Cold brew kaffee

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Crystalline, radiant, hourglass-worthy

What You'll Need

Bamboo paddle or butter knife

Stainless Steel Bowl

Have Questions?

Background

Like surprise parties and camping trips, cold brew is a planner’s dream. With a bit of foresight and some basic instructions, the Filtron method is the most reliable and delicious way to achieve a single origin iced coffee at home. Set your stopwatch for a 12-hour countdown and you’ll be generously rewarded—a crystalline, concentrated brew, with plenty with zing, is your prize.

Measure out 2,000 grams (two liters) of water.

Place the Filtron’s rubber cap in the hole at the bottom of the device.

Wet the wool filter and place it in the circular groove at the bottom of the Filtron. You’ll want to make sure this is in evenly; otherwise, the extraction may be subpar.

Unfold your filter and place it in the Filtron. It will be a slightly loose fit. Secure it evenly and fold where necessary.

Grind the coffee finely into a large nonreactive bowl.

Add your coffee to the Filtron, then give it a few shakes to level the bed.

Pour your water over the grounds—gradually and carefully—in a series of concentric circles.

Submerge the grounds with a butter knife or bamboo paddle.

Place the plastic disc filter on top of the filter, then place the plastic top component on top of that. Let steep for 12 hours.

Here’s where you’ll need a friend. Carefully position the Filtron over your carafe and swiftly pull out the rubber stopper. Often, you have a couple of seconds before the flow of coffee begins.

Recommended Items

Blue Bottle at Home

We source great coffees, roast them to perfection, and get them to you fresh.

Serve over ice. Enjoy.

Recommended Items

Blue Bottle at Home

We source great coffees, roast them to perfection, and get them to you fresh.

Stumptown Cold Brew Coffee

We start with the highest quality coffee, cold brew it without heat for over 12 hours, then use a double filtration process to procure the end result: a complex, smooth and full-bodied brew with low-acid and a chocolate finish. Feelings of invincibility and euphoria are likely to follow.

Sparkling Cold Brew Coffee

refreshing and fizzy, these Sparkling Cold Brew pop-tops

come in three varieties: Original, Ginger Citrus, and Honey Lemon

Now Available Online

Our Original version is a nod to classic old-world coffee sodas made with carbonated Cold Brew coffee, natural cane sugar and a touch of lemon.

Ginger Citrus

Inspired by our big love of Ginger Beer, the Ginger Citrus doses out a hearty ginger kick-in-the-pants with a bit of sugar and citrus to balance it all out.

Honey Lemon

Our Portland neighbors and beekeeper / honey-makers, Bee Local, reminded us how good honey and Cold Brew are together. This one is a nod to our Duane Sorenson soda in the cafes – it’s an Arnold Palmer-type refresher.

Ethiopia Guji

We've taken Guji, a standout of Ethiopia's most vibrant growing region, and turned it into a stunning organic Cold Brew. With notes of melon, rhubarb and caramel, this one is sure to delight.

Available in cafes and select retailers

Holler Mountain

Our cult classic organic blend features coffees from Central and South America, East Africa and Indonesia. Here you’ll find bright clementine citrus with sweet notes of ganache and praline.

Available in cafes and select retailers

Coconut

You don't do dairy. Say no more. We've mixed our life-affirming Cold Brew with the finest coconut cream from Sumatra, Indonesia for a dairy-free, vegan game changer. Coconut Cold Brew is made with three natural ingredients so separation is bound to happen. For a good time, shake it like you mean it.

Available in cafes and select retailers

Nitro Cold Brew Coffee

Our cascading and creamy Nitro Cold BrewВ is now available in a pop top. Pour it like you mean it into a glass or drink it straight from the source.

Available in cafes and select retailers

Cold Brew Coffee

We bottled up our Original Cold Brew so it’s ready to go wherever you are. Enjoy straight out of the bottle or pour over ice. Cheers!

Available in cafes and select retailers

Cold Brew Coffee with Milk

We’ve heightened the indulgence of drinking milk out of the carton by spiking it with our smooth and bright Cold Brew Coffee!В Try the Original or pick up our newest delight,В Chocolate.

Available in cafes and select retailers

16 oz & 32 oz

Cold Brew Coffee on Draft

available at stumptown cafes & at key wholesale partners

Cold Brew Coffee

Our bright and bold Cold Brew Coffee straight from the tap. Bottoms up!

Small Batch

Cold Brew Coffee

Cold brewing brings out some of the brightest and sweetest flavor notes of each coffee. We are excited to feature a rotating cast of our single origin coffees that really shine through this brew method.

Cold Brew Coffee

Nitro Cold Brew is cascading and creamy with all of the giddyup of our original Cold Brew Coffee and a smooth nitro-draft mouthfeel.

32oz Glass Growlers

You can take it with you! We offer growlers for purchase to fill up with your favorite Cold Brew on draft in all of our cafes. Haul it home or to the work fridge for a lift whenever you like.

Available in cafes only

When you become part of the Stumptown wholesale family, you get all of us standing in support of you, working for you.

You can find our coffee in independent cafes, restaurants and grocery stores across the country. Let us know where you are, and we'll help you find your local coffee fix.

