When it is roasting hot in Glasgow ( it does sometimes happen) we get stuck into the cold brew here at Dear Green HQ fora refreshing does of caffeination!
Since we first starting brewing cold brew we have watched it's popularity grow and have prepared many a batch for cocktail bases or a concentrate for an Coffee Tonic or Coffee Kombucha. Whatever your choice of beverage, here is our go to recipe for starters:
Ingredients
- 120g* of coffee beans – try using our Kenya for syrupy sweetness, classic lemon and buttery notes as well as it's vibrant red berry flavour.
- 1 litre of water (filtered water if possible)
- Ice cubes
Equipment
- Coffee grinder
- Large vessel which fits in your fridge
- Filter brewer and papers (for example, V60 and V60 filter papers)
Method
- Grind the coffee coarsely e.g. for cafetiere
- Put the ground coffee into your vessel and add 1 litre of water.
- Chill in the fridge for at least 8 hours.
- Pour the cold brew through your pre-moistened filter papers to filter out the coffee grounds. Remember you can re-use your grounds so don't just bin them!
- Serve by pouring your cold brew concentrate over ice. Want to get really geeky? Calculate your ice volume as part of your brewing water ratio in your recipe to avoid a diluted flavour.
- Store the rest of the cold brew in the fridge and prepare to experiment with your next serve! A splash of tonic water or gin too perhaps?!
* You can play around with a higher coffee to water ratio to make a more concentrated brew. Remember you can always dilute to taste.
P.S. This is the recipe we used to make cold brew for the Arctic Monkeys playing at TRNSMT on Glasgow Green!
Let us know if you try it out! ☕️