How we make cold brew coffee in-house every day

Cold brew is one of those things that sounds complicated but is actually very simple. The complication is time: it takes 18 hours, which means we start each batch the evening before. Here's the full process, and why we think it's worth the wait.

What cold brew actually is ¶

Cold brew is coffee steeped in cold water for a long time, usually between 12 and 24 hours. There's no heat involved at any stage. Because heat is what causes coffee to release its more acidic and bitter compounds quickly, cold brew tends to taste smoother and sweeter than hot coffee. It's not the same as iced coffee, which is just hot coffee poured over ice. Cold brew is its own thing.

Our process: ratio, grind, and steep time ¶

We use a ratio of 1 part coffee to 8 parts cold water by weight. The grind is coarse, similar to what you'd use for a French press. We use whatever single-origin Ethiopian bean we have in for filter that week, because Ethiopian naturals tend to have a fruit sweetness that works particularly well cold. Everything goes into a large glass vessel, we stir it once, and it goes in the fridge for 18 hours.

Filtering and serving ¶

After 18 hours we filter the cold brew slowly through a paper filter. This takes about 45 minutes and can't be rushed. The result is a clear, dark concentrate that we dilute slightly before serving. We serve it over ice in a tall glass, no syrup, no milk unless you ask. The flavour is smooth, a little sweet, with a long finish. It doesn't need anything added.

Why we only make one batch a day ¶

We've tried making larger batches and storing them for two or three days. The flavour drops off noticeably after 48 hours: it gets flatter and loses the brightness that makes it worth drinking. So we make one batch per day, which means we sometimes run out by mid-afternoon. If you want to be sure of getting one, come in before noon. We'd rather run out than serve something that's past its best.

Cold brew is on tap at Clover Cover Zone through the summer. When the weather turns, we'll switch back to hot filter only. Come in while it lasts.