How to make cold brew coffee

Cold coffee has long been associated with huge coffee chains, vats of whipped cream, sweet artificial syrups and other such miseries. This summer, however, New York City introduced me to cold-brew coffee – a very different, far more refined creature that made me realise the magic of cold coffee, just in time for a warm English summer.

We have it easy here; the crowds and sweat of New York City in the height of summer are no joke. It’s dangerously hot – so much so that long, cold coffee is not so much a component of daily summer routine for New Yorkers as it is a tool for survival.

As it happens, though, my first experience of cold coffee in America was a simple iced coffee – standard filter coffee poured over ice – from a bodega in Bushwick, Brooklyn. It was cheap (a dollar, in fact) and over-bitter, and as I dragged myself through the blistering heat, sipping slowly and grimacing, I cursed it and all those who’d gotten my hopes up about this drink.

The next day, however, I was taken to a nearby café for a breakfast bagel and a “proper” cold coffee. I ordered a warm bagel stuffed with cream cheese and tomatoes and dripping with hot sauce (seriously, man, that bagel) and a black cold-brew coffee, which was served in the same manner as the previous day’s disappointment: over ice in a clear plastic cup, with the end of the paper wrapper covering the protruding end of the straw (as is the style). I sipped, and gasped – it was subtly sweet, rich in flavour but not overwhelming, ice-cold but far from watery, utterly refreshing, and somehow had everything I love about coffee whilst absolutely unlike anything I’d ever tasted.

A chat with the team running the café revealed that cold-brewed coffee is ground coffee steeped in cold water and strained, and iced coffee is generally brewed hot and poured over ice. Elementary.

The difference in flavour between the two methods is immense. Iced coffee is a very fast process, but has to be brewed to be stronger than standard coffee to make up for the severe dilution caused by the ice. This method tends to make for a more bitter drink, because of the intense and rapid extraction of flavour from the beans by the hot water. Cold brew, on the other hand, takes a formidable 18—24 hours. However, the far gentler infusion process produces a drink of lower acidity, which is why cold brew coffee is naturally sweeter. It can also be served over ice without such extreme dilution because it’s already cold. For these reasons, cold brewing is generally regarded as the better method for producing cold coffee.

There are a couple of home-methods for this, and they are all variants of a basic formula: cold water, coarse coffee grounds, and an overnight brew. Changing a variable will produce slightly different results, from a longer brew or stronger coffee-to-water ratio producing a stronger cup, and a finer grind producing a cloudier drink.

There are things you can buy designed for the cold-brew process, such as the monstrous Yama Drip Tower – something you may have seen act as the centrepiece in trendy cafes. Intricate inventions like this, while absolutely delightful to look at in a very Wallace-and-Gromit way, are completely unnecessary for home-brewing (unless you really do have a glut of cash and space). A far more practical tool is the highly regarded Toddy system – the Volvo of cold-brew methods. Like its hot-brew cousin, the AeroPress, the Toddy is ugly as sin, affordable, remarkably simple in process and produces a consistently superb cup of coffee. You can even brew cold in a cafetière (or French press, to our American friends) by following the guide below and simply pressing down with the plunger after the brew is finished – the only negatives being how much you can make at one time and the effectiveness of the steel filter.

That said, you actually needn’t buy anything to brew cold coffee at home, as you probably have everything for a DIY version already: all you really need is a big jar, a big bowl, a sieve, and either a sheet of muslin or a roll of paper towel.

How to cold-brew coffee at home

1. Set your grinder to its most coarse setting, and check a little of its output before doing the full grind – you are looking for roughly the same consistency as breadcrumbs. Any finer and you risk cloudy, grimy-tasting coffee.

Sterilise a large mason jar (or any large receptacle with a lid). Working to roughly a 1:8 coffee-to-water ratio, place your grounds in the bottom of the jar, and cover with cold water.

Stir gently until well combined, then cover and leave to steep for 18-24 hours, either in or out of the fridge.

When brewed, strain into a large bowl through a sieve to remove the larger grounds. Discard these (ideally into compost), and then, tucking either your muslin or a few sheets of paper towel into the cleaned sieve, strain back into the jar.

Repeat two or three times, until you are seeing no murky residue at the bottom as you finish your pour. If you cannot seem to sift it all out, don’t worry – it simply means your grind was too fine. Practice makes perfect with these things.

Serve over ice, with milk and sugar, if that’s your thing. Cover and refrigerate the rest – the wonderful thing about this stuff is that, if stored properly, it will stay good for a month or so due to the brew’s low acidity.

Brew your cold-brew strong enough and you can even mix it with boiling water and serve it hot. This is a really special way of doing things – the gentle, sweet flavours survive being combined with hot water because there aren’t any grounds left in the mix.

About the author

Merlin works in editorial for Jamie's online team. As well as food, he really, really likes coffee. You can follow him on Twitter at @merlinjobst - do go and say hi.

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This is essentially Vietnamese Iced Coffee (ca phe sua da). Delicious!

Some of the images are broken

He did mention the French Press method. Why so angry over Oliver’s fame?

Cà phê sữa đá is made with hot water gravity filtered through coffee grounds into condensed milk, stirred and then poured over ice. Ideally, Vietnamese coffee grounds and a Vietnamese filter cup should be used to give an authentic Vietnamese Iced Coffee flavour. A differently prepared coffee mixed with condensed milk and poured over ice would likely be delicious, but it wouldn’t be a genuine cà phê sữa đá.

