How To Make Cold Brew Coffee
Cold Brew Coffee’s popularity takes off in the hot summer months. It’s refreshing, it’s easy to make and the flavour profile is different than a regular cup of coffee – a lot of body, less acidity and more apparent sweetness.
To be clear, we’re not talking about cold coffee or something blended like a Frappuccino. This is beans brewed in cold water which creates a different style of coffee. Occasionally called Cold Pressed Coffee, it’s become better known as Cold Brew Coffee.
Not only great on its own, it’s almost better as a base for cocktails (and mocktails) and as a base in everyday beverages. You can even make iced coffee from this.
Try a splash in the morning smoothie to perk up the flavour and effects or blended with a pre- or post-workout protein shake, added to ice cream or even added to BBQ sauce.
The benefits of Cold Brewing Coffee
- Less acids: Makes it taste sweeter
- More caffeine: Cold brew requires more coffee beans than regular hot brewing methods (more beans = more caffeine).
- Longer shelf life: Because the coffee is brewed and served cold, it will oxidize slower and therefore taste better for longer (maximum 3 days, but some people might find a longer time acceptable).
From the simple and impressive Shakerato (recipe below) to the the deep and delicious Coffee Manhattan (recipe below), cold brew has a way of perking things up. Here are some of our favourite recipes:
Cold Brew Coffee (Concentrate)
This recipe creates a concentrated cold brew base that can be diluted to a refreshing drink or added into summer favourites to add a deep, delicious kick.
Although there are lots of recipes out there for a simple cold brew, we don’t necessarily like most. We’re picky and cold brew can taste tin-like and watery if not done right. Follow these simple steps to get a rich, sweet brew:
Active Time: 5 minutes
Total Time: 24 hours
What you’ll need:
90g of Punch Buggy Espresso
1L of filtered cold water
1L Mason jar (or multiple that add up to a little over a liter)
- Grind 90g of Punch Buggy Espresso on a medium setting (this is key). A burr grinder is preferable.
- Add the coffee to the mason jar and fill the jar with cold or room temperature water until full. (try and get this as full as possible with little to no head space)
- Add the lid and turn the jar over a few times to mix. Place the jar in the fridge. Mix again after 12 hours.
- Place 3 or more layers of cheesecloth in a strainer and the strainer over a bowl. After 24 hours brewing, pour through the cheesecloth. For a cleaner cup, pour through a paper coffee filter.
- Done! Store in the fridge for 3 days. Dilute with ice and water to taste or add to your favourite drink.
How To Make Iced Coffee:
Using your cold brew concentrate, you can easily dilute this to create an iced coffee.
What you’ll need:
200mL of Cold Brew Concentrate
6 - 8 ice cubes
50mL of cold water
Add all the ingredients to a tall water glass (or pint glass), stir and enjoy!