Cold-brewing is a slow, gentle process that produces an inimitably refined coffee. It may also be the most simple route from beans to drink – grounds are steeped in cold water, left alone, and then thoroughly strained.
However, great cold brew does take three essential variables: the right water-to-coffee ratio, a grind consistency that won’t leave residue in the finished product and, finally, time (some brewers believe cold brew should be left for a full 24 hours before being strained). This ultimately produces a subtly sweet drink with low acidity. It’s by no means the most convenient way to brew, but the payoff is nothing short of extraordinary.
You will need:
Toddy cold brewing system
1.65 litres of water
340g ground coffee medium coarse grind
Add 200ml of water followed by half of the ground coffee (170g)
Pour in half the remaining water (in a circular motion)
Add the rest of the ground coffee
Add the remaining water (in a circular motion)
Leave to brew overnight (18-24 hours)
Serve 1 part coffee, 1 part water or milk