Cold Brew Coffee

Ingredients

• 75g coarsely ground coffee
• 600ml cold filtered water

Makes ~600ml concentrate

Method

1. Grind beans coarse on the Baratza Encore at setting 28–30 (like raw sugar).
2. Combine coffee and cold or room-temp filtered water in a Weck jar. Stir gently to wet all grounds.
3. Seal and steep in the fridge for 16–20 hours. (Room temp works too — 12–16 hours, slightly rounder flavour.)
4. Filter through the plunger — press slowly. For extra clarity, strain again through a fine mesh sieve or paper filter.
5. Store in a clean Weck jar in the fridge. Keeps 7–10 days.

Serving

• Standard: 1 part concentrate, 1 part water or milk
• Strong: 2 parts concentrate, 1 part water or milk
• Over ice: pour concentrate over ice, top up — melt dilutes naturally

Notes

• Darker roasts = chocolatey, lower acidity. Medium roasts = brighter, more fruity.
• Tastes sour or thin? Grind finer or steep longer.
• Tastes bitter or astringent? Grind coarser or steep less.
• Room temp steep gives a rounder, sweeter result. Fridge steep is cleaner and brighter.
• No need to bloom — just stir to saturate all the grounds.