Making cold brew coffee is a simple process, though it requires patience due to the extended steeping time.
Start by grinding your coffee beans to a very coarse consistency, similar to peppercorns.
In a large jar or pitcher, combine the coarse coffee grounds with cold water. Give the mixture a good stir to ensure that there are no clumps and that everything is well combined.
Cover the jar or pitcher with a lid or plastic wrap. Let the coffee steep at room temperature or in the refrigerator for about 12 to 24 hours.
After steeping, strain the coffee through a fine-mesh sieve, coffee filter, or a specific cold brew coffee maker to remove all grounds.
Transfer the filtered cold brew concentrate to a clean jar or bottle and store it in the refrigerator. It can be stored for up to two weeks, though it's best consumed within a week for freshest flavour.
When you're ready to drink, pour the cold brew concentrate over ice and dilute it with water, milk, or a milk alternative. Typically, a 1:1 ratio of concentrate to water or milk is a good starting point, but you can adjust according to your taste preference.
Pro tips:
- Remember, the resulting brew from this method is a concentrate. It's strong and is often diluted before drinking.
- Cold brew coffee can be used as a base for various coffee beverages, both cold and hot.
Begin by grinding your coffee beans to a coarse consistency. The texture should resemble breadcrumbs or coarse salt.
Pour some hot water into the French press to warm it up. Swirl the water around for a few seconds and then pour it out.
Place the coarse coffee grounds into the bottom of the French press. A common ratio is 28 g (1 oz) of coffee to 475 ml (16 oz) of water.
Slowly pour the hot water (ideally 90 -96 C) over the coffee grounds and give the coffee-water mix a gentle stir to ensure all the grounds are fully immersed in the water.
Place the lid on the French press with the plunger pulled all the way up. Let the coffee steep for about 4 minutes.
After the coffee has steeped, slowly and steadily press down the plunger. Once the plunger is all the way down, your coffee is ready to be served.
Pro tips:
- The quality of water matters. If your tap water doesn’t taste good, your coffee won’t either. Consider using filtered water.
- The coffee-to-water ratio can be adjusted based on personal preference. Start with the recommended ratio and then adjust for subsequent brews if desired.
Begin by heating more water than you'll need for your brew (this accounts for pre-wetting the filter and warming the Chemex), ideally to 90-96 C.
While the water is heating, weigh out your coffee. A common ratio is 1:15 or 1:17 (coffee to water).
Grind the coffee to a medium-coarse consistency, somewhat like rough sand.
Open the Chemex filter into a cone shape and place it into the Chemex brewer. Pour a little hot water onto the filter to wet it. Dump the rinse water.
Pour your ground coffee into the damp filter. Pour just enough water over the grounds to wet them evenly. Let it bloom for about 30-45 seconds.
Start pouring the water in a slow, circular motion, starting from the middle and working your way out, avoiding pouring directly onto the filter. Aim to pour half of the remaining water by 1 minute.
After the initial pour, continue to slowly add water in stages until you've reached your desired volume. The entire pour should take between 3.5 to 4.5 minutes.
Once the dripping slows to a stop, remove and compost the filter.
Give the Chemex a gentle swirl to mix the brew, then pour into your mug and enjoy!
Pro tips:
- The specific coffee-to-water ratio, grind size, and pouring technique can be adjusted based on personal preference and the specific beans you're using.
- Always use freshly roasted and freshly ground beans for the best flavor.
- Using a scale ensures consistency and precision in your brew, helping you achieve your perfect cup every time.
Start by heating your water (ideally 90-96 C). You'll need more than your intended brew size to account for pre-wetting the filter.
Weigh out your coffee and grind it to a medium consistency, similar to sand. A general starting ratio for pour-over coffee is 1:15 or 1:17 (coffee to water).
Place the flat-bottom filter into the dripper, then pour some hot water onto the filter to wet it. Discard this rinse water.
Pour your freshly ground coffee into the damp filter, then slowly pour enough water (roughly twice the weight of the coffee) over the coffee grounds to wet them. Allow the coffee to bloom for about 30 seconds.
Start pouring the water in a steady, circular motion, beginning from the center and working your way outwards.
After the initial pour, continue to add water in stages, pouring in slow spirals, ensuring even saturation. For a 300 ml brew, you might split your pour into two or three phases.
