How To Make Cold Coffee At Home (Cold Brew Coffee)

The summer months, accompanied by high temperatures, do not invite to boil water to prepare a coffee. If you sweat in the kitchen making coffee or ask the waiter accompanied with a glass of ice, read on to discover how to make a delicious cold coffee at home. Known in English with the name cold brew coffee, this coffee has the peculiarity that no heat has been applied in its preparation and that in its infusion process it has only been left in contact with water for the necessary time (normally between 12 and 24 hours) to retain the aromas and flavours of lifelong coffee. Sounds great, right?

Cold coffee vs iced coffee

 If the infusion process is not done completely well, the coffee can leave an acid or bitter aftertaste in our mouth when mixed with ice, which we usually neutralize by adding milk and sugar. In addition, if the ice we use is of poor quality and melts quickly, it can be excessively watery.

If you have to grind a very large amount, you have several options to save time: ask to have it grilled at your favourite coffee shop, at your local barista with the coffee grinder, or do it yourself with an electric one. Whichever method is chosen, try to make the grinding coarse, similar to that of the French press to extract all its aromas.

  • In the case of using a Filtron, pour the 250 grams of ground coffee on filter paper large enough; or add coffee directly to the infusion bucket if you have a Toddy, OXO Cold Brew or similar container.
  • For users of French press or immersion coffee maker simply proceed to prepare coffee regularly. That is, add the amount of coffee suitable for cold brewing respecting the 1: 3 or 1: 4 ratio; and if you choose to use a glass jar or jar, also consider its size to calculate the quantities.
  • Place the filter paper with the coffee inside the Filtron and slowly add 1 litre of water at room temperature. Be sure to plug the hole (bottom) of the container with the rubber stopper and the filter to prevent it from penetrating any type of soil or sediment during the extraction process.
  • For immersion coffee maker or glass canister, calculate the amount of water well and stir the mixture with a spoon until the lumps on the surface disappear.
  • If you want a cold infusion with more vivid flavours, let the mixture rest in the refrigerator to attenuate the oxidation process. If you are looking for a flavour with more chocolate notes, leave the mixture at room temperature. In one way or another, the key is to let the coffee and water mixture sit for at least 12 hours so that the infusion takes place over time.
  • After this time, it is only left to place the infusion bucket on a decanter to extract the concentrated coffee little by little when removing the cap (Filtron, Toddy). This may take up to 45 minutes, depending on the amount of water used in the recipe. The resulting coffee liquid, when concentrated, must be diluted with water or milk in a ratio of 1: 1 or 1: 2, that is, a part of coffee concentrated by one or two parts of water or milk according to the taste of each.
  • If you have chosen to use a jar, you will have to filter the coffee and water mixture already settled by placing a paper filter previously rinsed on a strainer, thus preventing coffee grounds from falling.

It is advisable to keep coffee concentrated in the refrigerator for a maximum of two to three weeks. If you prefer to keep it diluted with water so that it is ready to drink, it will last a week.

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