Ingredients
1½ cups Medium or Dark Roast Coffee Beans (if you opt for whole coffee beans, it needs to be coarsely ground in a
food processor)
3 cups Cold Water (in a container with a spout to reduce spillage)
1 cup Hot Water (freshly boiled)
2 Large Airtight Containers
Sieve
Coffee Filters
1 Large Jar
Mason jars, to serve
Method
- Place the coffee grounds in a large container with an airtight lid.
- Pour over the boiling hot water over the coffee grounds. Wait for 30 to 45 secs for carbon dioxide to be released in foamy bubbles! Add the cold water quickly, stirring to soak even more coffee. Leave it to steep fully in the refrigerator for 16 to 24 hours.
- Line sieve with two coffee filters, or use kitchen twine to secure it to the opening of the jar. Ensure the opening of the jar is large enough to avoid spillage. Pass the mixture through; if the cold brew looks murky, pass it through another set of clean coffee filters for 1 or 2 more times until no sediment remains.
- Mix the cold brew concentrate with 1 to 2 parts cold water to be strongly caffeinated! Add ice and some milk if you prefer a latte.
Note: A hot bloom will improve your coffee by releasing carbon dioxide, which is a water repellent therefore allowing water to fully extract more of the flavour profile. Cold brew concentrate is lower in acidity. It keeps well in the refrigerator for up to 7 days.
