Cold Brew is one of the most beloved summer café drinks. Even better, creating a delicious and refreshing cold brew is easy – and most cafés already have all the equipment they need to do it. In this post, we’re going to show you how to make cold brew using a manual brewer like a Kalita or V60, or a batch brewer like a Marco. That way, you can make it on demand and minimise waste.
Like most things, the key to a great cold brew is great coffee. To pick the right coffee you have to start with what your customers want. If you have the kind of crowd who are happy with a fruitier coffee, we recommend coffees in our Unique & Interesting or Vibrant & Bright lines. If you have a clientele who want something that works better with milk, check out our Mellow & Balanced coffees.
Instead of the long brewing method, we recommend you use the 'flash brew' cold brew method. Also known as a Japanese-style cold brew, this is made by taking a hot condensed coffee and diluting it using ice to make the cold brew. This tends to make a cold brew with more expressive flavour notes, a higher level of complexity and sweetness. The extra benefit is that you don’t need to wait, so you can have a fresh batch in minutes.
Start by picking your batch size, or how much coffee you want to make. For example, if you’re using a batch brewer, this might be 2 litres – or for a pour-over, more like 300g. In both cases you’ll want to use half the batch size of water to brew the coffee, as half of the liquid will be the ice used to dilute your brew. In our examples, that means 1 litre of ice to 1 litre of brewed coffee for the batch brew, and 150g of ice and of brewed coffee for the pour-over.
Cold brew coffee tends to taste better made a little stronger than hot coffee, because there is less aroma being transported by the steam from the coffee. This means instead of your usual .07 grams of coffee to 1 gram of water you should use .09 grams of coffee to 1 gram of water. Using our above examples that means 90 grams of coffee for your 1 litre batch brew and 27 grams of coffee for your 300g pour-over.
To make the coffee, place the ice in your urn, carafe or cup and brew the coffee on top. When doing a manual brew it helps to agitate the brew quite a bit with a spoon so the extraction is as high as possible. This doesn’t need to happen as much with larger batches, because they usually take longer anyway. If you’re finding your cold brew weak, try grinding finer before adding more ground coffee.
Always make sure that you discard any cold brew you make at the end of the day, as there is a risk of Botulism, Salmonella, and E. coli developing in the brew if left to sit.
Of course, if you need any help with brewing we’re always here to help. You can reach us at email@example.com
Kiss the Hippo Team