Cold brew coffee is a great replacement for instant-coffee. A batch of cold brew can stay in the fridge for as much as a week. Use filtered water and clean equipment. A Chemex or a kitchen jug works great for a cold brew.
- 1 liter of filtered water at around room temperature
- 250 gram freshly ground coffee. Grind it coarse.
- Add the coffee to the Chemex.
- Add the water. Stir until all the coffee has been touched by the water.
- Put a cloth over the top of the Chemex.
- Leave the brew for 24 hours.
- After 24 hours, use a sieve and pour the coffee into a bowl or jar. The sieve will filter out the roughest parts of the coffee grounds.
- Clean the Chemex and prepare the paper filter (remember to moisten the filter).
- Pour the coffee over the filter and back in the Chemex.
- Use a drip filter holder (like the Hario V60 dripper or the filter holder from a Moccamaster) and prepare a new paper filter (remember to moisten the filter)
- Put the dripper over a glass jar and pour the coffee over the filter.
- Put the jar in the fridge - the batch is done.
- For iced coffee, fill a glass with ice cubes and pour coffee over it. If the brew is too strong, dilute with some cold water.
- For a hot cup of coffee, put the cold brew in the cup and add hot water at a 1/3 ratio.
Cold brew coffee can be brewed in a big french press for a faster and stronger brew.
- 8 dl of fresh, cold water
- 80 gram freshly ground coffee. Filter coarse.
- Add the coffee to the french press.
- Add the water. Stir until all the coffee has been touched by the water.
- Let the brew rest for 10 minutes, then stir again.
- Cover the french press with a cloth, or simply use the plunger.
- Leave the french press in the refrigerator for 12 - 18 hours.
- When the brew is done, press down the plunger. Use ice cubes if you want a cooler brew.