Exact quantities, then the method.
Cold brew Coffee is smoother and far less acidic than hot-brewed, and you do not need any special kit to make it: a cafetiere does the job perfectly. Coarse ground coffee steeps slowly in cold water in the fridge overnight, then you press the plunger and have a concentrate ready for days. Cold water draws out the coffee gently, leaving behind the bitter, sharp compounds that hot water pulls.
Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Cold Brew Coffee in a Cafetiere recipe. Canonical: https://teas.co.uk/recipes/cold-brew/cold-brew-coffee-in-a-cafetiere/
Keep it bottled in the fridge for up to four days.
You'll need
- 60g Costa Medium Roast No.3 Ground Coffee (about 8 heaped tablespoons)
- 600ml cold filtered water
- 1 600ml glass cafetiere French press
- 1 clean sterilised 500ml glass bottle with a tight-fitting lid
- To serve per glass: 1 tall tumbler, cubed ice, 100ml of cold filtered water (or cold whole milk for an iced latte)
Method
- Tip the ground coffee into the cafetiere.
- Pour over the cold filtered water in a slow stream, then stir gently so all the grounds are wetted.
- Put the lid on with the plunger left up, so the grounds stay loose in the water rather than compressed.
- Leave it in the fridge for twelve hours, or overnight.
- Press the plunger down slowly and steadily.
- Pour the concentrate into a clean bottle and keep it in the fridge for up to four days.
- To serve, pour 100ml of concentrate over ice and lengthen with cold water for a long black, or cold milk for an iced latte.
- Tip: use a coarse grind, as fine grounds slip through the cafetiere mesh and make the brew muddy.
The tea it is made with, and what to make next.
Want the background, not just the brew?
Brewed with: Costa Medium Roast No.3 Ground Coffee, 200g
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The whole recipe as a PDF. Print it for the kitchen, or keep it on your phone for when you are offline.
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