Cold brew — the perfect thing to make and drink when the heat is on and the brain gets fuzzy. We asked Carly, our superstar Account Manager from the Supreme Auckland team, to share her Holiday cold brew recipe with us. Trust us, you're going to want to be drinking it all summer long.
What you need:
- Your favourite coffee beans. We recommend Holiday Blend.
- A vessel — could be a beautiful Hario Cold Brewer, could be your trusty French Press, could be a glass jar.
- A filter of some sort — you’ll need to separate the coffee grinds from the brew after extraction and before consumption. No one literally wants to eat coffee for breakfast...
- Water — tap water is absolutely fine. Bottled distilled water if you’re fancy. In all things coffee; your water definitely has a lot to do with the final product.
- A grinder (optional) — we need a coarser grind, filter to plunger grind (think rock salt).
The ratio:
1:15 for ready to drink cold brew
That’s 67g of coffee to 1 litre of water
Want to pack a bigger punch? Try 1:12 or 1:10!
If you’re wanting to make more of a concentrate you could make a 1:5 brew, 200g coffee to 1 litre water. It's great for things like espresso martinis (are we still drinking those?) at the beach when the Linea Mini had to stay home.
Method:
Pop the ground coffee in your brew device, cover evenly with all the cold water (you can pop in a dash (50g) of boiling water to “bloom” the coffee which arguably brings out some flavour notes that only release from hot extraction, but honestly — whose got time for that).
Get in there with a spoon and agitate the grinds, make sure they are fully saturated.
Leave to extract at room temp for 12-24 hours. Then, remove your coffee grinds and put it in the fridge to chill or serve with ice immediately. Cold brew will happily sit in your fridge for 5 days, but I doubt it’ll last that long.
You can grab your bag of Holiday Blend here.
