A perfectly brewed cup of coffee is a magical thing. Our #brewitright blog series takes the mystery out of the process with tips and tricks for making coffee magic. This time, how to BYOCB—that’s brew your own cold brew—at home.
You may have heard that we have put our cold brew program on hold for the time being, to do more R&D. While you’re waiting for us to get up and running again, we encourage you to give this recipe a try!
What makes cold brew different than iced coffee is the temperature of the water used during the brewing process. While iced coffee is brewed with hot water (like regular coffee) and then cooled over ice, true cold brew coffee is brewed with room-temperature or even cold water. Our Coffee Quality Manager Stamatis Papadopoulos walks us through the process, step by step.
Salt Spring Coffee Cold Brew
Makes 2 servings
- 30 g of our classic Peru coffee, coarsely ground
- 550 g or mL of cold filtered water
- Coarsely grind your coffee beans and place them in the bottom of your French press.
- Add the cold filtered water and stir to combine.
- Cover and refrigerate for 12 hours, or overnight.
- Press the plunger down.
- Enjoy immediately—fresh is best! Or transfer to a pitcher and store, covered, in the refrigerator for up to one week.
Cold brew cocktail hour
Once you’ve mastered your cold brew technique, why not try your hand at a cold brew cocktail, like a Spiked Dirty Iced Chai or a Cold Brew Mule?