Cold Brew

 

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Not to be confused with iced coffee, producing cold brew coffee is a calculated process. It involves combining ground coffee with room temperature water and infusing it for hours. It takes about 12 hours overall, but the rewards for a little patience are many.

WHAT YOU NEED

– Large measuring pitcher

– Filtron set

– Stainless Steel Bowl

– Grinder

– Scale

– Bamboo paddle or butter knife

– Coffee

MEASUREMENTS

Water – 2,000 grams (two liters)

Coffee – Weigh out one pound (454 grams) of whole beans.

AT A GLANCE

– Grind: Fine

– Filter: Paper

– Stir at 1 min mark

– Let Steep for 12 to 24 hours

– Drip into a carafe

– Serve over ice

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1 MEASURING
Measure out 2,000 grams (two liters) of water.

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2 INSERT YOUR RUBBER
Place the Filtron’s rubber cap in the hole at the device’s bottom.

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3 SNUGLY
Wet your wool filter and place it snugly in the circular groove at the bottom of the Filtron. You’ll want to make sure this is in evenly; otherwise, you run the risk not enjoying the taste.

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4 WEIGH IT
Weigh out on pound (454 grams) of coffee

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5 GRIND IT
Grind the coffee into a stainless steel bowl (or anything else that’s large enough and won’t kill the flavor). Cold brew calls for a finer grind.

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6 SHAKE IT
Add your coffee to the Filtron, then give it a few shakes to level the bed.

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7 POUR IT
Pour your water over the grounds in a series of concentric circles.

* Slow & Steady – Don’t go crazy with the pouring

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8 UNDERGROUNDS
Submerge the grounds with a utensil (butter knife, wooden spoon, etc)

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9 STEEP NOW
Position the plastic disc filter atop the filter, then place the plastic top component on top of that. Let steep for 12 to 24 hours.

* It’s possible to add the water through this top part, but we’ve gotten better results by pouring directly on.

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10 LET IT FLOW
Carefully position the Filtron over your carafe and swiftly pull out the rubber stopper. Often, you have a couple of seconds before the flow of coffee begins.

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11 ADD ICE
Serve over ice in your favorite glass.

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