold brew that will last you a few days.
1. GRIND AND MEASURE
Grind the beans in a burr grinder. If you don’t have a burr grinder, grind in brief, sharp pulses in a blade grinder, stopping every couple seconds to invert the grinder and give it a sharp shake while holding the lid on.
Consider a three to one water coffee ratio. For every cup of coffee, you pour in three cups of cold or room temperature water.
The minimum extraction time is 12 hours, but typically, 24-48 hours soaking times will give the finest tasting beverage.
In a separate pitcher, or a bowl, mix 12 ounces of coarsely grinded fresh coffee and 3 cups of cold water. Make sure all the grounds are wet.
3. MAKE YOUR COFFEE
Start by securing the brewing container with the provided stopper. Wet the reusable filter and place it at the bottom of the brewing tank.
After all the grounds are evenly saturated with water, pour the mix into your brewing container.
Add 4 more cups of cold water into the brewing tank.
Let it steep for 14 to 24 hours at room temperature or in the fridge.
Remove the stopper, allowing the coffee concentrate to flow into a decanter.
3. POUR AND ENJOY
You can store the coffee concentrate in the fridge for a up to a week.