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
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.
- 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.
- 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.