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4 easy ways to make delicious cold brew at home

In the midst of a heatwave, coffee lovers everywhere find themselves diving headfirst into a cold brew.

As one of the fastest-growing coffee trends, there are tons of recipes out there, and varying opinions on what makes a truly "great" cold brew, but these four simple methods have gone down a treat with the Extract team and are easy to replicate at home.

Choosing the perfect coffee

The key to a truly wonderfully cold brew is in your choice of coffee.

We find that a coffee with bright fruit notes and a boozy sweetness works a treat, so, for this reason, we'd suggest trying honey or natural process coffee. Cold brewing coffee helps preserve the more subtle floral and fruity notes of a bean. Kenyan coffee is particularly good for cold brew renowned for its juicy flavours.

Spend a bit of time looking at the flavour notes of each coffee and go for big stand out flavours to get a truly delicious cold brew.

Our current favourite coffees for cold-brew

Brew 1: Flash brew

Originating from Japan, flash brewing is pretty much the exact opposite of cold brewing, but the end result is the same. It's quick, done with hot water, and the final product tends to retain the coffee's aromatics and sweetness. Using the pour-over method, water is poured over coffee grounds and immediately drained into a container of ice, instantly chilling the coffee. To compensate for ice melt, coffee is brewed with less water.

YOU NEED

  • 24g coffee
  • 250g filtered water
  • 150g ice


TIMINGS

  • Prep – 5 mins
  • Brew – 10 minutes
  • Serve – 2 minutes

6 STEPS TO BREW


Weigh 24g of coffee per 250ml off-boil water and 150g ice


Grind coffee for any pour over method (V60…Chemex…)


Pop the ice in your carafe, Chemex or whatever else your coffee will be brewing into. Check out our V60 Brew Guide for more tips.

With the ground coffee in your filter, first pour over 100ml of water (we call this blooming the coffee). When the water has drained through, pour over the remaining water.


The aim is to have just a little ice left over in the vessel at the end from the hot coffee. And voila! Time to enjoy. Serve over ice.


Brew 2: Chilter ('Cold Filter' Method)

Another great fast and easy method, gaining popularity. The Chilter method provides good use for any leftover filter coffee (is there such thing?!). With this method, play around with grinding a little finer or increasing the amount of coffee you use to pull up that brew strength too.

YOU NEED

  • Coffee
  • Filtered water
  • Ice


TIMINGS

  • Prep – 5 mins
  • Brew – 8-12hours – Just overnight will do!
  • Serve – 2 minutes

5 STEPS TO BREW


Weigh 32g of coffee per 500g of hot, filtered water


Grind your coffee. You need a medium grind size as you would use for a filter brew method such as V60, Chemex or a Filter machine. Put this coffee in your filter.


Pour about 100ml of hot, filtered water over the coffee in a circular motion. You should see the coffee rise up and bubbles as the gasses in the coffee expand. This initial pour is known as the bloom. Allow the liquid from the bloom to drip through and then throw it away.

For this method, getting rid of the bloom brew (which tends to lack flavour) means that the only coffee in your chilter will be packed full of flavour – a must when drinking it ice cold.

Once you’ve thrown away your initial bloom brew, continue to pour the remaining 400g of hot water over your filter with the wet coffee grounds in there. Try to pour at a steady, continuous rate keeping the water level topped up in your filter. Do this until all of the remaining 400g is gone. This should take a couple of minutes. There’s more info in our V60 brew guide here.


Finally chill that fella overnight then serve over ice.

TOP TIP: you can also use some of the filter to make coffee ice cubes OR Grapefruit ice cubes will add a little something something…


Honey processed coffees work great for most cold brew methods by adding punch without compromising on the complexity.


Brew 3: 12-24 hour brew (using cafetiere)

YOU NEED

  • Coffee
  • Cafetiere (a.k.a French Press or Plunger)
  • Filtered water
  • Ice


TIMINGS

  • Prep – 5 mins
  • Brew – 12-24 hours – Longer = Stronger
  • Serve – 10 mins including straining time

5 STEPS TO BREW


Weigh 90g of coffee per 711ml (3 cups) of cold, filtered water


Grind coarsely for cafetiere


Let it steep at room temperature for 12-24 hours (experiment!)


After steeping, double strain through a sieve / a cafetiere and then through a filter paper (such as v60 or chemex) for that clean finish.


Pour over ice, garnish with citrus, if you like, and enjoy!


Brew 4: 15 to 20h brew (using pour-over)

YOU NEED

  • Coffee
  • V60 (or any other pour over vessel i.e. Chemex)
  • Filter papers
  • Filtered water
  • Ice


TIMINGS

  • Prep – 5 mins
  • Brew – 15-20 hours
  • Serve – 2 mins

5 STEPS TO BREW


Weigh 80-90g of coffee per litre of cold, filtered water


Grind coffee for V60 or pour-over


Put coffee inside a filter paper and secure with a rubber band


Infuse for 15-20 hours (experiment!)


Pour over ice or add 250g ice per litre to your batch of cold brew


Enjoy!

Cold brew can be enjoyed black or with milk and even a dash of syrup.

Once brewed, taste it and experiment to get a drink you enjoy. One of the most fun things about making cold brew is making the recipe entirely your own - so experimenting is encouraged and we want you to share your results with us on socials, just tag @extractcoffee.


If you're looking to experiment and explore different brewing methods, we've got you covered with some our favourites

BREW EQUIPMENT

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