Summer has officially arrived and it’s the perfect time for one of my favorite brewing methods: Cold Press.

The last couple of days I have put aside my usual coffee habits, and switched my daily imbibing to cold press.  What is it? It’s a method of brewing coffee with cold water rather than hot, which means that it will take longer for the flavor to be extracted since hot water expedites the process. The generally accepted brewing time frame is between 12 and 24 hours. While it seems like a long time to wait, it produces a rich and dense coffee beverage, almost like a cold version of espresso. It is versatile, as you can drink it straight, or add water to create the equivalent of a cold brewed coffee. It can also be used as a replacement for espresso in iced beverages, like lattes and mochas. In a commercial setting, it is excellent for making frozen coffee drinks, such as frappes. It can also be heated up if you are in the mood for a warmer beverage. Today, through some research on this method, I also discovered that it has a much lower acid content due to the length of the brew time.

Some of the basic rules I follow when brewing cold press are-

The coffee should always be coarsely ground. As a general rule in any form of coffee brewing, the coarseness of your grind will correlate with how long the grounds are in contact with the water.

Choose the right coffee. When it comes to cold press, some coffees work better than others. During our time of making cold press, we have tended to lean towards medium to full city roasted Central or South American Coffee. Right now, we are huge fans of Brazil Ipanema Dulce, for its deep chocolate notes, rich sweetness, and velvety mouth-feel.

Begin with the end in mind! When you start a batch of cold press, consider how many hours that you want it to brew and make sure you (or someone else) will be available to drain it at the ideal moment.

Taste is the important thing. For the flavor I want, I personally shoot for 18 hours brew time, but I suggest trying it at different amounts of time and taste it. As far as the boundaries of time limits, if it tastes overly bitter, you steeped it too long, and if it’s overly sour, you didn’t steep it long enough.

As always, use good water! Remember that water is an ingredient. Without it there is no coffee. Make sure you use filtered water for all of your coffee brewing. It will taste better, and be better for your equipment!

If you want to make cold press at your home, I suggest our Filtron Cold Press System. It’s one of the easiest ways to brew coffee and it keeps well too. You can refrigerate it for a few weeks if you need to. All in all, it is one my favorite ways to brew coffee…well, other than espresso 🙂