Exact quantities, then the method.
Cold brew coffee is smoother and far less acidic than hot brewed coffee, and it needs no special kit: a cafetiere does the job well. 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
- To serve per glass: 1 tall tumbler, cubed ice, 100ml of cold filtered water (or cold whole milk for an iced latte)
Equipment
- 1 600ml glass cafetiere French press
- 1 clean sterilised 500ml glass bottle with a tight-fitting lid
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.
- Cover the cafetiere cold brew, keep it chilled and drink it soon; how long home made cold brew lasts is not something we state.
- 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.
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Brewed with: Costa Medium Roast No.3 Ground Coffee, 200g
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