Made cold brew for the first time after reading this article (did like 3:8 ratio since I fear that family would like strong taste if it’s diluted in hot water). Tastes amazing! Thank you! 😀

Article Author: Merlin Jobst, not Jamie Oliver.

this whole cold coffee thing wasn’t working for me until I got to this comment…..now that is a great idea

Maybe a Black Russian?

Damn right it is.

I love coffee ice cubes into Amarula or Baileys 🙂

Thanks for the cold brewing recipe Merlin, I will try it.

Ah, but your 80C would defeat the purpose of this article with boiling being at 100C. This article is about the cold brew process and the unique flavor/taste that it produces. Although my preference is hot coffee but I could cold brew my coffee then I could nuke it the next day for breakfast.

For hot brewed I had my chief cook instruct me that the bitters set in at the five minute threshold so I separate the grounds from the brew at four and a half minutes.

What’s the difference between a white russiand and a black russian ?? …. About 5 inches.

I bought a french press – following the advise of another blogger and have been steeping cold at 1:2 / coffee to water, then pressing it out – half cup coffee to 1.5 cups water and yielding 1 cup of concentrate. It still seems bitter. Will your method reduce the bitter taste? I’m trying to each the Nirvana of the first smooth / naturally sweet-ish cold coffee I first tried on vaca earlier this year.

The writings of a drama queen.

If this method seems too complex, you can get a decent approximation using your normal grind, a French press, and leaving it overnight in the fridge. It will be a bit cloudy and probably not as amazing in flavor, but it’s a good simple way to get your coffee on hot days.

Ok have a mason jar that’s 6 cups. So it’s 1:8 coffee to water.. should I figure 1 cup of coffee for 8 cups of water?

1:8 ratio seems off…Maybe I just like my coffee really strong?

Hi Scott! I would like to know more about the progress that you made! Do contact me

Maybe you aren’t letting it steep for the full 24 hours? It should be pretty darn strong when done.

American Homebrewers Association

Coffee Beer: How to Cold Brew Coffee

Making a quality cup of cold brew coffee is a skill every homebrewer should have in their arsenal of DIY tricks. But it isn’t as simple as refrigerating a pot of hot-brewed joe.

Cold brew coffee is not only great for making the best cup of iced coffee you’ll ever have, it’s also the best way to add coffee to your next homebrew.

How to Cold Brew Coffee

I reached out to our neighborhood baristas at the Boulder-based espresso cafe The Cup. Cold brew coffee is among their best sellers, and they’ve taken the coffee/beer relationship to the next level by serving toddy coffee from a nitro keg. The result is an extremely smooth, almost milk-like cold coffee (no ice!). Add a splash of chocolate milk or cream before filling it up, and you’ll never look at your morning cup of burnt, cold coffee the same way.

So what’s the trick to making great cold brew coffee?

How to Make Cold Brew Coffee

• Large container with seal-able lid
• Strainer: muslin sack, cheese cloth or (clean) pantyhose will work
• Storage container with seal-able lid
• Coarse ground coffee (dark roast)
• Filtered water

Cold brew coffee brewers will use anywhere from 1-2 ounces of coffee beans per cup of water.

1. Grind the beans until coarse. Some coffee grinders have settings for coarse grind, or you can “pulse” the grinder.
2. Place ground coffee beans in a container large enough to fit the coffee and water. A pitcher, tupperware, mason jar, etc, work well.
3. Using the ratio guidelines above, add the appropriate amount of filtered water and give the mixture a quick stir to make sure all the beans are saturated.
4. Seal the lid and place in the fridge for 12-24 hours.
5. After 12-24 hours, strain the coffee through cheese cloth or something similar into the storage container to remove the coffee grounds. This process can be repeated as needed.
6. Store the coffee in a sealed storage container for up to a few days.

When brewing coffee with hot water you not only extract the flavors of the coffee beans, but also astringent and bitter qualities that can come across as burnt characteristics. In hot coffee, this can be pleasant, but when it is chilled and served on ice, the burnt qualities can overpower a lot of the coffee’s delicious nuances.

Instead, cold brew coffee is made by steeping coarse-ground, dark-roasted coffee beans in cold water for 12-24 hours, then straining until free of sediment. The process requires a higher ratio of coffee to water than you would need when brewing hot coffee, but it is well worth it. You will be amazed at flavors and aromas you get from a cup of cold brew coffee compared to the same beans being hot brewed and then chilled. It’s a worthwhile experiment in itself.

Adding Coffee to Beer

So now you’re sipping on a quality cup of flavorful, cold brewcoffee asking yourself, “but what does this have to do with homebrewing?”

Coffee beers continue to grow in popularity, and the beans are no longer only being used to compliment robust, malty styles like stout, porter and brown ales. Beer brewers are adding coffee to everything from light hybrid beers and hoppy pale ales, to Belgian dubbels and even mead!

Some brewers add brewed coffee to the boil, others just before packaging, and the rest somewhere in between. No matter what the stage, if using hot-brewed coffee, especially in subtle styles, burnt qualities can overpower the flavors of the beer while the astringency can create the illusion of poor quality hop bitterness. That’s where cold brew comes in.