After the coffee has finished dripping, remove the dripper, give your coffee a quick stir or swirl, and enjoy!
Pro tips:
- The specifics of your technique, such as grind size and pour rate, might need to be adjusted based on the particular flat-bottom dripper you're using.
- A flat-bottom dripper often results in a more even extraction due to its design, giving a balanced and consistent flavour in the cup.
Begin by grinding about 14-18 grams of coffee to a medium-fine consistency, resembling the size of granulated sugar. Heat the water to about 90-96 C.
Place a filter into the filter cap and rinse with hot water. Attach the filter cap to the AeroPress chamber.
Place the AeroPress on your mug or decanter in a standard (not inverted) position and add the coffee grounds into the chamber.
Start your timer and pour water (double the weight of the coffee) over the grounds to ensure they are evenly saturated. Give it a quick stir and let it bloom for about 30 seconds.
Continue pouring water up to the top of the AeroPress chamber. This might be around the '4' mark on the AeroPress, but it can vary based on your coffee dose. After adding the water, give the slurry another quick stir.
At about the 1:15 or 1:30 mark (depending on whether you're aiming for a 2 or 3-minute total brew), insert the plunger into the chamber and begin pressing down with steady pressure. The pressing should take around 30-45 seconds.
Your brew is complete once you hear a hissing sound, which indicates that all the water has been pressed through the coffee grounds.
Detach the AeroPress and compost the coffee puck and filter. If desired, dilute the brewed coffee with additional hot water to taste, especially if it's too strong or concentrated.
Pro tips:
- Always use freshly roasted and freshly ground beans for the best flavor.
- This method results in a strong coffee, which can be diluted with water or milk if preferred. It's similar in strength to espresso but with a different flavor profile.
- Adjust grind size, coffee dose, and brew time based on personal preference. If the coffee tastes too bitter, consider coarsening the grind or reducing brew time. If it's too sour, try a finer grind or a slightly longer brew.
Turn on your espresso machine and let it fully heat up. This can take anywhere from 15 minutes to 45 minutes depending on the machine.
For espresso, you want a fine grind, but not so fine that it becomes powdery like flour. It should be somewhat similar to table salt in consistency.
The typical dose for a single shot of espresso is about 7-9 grams, and for a double shot, it's 14-18 grams. Use a scale for accuracy.
Transfer the ground coffee to your espresso machine's portafilter. Level the grounds using your finger or a distribution tool. Then, tamp the grounds with a tamper applying even and firm pressure. The surface should be level and smooth.
Lock the portafilter into the machine's group head. Start the shot. A general guideline for extraction time is 20-30 seconds. The coffee should start to drip after a few seconds, eventually forming a steady, mouse-tail-like stream.
Once the espresso has been extracted, serve it immediately in a pre-warmed cup. It's best enjoyed fresh.
Pro tips:
- Fresh beans are key. Espresso is best with beans that have been roasted within the past two weeks.
- Water quality matters. If your tap water doesn't taste great on its own, consider using filtered or bottled water.
- Adjust your grind size to get the optimal extraction. If the espresso extracts too quickly and tastes sour, your grind might be too coarse. If the espresso extracts too slow and tastes bitter, your grind might be too fine.
Start with extra fine ground coffee beans, the consistency should resemble that of a powdered sugar or cocoa powder.
Pour cold water in to the small pot or “cezve”, if you have it. Typically, you’ll need about 100 ml (3.3 oz) per cup.
For each cup of water, add 1 or 2 heaped teaspoons of coffee.
Stir the mixture over low to medium heat. It's essential not to let the coffee boil too rapidly.
As the coffee warms, it'll begin to froth. Keep a close eye, as it can overflow quickly.
Just before it starts boiling, the froth will start to form. Skim off the foam and place it into your coffee cup.
Allow the coffee to come to a boil again. This will happen quickly. Remove from heat when the new foam rises. Skim off this foam and add it to the cup.
Pour the coffee slowly into the cup, allowing any remaining foam to form on top.
Pro tips:
- It's customary to serve Turkish coffee with a glass of water to cleanse the palate before drinking.
- Turkish coffee grounds settle at the bottom of the cup. So, when you're sipping, stop before you reach the sludgy grounds at the bottom.
- Always serve Turkish coffee piping hot. It's meant to be sipped slowly, taking your time to enjoy its rich and intense flavour.
