Cold Brew Coffee Brewing Guide
Cold brewing, also called cold water extraction or cold pressing, is the process of steeping coffee grounds in water at cool temperatures for an extended period. Coarse-ground beans are soaked in water for a prolonged period of time, usually 12 hours or more. The water is normally kept at room temperature, but chilled water is also used. Because the ground coffee beans in cold-brewed coffee never come into contact with heated water, the process of leaching flavor from the beans produces a chemical profile different from conventional brewing methods.
Coffee beans contain a number of constituent parts that are more soluble at higher temperatures, such as caffeine, oils and fatty acids. Brewing at a lower temperature results in lower acidity and lower caffeine content when brewed in equal volume. It is around 65 to 70 percent less acidic than hot drip coffee or espresso, per part. Although less caffeine is extracted with the cold brew method, a higher coffee-to-water ratio is often used, which may compensate for this difference in solubility.
- To make 1 gallon of cold brew, measure out 227 grams of coffee and grind as coarse as breadcrumbs
- Put the coffee grounds in a container that will hold 1 gallon of water
- Add 1 gallon of cold water to the container
- Stir to ensure that all the coffee is saturated
- Cover and put in fridge for 12 hours to brew
- After the coffee is done brewing, stain into another container using a cheese loth
- Serve (optional: with milk) over ice and enjoy!