With the burnt and bitter qualities at bay in toddy coffee, the flavors of your preferred coffee beans can actually be added to beer in detectable quantities while still allowing the beer’s characteristics to be perceivable. It is recommended to add cold brew coffee after fermentation, either in secondary or prior to bottling/kegging. This allows the coffee to be added incrementally to taste to achieve your favored balance. Simply pull a sample and start adding measured amounts of cold brew, and once you hit the perfect balance use that ratio to add the correct amount of coffee to your fermenter or keg and then rack the beer to get an even mixture.

More concentrated cold brew coffee can be made by using less water in the steeping process in order to add as little water to the finished beer as possible. This isn’t always needed, but is a great way to prevent the “watered-down beer” quality. Of course, you can always add a bit more malt to the mash to compensate for anticipated additional water content.

So get creative! Ask yourself what beer style could benefit from coffee beans with acidic fruit notes, or a roast with lots of chocolate and spice? In the mean time, cold brew your next batch of coffee to see what you’re missing out on.

For more information on brewing with cold brewed coffee, see “Making Great Coffee Beer” by Nathan Watkins in the September/October 2012 Zymurgy magazine. Access this Zymurgy issue instantly with eZymurgy and the Zymurgy mobile app.

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Cold Brew Coffee – mehr als kalter Kaffee

Der Sommer kommt. Jedenfalls heute, wo ich diesen Artikel schreibe. Zeit also, dass ich mich mal mit tollen Kaffee-Alternativen für die heißen Tage beschäftige.

Aber keine Sorge, auch wenn ihr diesen Artikel erst im Winter lest, der vorgestellte Cold Brew Coffee ist zu jeder Jahreszeit ein Genuss.

Ihr habt mit Sicherheit schon gemerkt, dass Kaffee mein Leben bestimmt. Aber auch bei mir gibt es – gerade an sehr heißen Tagen – mal Momente, wo ich mir ein kaltes Getränk wünsche, das mich aufpeppt.

Cola? – Fällt wegen des Zuckers direkt raus. Energydrink? – Hmm, klar…

Deshalb war ich sehr froh, als ich vor einiger Zeit wieder auf Cold Brew aufmerksam wurde. Ich hatte mich mit diesem Getränk früher schon beschäftigt. Aber erst durch verschiedene Artikel für coffeeness.de hab ich mich wieder intensiver mit diesem besonderem Kaltgetränk auseinandergesetzt. Mittlerweile ist es aus meinem Alltag nicht mehr wegzudenken.

Aber fangen wir von vorne an: Was ist Cold Brew eigentlich? Könnt ihr das wirklich trinken? Wie wird er zubereitet?

Der Ursprung des Cold Brew Coffee

Die Zubereitungsmethode des Cold Brew taucht das erste Mal im 17. Jahrhundert auf. Niederländische Händler haben das Konzept damals entwickelt, um durch das kalte Zubereitungsverfahren nicht mehr von Hitzequellen abhängig zu sein. Sie konnten ihren Kaffee so einfacher herstellen, lagern und verkaufen.

Bis der Cold Brew Coffee dann aber seine Hochzeit erreichte, dauerte es nochmal gut 300 Jahre. Wann die Renaissance des kalten Kaffees in der Neuzeit begann, lässt sich nicht mehr wirklich genau nachvollziehen. Auf jeden Fall wurde Cold Brew Coffee im Sommer 2015 in das Sortiment von Starbucks aufgenommen. Und wenn selbst diese Kette mit ihren unerschöpflichen “Kreationen” an Heißgetränken ein Kaltgetränk aufnimmt, dann muss es wirklich populär sein.

Seitdem wurde viel über den Cold Brew geschrieben, aber auch gespottet. Wir schauen uns dieses Getränk mal genauer an.

Der klassische Cold Brew Coffee

Klassisch übersetzt bedeutet Cold Brew eigentlich Kaltes Aufbrühen. Die Kochexperten und Chemiker schreien an dieser Stelle natürlich laut auf. Wie kann denn etwas kalt sein und gleichzeitig brühen? Laut Duden bedeutet Brühen schließlich „etwas mit kochendem Wasser übergießen, kochendem Wasser aussetzen“.

Ich will an dieser Stelle aber mal nicht zu genau mit Definitionen sein, ich arbeite schließlich nicht für den Duden.

Fakt ist aber, dass der Hauptteil der Zubereitung beim Cold Brew auch nicht anders abläuft als bei anderen Kaffees. Das Kaffeepulver wird mit Wasser in Kontakt gebracht und am Ende kommt ein köstliches Getränk dabei heraus. Den Teil kennt ihr ja schon von jedem anderen heißen Kaffeegetränk.

Geschmacklich gibt es allerdings einen Unterschied. Dieser entsteht maßgeblich durch das deutliche längere „Aufbrühen“ des Kaffees. Je länger der Kaffee mit dem Wasser in Kontakt kommt, desto mehr Aroma wird extrahiert. Da dies beim Cold Brew mindestens acht Stunden sein sollten (eine Anleitung zur Zubereitung folgt unten), ist diese Zeit deutlich länger als beim Zubereiten eines normalen Kaffees.

