Cold water coffee brewing, popular among Dutch settlers in Java in the 19th century, steeps coarsely ground coffee in cold, fresh water for up to 24 hours. When filtered, the liquid concentrate may be stored in the refrigerator for up to six weeks or may be frozen for longer periods. Just add water, milk, or cream for a delicious, smooth cup of coffee. It is ideal for people with sensitive stomachs and it’s perfect for hot, iced, and blended coffee drinks.
Below is a step-by-step guide to assist you in your brewing. These suggested parameters provide a foundation from which to start, though we highly encourage experimentation as you develop your personal preferences. Have fun with it and remember, “without the love, it’s just coffee.”
Things you’ll need:
- Filtron Cold Brew System
- Burr grinder
- Digital scale that measures in grams
- Whole bean specialty coffee
- Brew time: 12-24 hours
- Coffee: 453g
- Water: 2,000g
- Coffee to water ratio: 1:4
- Grind: most coarse setting available
- Ideal water temperature: room temperature
Grind 453g (1 lb.) of coffee at the most coarse setting available on your grinder.
Insert rubber stopper into the bottom of the Filtron. Make sure it is sealed tightly.
Pre-wet the felt filter and place it in the bottom of the brewing chamber.
Pour all the ground coffee into the brewing chamber. Make sure the coffee is evenly dispersed.
Add 2,000g of water. Focus on saturating and submerging all of the coffee grounds. Place plastic disk on top of the grounds to help further submerge the grounds and achieve even extraction.
Put the top on the Filtron. Let sit for 12-24 hours. The amount of time will depend on how much body you want in your finished brew. The longer the brew, the more body.
After 12-24 hours, pull the plug and let the coffee concentrate drain.
To prepare a cup of delicious iced coffee use one (1) part concentrate to three (3) parts milk, cream, or water based on your preference. Add ice, stir, and enjoy!