Cold Brew

The Cold Brew Craze

Let’s start off by understanding a bit more about cold brew. As the name suggests, this process uses cold water in a special coffee maker that allows the coffee grounds to steep anywhere from 12 to 24 hours. Conversely, iced coffee is brewed using hot water in a typical coffee maker, but stored in the fridge to cool down.

A cold brew has a very smooth and silky taste because the cold water extracts less acids from the coffee beans. The decrease in acids helps mute bitter and sour notes. The increase in steep time also adds to the rich and heavy body typical of cold brews. If you’ve ever had an iced coffee that tasted watered down, you’re going to love this method.

The decrease in amount of acids found in a cold brew also makes it an excellent choice for those with sensitive stomachs

Let's Get Started

Cold Brew Kit

Prep The Brew

  • Measure 16 tablespoons (80 grams) of coarsely ground coffee and place inside the filter.
  • Fill the Hario Mizudashi halfway with cold water.

Add Water

  • Place the filter inside the cold brew maker.
  • Slowly add cold water on top of the ground coffee.
  • Add enough water to reach the top edge of the filter.
  • Pro tip: Be careful when adding water onto the grinds. Fresh coffee beans will “bloom” and could potentially overflow. Add cold water in layers by letting the water completely drain through the coffee.

Cold Storage

  • Place the entire container inside your refrigerator.
  • Pro Tip: In one hour mix the ground coffee to get extra infusion.
  • Store for 12 to 24 hours. I personally like 24 hours to get maximum flavor.

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5 replies on “Cold Brew

  • JF

    I’m reading that some sources call for a fine ground dark roast. Since you are using cold water, the extraction is slower, and the coffee is steeped, is the coarse roast to keep the coffee from becoming gritty with a screen filter? Your recommended coffees are light and medium. Can you recommend a dark roast, or do you think dark roasts are less suitable for cold extraction.

    Reply
    • Hrag Kalebjian

      Thanks for the great questions. Like most recipes, there are general guidelines that are then customized based on preferences. Traditional cold brews use a courser grind for two reasons: the filter that is used to steep the coffee and the extraction. A courser grind in the Hario Cold Brew is because they have a mesh filter and a fine grind may seep into the water and create some gritty taste, similar to what you mentioned. The courser grind also helps create a more balanced taste. The finer the grind, the richer, and in some cases more bitter taste profile.

      If you like a dark roast, I would recommend our Bella Finca. It’s our #1 seller, and we use it in our store for Iced Coffee. If you like to add milk to your cold brew, I would also recommend the Ethiopian Fancy, which is a bit sweeter. I’m including the links below. Thanks again, and please let me know if you need anything else:

      https://henryshouseofcoffee.com/shop/coffee/bella-finca/

      https://henryshouseofcoffee.com/shop/coffee/ethiopian-fancy/

      Reply

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