Ich empfehle euch, bei der Zubereitungszeit einfach mal etwas auszuprobieren. Für den gesamten Prozess solltet ihr euch aber schon eine halben Tag Zeit nehmen. Bei meinen Tests habe ich gemerkt, dass ab zwölf Stunden aufwärts der Körper des Kaffees intensiver und sehr dominant wird. Wer das gerne mag, kann also noch etwas länger mit dem Abgießen warten.

Irgendwann wird der Geschmack den meisten von euch aber wahrscheinlich zu intensiv. Hier gilt es, den für euch richtigen Weg zu finden, egal ob ihr nachher mit Eis oder Wasser verdünnt. Ich lege euch ein Mischungsverhältnis von 1:4 ans Herz.

Equipment für Cold Brew

Der Großteil von euch wird wahrscheinlich kein neues Equipment benötigen. Ihr könnt Cold Brew sehr gut mit der Aeropress, der French Press oder einem Handfilter zubereiten. Ich nutze derzeit den Hario Cold Brew Coffee Pot und bin damit sehr zufrieden.

Ansonsten braucht ihr noch:

• Frisch gemahlenen Kaffee Wie immer gilt: Am besten mahlt ihr euren Kaffee selber kurz vor der Nutzung. Der Mahlgrad sollte dabei noch etwas gröber als bei der French Press sein.
• Klares Wasser.
• Zeit – Am besten über Nacht.

Zubereitung des Cold Brew Coffee

Eines vorweg: Es gibt nicht die eine Zubereitung eines Cold Brew. Ebenso wenig, wie es die eine Zubereitung für Kaffee gibt. Wie bei allen Kaffeevariationen gibt es viele Variablen, die das Endergebnis beeinflussen.

Ich gebe auch daher an dieser Stelle nur eine Standardanweisung, die ihr in all den Komponenten Kaffeebohnen, Kaffeemenge, Gefäß, Zeit etc. selber anpassen könnt. Ich empfehle euch, für den Anfang 100 Gramm Kaffee auf einen Liter Wasser zu nehmen.

1. Kaffee frisch mahlen (sehr grob, s. Bild)
2. Kaffee in das Gefäß geben (muss diesmal nicht hitzebeständig sein 😉 )
3. Kaltes Wasser zufügen
4. Umrühren
5. Ziehen lassen (ca. acht bis zwölf Stunden)
6. Ausfiltern

die verschiedenen Mahlgrade von Kaffeepulver im Vergleich

Das Ergebnis dieser Zubereitung ist häufig noch etwas zu stark für den genussvollen Verzehr. Ich empfehle euch daher, es ruhig noch mit etwas Wasser zu verdünnen.

Bei Bedarf könnt ihr das Ergebnis aber auch noch kräftiger gestalten. Wenn ihr für eure Getränke eine starke, sirupartige Konsistenz benötigt, ist auch das möglich. Nehmt dafür einfach 200 Gramm Kaffee auf einen Liter Wasser und lasst das Produkt länger ziehen. Das Ergebnis wird sehr stark und wahrscheinlich relativ dickflüssig sein.

Den Verzehr in dieser puren Form empfehle ich dann nur den ganz Harten unter euch.

Vorteile von Cold Brew

Cold Brew Coffee hat einige Vorteile. Der größte Pluspunkt ist wohl seine geringe Säure. Es gibt Leute, die behaupten Cold Brew enthält nur 15% der Säuren eines normalen Kaffees, da die Bohnen keinem kochendem Wasser ausgesetzt sind.

Dadurch sei er besonders bekömmlich und magenschonend. Wer von euch schon häufiger mal nach dem Morgenkaffee Magenprobleme oder Sodbrennen hatte, sollte also mal Cold Brew probieren.

Ein weiterer Vorteil ist die lange Haltbarkeit. Wenn ihr Cold Brew einmal zubereitet habt, könnt ihr ihn für zehn bis 14 Tage im Kühlschrank aufbewahren. In dieser Zeit bleibt er nicht nur haltbar, er behält auch viel von seinem Aroma. Am besten deckt ihr das Gefäß in der Zeit ab.

Cold Brew ist ein toller Wachmacher – besonders an warmen Tagen. Wenn ihr mal den nötigen Energieschub benötigt, aber keine Lust auf euren sonst so geliebten heißen Kaffee habt, greift zum Cold Brew.

In diesem Zusammenhang ist der Koffeingehalt des Cold Brew ein heiß diskutiertes Thema.

Einige Röster gehen davon aus, dass Cold Brew mehr Koffein enthält als normaler Kaffee. Andere hingegen sehen keinen Unterschied in der Koffeinmenge.

Ich lasse das Thema an dieser Stelle mal offen. Probiert am besten selber aus, ob Cold Brew bei euch anders wirkt als normaler Kaffee. Ich freue mich auf eure Berichte.

Nachteile des Cold Brew

Der Kaffee ist kalt. Okay, dieser Kritikpunkt ist natürlich mit einem Augenzwinkern zu verstehen. Trotzdem entfällt das wohlige Gefühl, dass beim Verzehr eines frischen, heißen Kaffees entsteht.

Die Zubereitung dauert sehr lange. In Zeiten des „Kapsel rein, Knopf drücken, Kaffee fertig“ wirkt das ja schon fast antiquiert. Ihr kennt aber meine Meinung zu Kapselkaffee und generell der Hektik beim Kaffee-Zubereiten.

