Cold Brew – The Cold School Method

I was actually going to make a review for today’s post, however, it’s too hot and I can’t get any hot liquid inside of me at all. It’s 34 degrees Celsius inside the room I’m writing this post in for example. I’m guessing that investing in a good AC is something to think about for the future.

So instead of a coffee review, I’ll share a method of brewing cold coffee. I’m pretty sure a lot of you know how to do this, but if one person doesn’t it’s worth the post right?

This is like a shortcut of the traditional cold brew that takes a night to make, this is like brewing normal coffee, and the only difference is that you brew it over ice. A great rule is that you can use your normal recipe that you like for your pour over; just use the same “water ratio”. In my case I like the normal 20g coffee to 300g water, in this case use 150g ice and 150g water, this will make a well balanced coffee between extracting great taste with hot water and a lot of ice that can cool it down quickly enough.

This will give a much richer coffee than the cold brew. The cold brew itself has no bitterness and is much more mild it its flavor and is a really different coffee. This method is more close to a normal pour over, if you compare the richness. This is in my case, what I wanted on this very hot day.

Recipe:
20g coffee (use the grind you like for your pour over)
150g ice
150g hot water (95 degrees Celsius)

Directions:
There’s nothing special here, just put ice in the container, coffee in the brewer and pour 150g hot water slowly in a rotating pattern.

I used a coffee I reviewed the 7th of July. It’s the Papa Guinea roasted by @costas_of_sweden. The tropical flavors were really amazing and worked out really well as cold coffee.

 

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