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
– Bamboo paddle or butter knife
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
Measure out 2,000 grams (two liters) of water.
2 INSERT YOUR RUBBER
Place the Filtron’s rubber cap in the hole at the device’s bottom.
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.
4 WEIGH IT
Weigh out on pound (454 grams) of coffee
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.
6 SHAKE IT
Add your coffee to the Filtron, then give it a few shakes to level the bed.
7 POUR IT
Pour your water over the grounds in a series of concentric circles.
* Slow & Steady – Don’t go crazy with the pouring
Submerge the grounds with a utensil (butter knife, wooden spoon, etc)
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.
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.
11 ADD ICE
Serve over ice in your favorite glass.