Für mich ist das Zubereiten eines guten Kaffees – heiß oder kalt – bereits ein Teil des Genusses. Das Bereitstellen der einzelnen Komponenten und die anschließende Komposition der Zutaten machen für mich mindestens die Hälfte des Vergnügens aus.

Ich empfinde diesen Teil immer als eine super Möglichkeit, für ein paar Minuten aus der Hektik des Alltags zu entfliehen.

Beim Cold Brew kommt noch hinzu, dass sich die Vorfreude über eine längere Zeit regelrecht aufbauen kann. So setze ich meine Mischung am liebsten abends an und kann mich dann auf ein tolles Kaffee-Erlebnis am nächsten Morgen freuen. Am liebsten mit Tonic, den ich auch über Nacht kalt stelle.

der cold brew erzeugt richtig Vorfreude

Trotzdem ist die Zubereitungsdauer von acht bis zwölf Stunden nicht von der Hand zu weisen. Man muss also wenigstens einen halben Tag im Voraus planen.

Es gibt zwar schon Versuche, diese lange Zubereitungszeit zu verkürzen. Bis diese Maschinen aber in Europa Marktreife erreichen, wird wohl noch einige Zeit vergehen.

Verzehr eines Cold Brew Coffees

Ihr habt nach dem Zubereiten also ein kalte, dunkle Flüssigkeit vor euch stehen. Und damit geht der Spaß erst los. Denn jetzt könnt ihr zwischen den verschiedensten Möglichkeiten des Verzehrs wählen.

Besonders stilvoll ist der Verzehr des Cold Brew mit ein paar Eiswürfeln in einem Whiskeyglas. Schön zurückgelehnt in einem bequemen Sessel, kommt so eine sehr entspannte Stimmung auf.

Wer noch weitere Varianten sucht, dem empfehle ich diesen Artikel auf coffeeness.de. Dort stelle ich euch fünf weitere Rezepte für den Cold Brew vor.

Habt ihr noch weitere Ideen für tolle Cold Brew Rezepte? Dann lasst sie einfach in den Kommentaren da!

Wie bei vielen neuen oder vermeintlich neuen Erscheinungen, wird auch Cold Brew Coffee häufig noch als Hipster-Getränk verspottet. Natürlich ist es ungewohnt, dass man seinen Kaffee bewusst kalt trinkt und dann auch noch Spaß dabei hat. Ungewohnt sollte man aber auf keinen Fall mit schlecht gleichsetzen.

Denn Cold Brew kann mehr. Vor allem im Sommer ist er eine super Alternative zu einem heißen Kaffee. Und auch andere koffeinhaltige Kaltgetränke kann er sehr gut ersetzen. Aber auch im Winter kann man sein gewohntes Lieblings-Kaffeegetränk mal gegen Cold Brew tauschen.

Der besondere Geschmack, entstanden durch das lange „Brühen“, wird bestimmt noch den einen oder anderen erfahrenen Kaffeetrinker positiv überraschen.

Habt ihr Fragen oder Anregungen für diesen Artikel? Wir freuen uns von euch zu hören! Cancel reply

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Zuletzt aktualisiert am: 3. December 2017 16:28

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Commercial Cold Brew Coffee Equipment

Traditionally, coffee is brewed hot, which releases volatile flavor compounds that deteriorate rapidly resulting in a bitter aftertaste. The bitterness only gets worse as time passes after brewing. Cold brew coffee is sweeter, smoother, and less acidic than hot brewed coffee. The nitro makes it creamy--turning a cup of black coffee into a delicious, refreshing drink. It even stays fresh in the keg for up to 4 weeks.

For coffee shops and brands interested in producing cold brew coffee, we offer stainless steel cold brewing systems from 25-2500 gallons proudly built in the U.S.A. by, Corson Distilling Systems, Inc. Our system includes a brew vessel along with cold storage tank for concentrate storage.

Contact us to learn more about our commercial cold brew coffee systems.

COPYRIGHT 2016 BY CORSON DISTILLING SYSTEMS, INC.; ALL RIGHTS RESERVED

Cold Brew Coffee

Jittery John's was born from a longtime obsession with coffee. We experiment with every aspect of the cold brew coffee experience to bring you the best cup of cold brew available: from sourcing incredible coffee beans, to testing out different roast profiles to bring out the best of the beans, to painstakingly crafting each bottle just for you. (Well, also for us.)

We strive to bring you the best tasting cold brew available anywhere, with many different options to please all kinds of tastes. Whether you love ourOriginal Concentrate for it's big body and rich flavors, and the unique mouthfeel and the way it holds up to milk, or a more traditional espresso blendcold brew, we've got you covered.

Jittery John's was born from a longtime obsession with coffee. We experiment with every aspect of the cold brew coffee experience to bring you the best cold brew available: from sourcing incredible coffee beans from an all-woman owned co-op in Colombia, to testing out different roast profiles to bring out the best of the beans, to painstakingly crafting each bottle just for you. (Well, also for us.)

We have a variety of cold brew options to please all kinds of tastes. Whether you love our Original Concentrate for it's big body and rich flavors, and the unique mouthfeel and the way it holds up to milk, or a more traditional espresso blend cold brew, we've got you covered.

