Cold Brew Coffee Pro Style Recipes

COLD BREW COFFEE

Steps:

• Put 400ml cold water into a large jug or jar and add the coffee grounds, but do not stir the mixture. Cover and leave to steep for 24hrs.
• Gently stir the mixture then pour it through a funnel or sieve lined with coffee filter paper (or a sheet of kitchen paper) into another large jug. This concentrate will keep in the fridge for 2-3 days.
• To serve dilute 1 part cold brew with 2 parts still or sparkling water (or to your taste) and serve with lots of ice.

COLD-BREW COFFEE

Steps:

• Place the coffee grounds in a clean glass container. Pour hot water over the grounds; let stand 10 minutes. Stir in cold water. Cover and refrigerate for 12-24 hours. (The longer the coffee sits, the stronger the flavor.), Strain the coffee through a fine mesh sieve; discard grounds. Strain the coffee again through a coffee filter; discard grounds. Serve over ice, with milk or cream if desired. Store in the refrigerator for up to 2 weeks.

COLD BREW COFFEE

Steps:

• In a 1-quart wide-mouth mason jar, combine the coffee and water. Stir to combine. I like to let my mixture rest for about 5 minutes and stir it again; the coffee grounds seem to gain more water exposure this way.
• Put a lid on your container and refrigerate it for 12 to 18 hours.
• When you're ready to strain your cold brew, place a thin paper coffee filter or a small, thin cotton napkin, cloth or handkerchief over a small fine-mesh sieve. Pour the concentrate through the prepared sieve into a liquid measuring cup or pitcher. Let it rest for a few minutes to let the last of the cold brew trickle down.
• To serve, fill a glass with ice and fill it halfway with water. Then fill the rest of the glass with cold brew concentrate, and stir to combine. Cold brew concentrate will keep well in the refrigerator for up to 2 weeks, although I find that it has the best flavor within the first week.

COLD BREW COFFEE, PRO STYLE

Steps:

• Grind coffee at a medium setting: slightly finer than what you would use for a French press and slightly coarser than what you would use for a pour-over.
• Line a 4-quart/4-liter container with the nylon mesh bag, draping the edges over the side of the pot. Place the paper filter bag in the mesh one, folding over the top of the paper filter to form a cuff to give it some structure.
• Add ground coffee to the paper filter bag. Pour 1 quart/1 liter of water onto the grounds, and gently stir the slurry with a wide spoon for 5 minutes. It's important to stir for the full period of time. Add remaining water.
• Twist close the top of the paper filter bag. (You can tie it with a piece of string.) Set a timer for 5 hours 30 minutes. During this time, do not move or otherwise agitate the container.
• After the brewing time elapses, gently lift the mesh bag out of container, and place it into a large metal strainer set on top of the steeping pot. Drain for 10 to 15 minutes. Discard the filter bag with the grounds, and decant the cold-brewed coffee concentrate into a clean 1 1/2-quart/1 1/2-liter carafe or jar with an airtight lid. Pour gently so that any remaining sediment is left behind in the pot.
• To make a cold brew drink, pour three parts concentrate over ice and dilute with two parts water. For a richer flavor, dilute with milk. For a hot drink, combine coffee with hot water or milk. The concentrate will last 2 weeks refrigerated.

COLD-BREWED ICED COFFEE

Steps:

• In a jar, stir together coffee and 1 1/2 cups cold water. Cover and let rest at room temperature overnight or 12 hours
• Strain twice through a coffee filter, a fine-mesh sieve or a sieve lined with cheesecloth. In a tall glass filled with ice, mix equal parts coffee concentrate and water, or to taste. If desired, add milk.