Cold Brew

Clarity. Smoothness. High extraction without bitterness. This method is for those who like their cold brew dialed-in.

Brew Ratio: 1:10 to 1:15 (coffee:water)
Dose: 100g coffee
Water: 1L (filtered, cold)
Grind Size: Coarse (like raw sugar)
Brew Time: 14–18 hrs (fridge), 8–10 hrs (room temp)

Using a Cold Brew Maker (like Toddy, Hario Mizudashi)

1. Weigh & Grind
    – Use 100g coffee at coarse grind
    – Use a burr grinder for consistency

2. Pre-wet filter (if using paper/cloth)
    – Helps avoid paper taste, improves flow

3. Add Coffee
    – Place grounds into the brew chamber/carafe

4. Pour Cold Water
    – Add 1L water slowly, saturating all grounds
    – Stir gently with a spoon or paddle

5. Steep
    – Cover & steep in fridge 14–18 hrs
    – For room temp brewing, go 8–10 hrs

6. Filter
    – Drain through mesh or filter system
    – For extra clarity, double-filter with paper

7. Serve
    – Dilute concentrate 1:1 with water/milk (optional)
    – Serve over ice, add milk or syrup to taste

8. Store
    – Keep in fridge, best consumed within 5–7 days