Come summer we move from pour over to cold brew coffee. Brewing coffee slowly, overnight in the fridge using cold rather than hot water, is a great way to create a sweet and refreshing coffee drink that’s differently perfect for summer. Cold brew is a drink without the bitterness of hot brewed coffee’s bitterness, and with a delicate flavour which means you can drink it without milk, cream or sugar.
Even if you are using cold brew as an ingredient this a far superior way to make it, rather than letting hot coffee go cold.
There are a number of pots and other gadgets to make cold brew – being coffee geeks we have one from Hario. However, you don’t really need any of them to start with, but can simply use a cafetiere; allow the coffee to brew overnight before plunging the filter in the mornings. Should you want to, you can further filter the coffee using a pour-over filter.
At the suggestion of the Det Vide Hus café in Copenhagen, we’re now experimenting with starting our brew with a little hot (just off boiling point) water and letting the coffee bloom before adding the remaining cold water.
- 50 g ground coffee
- 50 ml water - just off the boil
- 520 ml filtered water
Place the ground coffee into your coffee pot.
Pour over the hot water and allow the coffee to bloom for a few seconds.
Add the cold filtered water.
Place in the fridge for at least 8 hours to brew.
We recommend using filtered water- we use a BRITA filter kettle and cold water from a BRITA filter tap.