How to Cold Brew Coffee

Cold brew coffee makes a smooth, non-bitter coffee that is especially perfect for iced coffee. I shared this over at Mnn.com the other week, but it’s such a favorite I thought I should share it here too. Whether you should drink coffee or not from a health perspective is up to debate, but if you are going to drink coffee this is a lovely way to do it.

Coffee never really appealed to me. At least, that’s what I thought. Cold-brew coffee is what first won me over and now I enjoy coffee made a variety of ways. There are both health benefits and disadvantages to drinking coffee, but that aside, I have discovered a love for coffee, and it all started with cold-brew coffee last year. If you are looking for a smooth cup of Joe, then this is an excellent method.

Plus, it is so simple! You leave coffee in water for 12 hours or more, and then you strain it. You now have a coffee concentrate that will last at least a week. What more can you ask for? The advantages of cold brewing coffee, as I see it, are as follows.

1. It is simple and easy to do.

2. It is less acidic, which many people find helpful on the stomach.

3. There is less caffeine per cup when cold brewed.

4. The cold-brew method is less bitter, which promotes a smooth flavor.

5. The cold-brew method allows a different flavor profile to appear. Without as much bitterness, the fruity, chocolate, vanilla or other undertones are allowed to shine. So, even if you like a good cup of drip coffee, cold brewed coffee can give you a wonderful variation.

I make this the most simple way possible with a mason jar (like these ones from my Amazon affiliate). But you can also use some of the great cold brew systems out there to make the process even simpler. The Toddy was the first system, but this one is a lot more classy, and this Bodum one looks great too!

Here is how I make mine. The amount of coffee to water can be tweaked to preference. A good rule of thumb is 1/3 cup of ground coffee to 1 cup of water. I make batches of 4 cups, but you can certainly make less or a lot more by using the same ratio.

1 1/3 cup of fresh finely ground coffee (Even cheap coffee tastes good using this method, but I recommend buying organic coffee beans, since coffee is a highly sprayed crop. I personally lean toward a medium roast bean)

4 cups of filtered water

1. Combine ground coffee and water in a mason jar or French press. Stir to combine well. Cover and leave for at least 8 hours, and up to 24 hours at room temperature.

2. Put a coffee filter in a fine sieve over a small mixing bowl or 4 cup measuring cup. Slowly pour coffee through the filter. This is your coffee concentrate.

3. Keep refrigerated. To serve, dilute to preference. A one-to-two ratio is common (one-third coffee concentrate, two-thirds water). For a stronger cup of coffee, use a one-to-one ratio. I like to add a little almond milk. My husband likes to add a tablespoon or two of organic cream and just a little sweetener.

It will keep at least one week.

Yield: 4 cups of concentrate (makes at least 8 cups of coffee).

KimiHarris

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Reader Interactions

Most of these comments are a little too off-the-wall and “green” for me, so forgive me if I missed something: how long can you keep coffee grinds in water of cold brewing systems?

The author mentions in the article that 24 hours is the max. I haven’t heard anything from other sources.

This information could be dangerous to someone tryimg to.avoid drinking to much caffiene due to health reasons, cold brew infact contains as much as twice the amount of caffiene in regular coffee.

Since I wrote this post, cold brew has become popular – however it is now most often served straight. This will indeed have more caffeine. However, if you serve it like I do above- diluted, it will be less than the typical cup of coffee.

That is not what other articles say. They claim, because coffee isn’t brewed with hot water, it contains less caffeine. The reason why people believe it contains the same or more caffeine than in hot coffee is because the person drinks the cold brew coffee much faster than a cup of hot coffee.

See an article from MSNBC which quotes the Toddy company which makes a device for easy brewing of cold brewed coffee. Apparently, in a side by side test of Toddy cold brewed with Starbuck’s hot brewed, the caffeine content was

I’m not allowed caffeine so is it possible to do this with de caffeinated coffee as well, love the flavour of coffee, and I’m hoping I can use this as well for a smoother cup, thanks!

When you start with 4 cups of filtered water, how much concentrate do you get out at the end? I am getting about 1 1/3 cups…. is that right or is something going wrong?

4 cups concentrate. The ground coffee is just quietly flavoring the cold water as you leave it for the 12-24 hours, then you strain out the grounds and use them on your roses.

What is the benefit of filtered vs. tap water, or does either work? Also, must it be a glass mason jar or would a plastic container or glass thermos work too?

One of the stores I went to said they let their coffee bru for 18 wks and believe you me, it was some awesome coffee. how would you go about doing this. Cold or on the counter?? any tips would be appreciated.

Sandra, not sure how they do it but I went on vacation for 10 days and forgot to empty the grounds from the coffee maker. Upon my return the grounds were growing mold. Not sure I would want to leave it room temp because of that. All the information I have says cold brew lasts about 4 weeks in the frig. If you try it please let us know.

just so you know <3

"Cold brew coffee caffeine

A coffee concentrate to water dilution ratio of 1:2 will give a cold brew caffeine content of 259 mg/8oz cup, a whopping 45% more caffeine than a hot brewed coffee to which we are accustomed. Many people dilute at even less than 1:2 and create a very highly caffeinated cup of coffee."

