Meaningfully | Brewing Guides

Guide D'infusion

The name "Cold Brew" is used to define the principle of submerging coarsely ground coffee in cold water over a long period of time. This method is very popular because it reduces the acidity and bitterness of a coffee, leaving an accessible, round and balanced result.

We suggest you prepare it as a concentrate that you can keep in the fridge for several days. It can be diluted to make a dark drink, a latte or even added to a cocktail.

Brewing Parameters

Dry:100g of coffee
Liquid:600g/ml of water
Ratio:1:6
Water temperature:room temperature
Extraction time:14 hours
Grind:rude

What You’ll Need

1L container
Flat paper filter
Filtered water
Kettle
Burr mill
Balance
A sieve
Freshly roasted coffee

Pro Tip

Some coffees will benefit from being infused for a longer or shorter time. If your result is on bitterness, shorten the infusion time by an hour. On the other hand, if your concentrate tastes light and tart, continue brewing for an additional 1 or 2 hours.

You can store your Cold Brew concentrate for up to 2 weeks in the fridge.

Step N°1

Fill a kettle with fresh filtered water and bring to a boil.

Step N°2

Grind 100 g of coffee and place it in the container.

Step N°3

Pour 200 g of hot water (205 degrees) over the coffee, making sure all the grounds are fully saturated. Wait 30 seconds.

Step N°4

Pour 400 g of room-temperature filtered water. Stir, close the container, and place it in the refrigerator for 14 hours. You can set an alarm on your phone so you don’t forget!

Step N°5

Place a paper filter inside the strainer and rinse it with cold water. Set it over an empty container and pour in the contents of the mason jar. Wait about 15 minutes until everything has filtered through.

Step N°6

Add water or milk to taste to dilute the concentrate. We recommend a 1:1 ratio of concentrate to water or milk.