For this recipe you will need:
- 90g of ground filter roast coffee. On our grinder this is the same setting we use for a single-cup filter coffee of the same coffee
- 1 liter of cold, filtered water
- Infused for 24 hours (in the fridge)
Strength
For those who like working with numbers, we are aiming for a TDS of 1.9%
For those who don’t have a refractometer (most of us!) we are aiming for a sweet and quite concentrated cold brew, which will hold its strength when served with ice.
- If too weak/ sour: grind slightly finer.
- If too bitter/ heavy: grind slightly coarser.
Filtration
To filter your cold brew, first stir the grounds (to ensure even strength throughout the liquid), before straining through a paper filter.
Counterintuitively, it’s better to strain only once, through the paper. “Pre-straining” (say, through a metal sieve) will actually cause there to be too high a proportion of tiny, fine coffee particles in the liquid. They will become trapped in the paper filter and clog it, causing the filtration to stall.
Serving
Once filtered, we like to season with a little elderflower syrup and wild rose vinegar… but this standard recipe should already be plenty delicious served over plenty of ice.
If seasoning:
