How to make the perfect cold brew coffee, according to a head roaster

Unless you’re of the view that iced coffee is nothing but wrong (usually these are the most dedicated coffee drinkers), many of us are partial to a cooling take on a classic coffee.

Especially in the heatwave we’ve been experiencing, a warming hot cup doesn’t quite have the same appeal.

But we’re not as expert in making a cold brew coffee compared to its hot counterpart, owing to typical British weather.

Coffee company Grind say making cold-brew is ‘very simple’, and their head roaster Howard Gill has the perfect process.

How do you make cold brew?

‘For me, making cold brew is very simple – just grind your coffee, pour water onto it and leave for around 15 hours at room temperature,’ Howard tells

‘I use a ratio of 100g coffee to 1l water, which is a little strong but we’re going to pour it over ice afterwards which will dilute the brew perfectly.’

As for the grind, use a size slightly finer than you’d use for a pour-over filter – this will give the smoothest tasting results.

After 15 hours of steeping, Howard then pours the cold brew into another vessel.

‘Do this very carefully so you don’t disturb the grounds because we want them to stay at the bottom of the brewing vessel,’ he explains.

‘There will be some cold brew left that’s full of fine coffee grounds – it’s drinkable but it’s up to you when to stop and throw the rest away.’

Once ready to drink, use the cold brew within two days for the best flavour, but it’ll last for up to seven to 10 if kept in the fridge.

‘Make little and often and it’s totally worth it,’ he says.

Which coffee should you use for cold brew?

While any coffee is fine, Howard says freshly ground beans are the best for flavour.

‘If you like chocolate I recommend Brazil, El Salvador, and Guatemala, and if you want something a little fruitier try Colombia, Ethiopia or even Panama if you can find it.’

If you want to sweeten the coffee, it’s best to simply begin with a sweet tasting coffee and use that as your benchmark before adding more sugar. Brazil is his recommendation for that.

‘If you need more sweetness, I think agave syrup is great, or you can just go all out and use condensed milk if you’re feeling decadent. A vegan alternative is oat cream, which still has that condensed milk thickness,’ he adds.

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