Cold Brew

Buy This If…

It’s hot outside and you’re having 20 friends over for a backyard BBQ which you’ve just decided will start with a cold brew and end with cold beers to follow.

Rundown

• Prep Time: 5-7 min
• Brew Time: 12-24 hours
• Cups: 24 cups (add water to dilute if too strong)
• Brew ratio: 1:4.4
• In your mouth: Balanced and full-bodied with a long sweet finish
• Grind size: As coarse as your grinder will go

Gear:

• Filtron
• Filtron felt filter
• 453 grams (1lb) of whole beans
• 2000 grams of water
• Burr grinder
• Kettle

Pre-Brew

• Use a brew ratio of coffee to water that is 1:4.4
• Grind 453g (1lb) of coffee on the coarsest setting possible.
• Insert rubber stopper into the Filtron and seal tightly.
• Pre-wet the felt filter with boiled water and place it in the bottom of brew device.

Brew

• Pour all ground coffee into the brew device and shake to evenly disperse.
• Add 2,000g of water and be sure to saturate and submerge all of the coffee grounds.
• Place plastic disk on top of the grounds, which helps to achieve even extraction.
• Put the top on the Filtron.
• Let the brew device sit for 12-24 hours.
• A 12 hour brew time will produce a thin body and at 24 hours the body will be thick.
• At your desired time, pull the plug and let the coffee concentrate drain into a glass jar or pouring device that can hold 2000g of water.
• When you pour into individual glasses, use (one) part concentrate to (three) parts milk, cream, or water.
• Throw some ice cubes in and stir.
• Guzzle!