company - education - coffee

Saturday, June 13, 2009

'Full Immersion' Cold Brewers

We have 8 cup cold brewers at the shop which are quite refreshing in the summer heat.

For our coffees, we recommend 1g of coffee per 10ml water. A drip grind to almost a Syphon grind works best. Use cold filtered water and steep for 12-18 hours. For darker roasts, a shorter steep time of 8 hours can work well and some lighter roasts may need more steep time up to 24 hours.

Cold brew is very smooth and rewarding when compared to the many alternative iced coffee methods. It mellows out roast note and balances acidity while yielding a highly caffeinated cup. Full immersion cold brewing is quite easy to do and requires a few simple steps.

Load the ground coffee into the nylon filter. Add cold water. Steep for ~12 hours. Remove the nylon filter and coffee once a desired taste is achieved. Cold brew will continue to age and change over the next few days after initial brewing. It is important to note the change and plan to consume the coffee in the first week. We recommend the day 3 through 5 window after brewing as having the most complexity.

It also works for cold brewing tea as well, but rinse well or it will taste a bit like coffee. For teas, a heavier dose than you would normally use is preferable. Use loose leaf teas and tisane of your choosing. We recommend whole leaf teas like a dark Oolong or anything with clean and unbroken whole leaves for the best experience. Unlike hot brewed teas that are then iced, cold brew will stay clear and not become cloudy.

We have more Syphons on the way and a new shipment of equipment coming soon.