I am making a cold brew coffee for myself. I feel like drinking coffee today but the weather is hot. Smoking hot coffee intake might add to uneasiness. Way back in my laboratory work where the air conditioning is often broken. Our best friend were the staggering electric fan and cold drinks. Whenever we wanted coffee in the middle of daylight, we prepared coffee hot, let it cool and froze. We make it right after office arrival so we can enjoy it real ice cold when the heat wave attacked.
Today is different. I will be preparing the cold brew cold from the start. The coffee grounds I will be using came from refrigerator. We keep it there once opened. I put enough grounds in mason jar and filled it up with filtered water. There is no strict rule on the amount. Black coffee lovers may add more to their liking. Then put it inside fridge again to allow flavor extraction.
They recommend 18 to 24 hours steeping time. Placing the grounds in cheese cloth bag so you can just lift it off clean after. No filtering. Less work. I have no such at the moment. I mixed the grounds and water together and planned on filtering it off with coffee brewer fine filter. It is more work but the coffee filter is easier to clean than cheese cloth.
For intricate preparation, all the details should be recorded and observed. Such as ground weight, refrigerator temperature, steeping time and coffee brand. All the coffee processing details in case you roast it on your own. I have watched several demonstrations of barista style coffee. They are very precise down to very small details. Not following but jotting down details has its own benefits. You’ll soon discover which combination of parameters makes the best cold brew.
Let us wait 24 hours!
The set 24 hours waiting time became almost 48. I was too busy yesterday that I lost track . I hope it is still good to drink. I take it out of the fridge and notice almost all grounds are settled to bottom. They absorbed enough water, loose air and became more dense. The few specs left on top are those clinging on glass sides. It can be decanted carefully but I choose to use filter. I want all the dots out of my sight. There can be no coffee without it but it running down the throat feels bad.
It is a cold morning coffee but it is fine. It is strong. It kicks. The bitterness kinda overpower the chills. There is bitterness not in my usual filter drip and espresso cups. The extra 24 hours did the work of over extracting, getting also the unwanted.
Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Lecturer of Cocoa Foundation of the Philippines. Do coaching and consultancy services on his free time.