Since I wrote this post I’ve found that some coffee shops don’t dilute it at all – which makes is extremely concentrated and high in caffeine. However, traditionally it was so diluted that it would be less caffeine. It’s all in how much you dilute it!

Remember that melting ice cubes will dilute your cold brew as you use it. I like my cold brew strong so do not dilute it and use ice cubes made from the same cold brew.

Coffee made for Makers. ™

Bold on buzz and easy on the stomach, Chameleon Cold-Brew coffee does right by you every time and every way — milky or straight, icy or hot. And yes, there are times when we’ve been known to add a shot. A simple cup transforms a dreamer into a do-er, and a planner becomes a creator. When we’ve all got the right coffee, we’re making a world that’s more vibrant, more giving and just plain better. So let’s raise our Chameleons — Organic & CCB Trade True: Here’s to the Makers of the world that make it better.

What’s Cold Brew Coffee?

The components are simple, but all cold brew coffees are not created equal. A growing number of products pass as cold brew coffee on the shelf but fall short of the head of the class. At Chameleon Cold-Brew, we don’t believe in ‘good enough’ or doing anything on a pass/fail basis. We go to great lengths to ensure that every drop of our organic cold brew coffee is the very best you’ll ever taste. It’s about accountability, to you and to our craft.

Invest in quality. Our coffees are made with highly select blends of 100% certified organic, free trade Arabica beans and all-natural flavors.

One roast doesn’t fit all. We tailor-roast all our beans on-site, to maximize freshness, match specific flavor profiles and ensure consistency.

It’s all about purity and pH… and some other science you probably don’t really care about. We use only pure Texas Hill Country water.

12 hours is the standard, but we brew every batch of Chameleon Cold-Brew for at least 16 hours. Who wants “standard” coffee?

“Low and slow” is the key. Using hot water is so 15th century! Cold-brewing results in a smooth, highly caffeinated and less acidic coffee.

All of our packaging is recyclable and made to maximize the flavor and freshness of our cold brew coffee.

Just Plain Better

Sweet, smooth success starts at the source, so our Chameleon Cold-Brew Sourcing Standards are tough. They are what we’re all about. Direct trade and good communication with the farmers is our first step toward a feel-good cup of coffee. We also keep our global search narrow-only organic, non-GMO beans can come home with us, where they get washed and air-roasted to perfection in small batches.

How to Make Cold-Brewed Coffee

by Food52 • May 30, 2017 • 292 Comments

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Inspired by conversations on the Food52 Hotline, we're sharing tips and tricks that make navigating of our kitchens easier and more fun.

Today: We're re-running one of our summertime favorites because cold brew really is the easiest coffee method out there—as simple as one, two, steep.

Cold-brewed coffee is like iced coffee’s cooler sibling. They’re made of the same stuff, but one’s a little more “in”—and one’s well-known and loved, but a bit passé. Dare we say it: Cold brew is the summer beverage—caffeinated and cold, two adjectives you and your money can get behind.

The main difference between cold brew and iced coffee involves temperature. That is, cold brew is brewed cold and never heated, while iced coffee is normal coffee that’s then cooled down. For more detail on how this affects taste, concentration, and all that coffee jazz, see below.

Here are a few things that transformed cold-brew from alternative iced coffee to ubiquitous coffee shop darling (and why we’re all about it):

• Lower acidity level: The grounds aren’t subjected to the intense heat of boiling water, making the chemical profile of the final brew different than that of conventionally brewed or drip coffee. Lower acidity creates a smoother cup that’s mellow on the stomach. Similarly, rapidly cooling hot coffee yields a slightly bitter taste. Cold brew’s lower acidity means it naturally tastes sweeter.

While iced coffee’s expensive, cold brew’s even pricier when you're buying it at coffee shops. It’s an issue, though, with an easy solution: Make cold brew at home—in 3 steps. It can be done in any sort of large container, French press, or even a Mason jar (there’s also specific cold-brewing contraptions, if this is going to be your new morning drink). Really, if it holds coffee and water, you can cold brew in it. We’re focusing on the container and French press methods because those are the contraptions we (and likely you) use most and will readily have around. Here’s why cold-brewing might just be the easiest coffee method out there:

Glass Handled Chemex Brewer with 100 Filters

Brumi Pour Over & Cold Brew To-Go Bottle

The ratio of coffee grounds to water is subjective and depends on personal taste. A good place to start is to grind 3/4 cup beans for 4 cups of cold water—the size of a 32-ounce French press. You can double—with 1.5 cups beans for 8 cups water—or even triple the quantities depending on the size of your container. Next, grind the beans very coarsely. We mean it. A smaller grind will result in cloudy coffee.

Soak and wait (and wait, and wait…)

Put the coffee in your container, which can be plastic, glass, or ceramic and doesn’t need to have a lid. The container should be deep enough to hold the coffee and water and light enough you can pick the whole thing up to strain. For a French press, pour the coffee into the bottom of the canister. For both a container or a French press, gradually add the water. Stir gently, making sure all the coffee grounds are moistened.

If using a large container, cover the top with cheesecloth. For a French press, place the top on (but don’t press down on the plunger). Let stand at room temperature for at least 12 hours. Don’t rush this. The long steep time is important for proper extraction.

If you’re using a container, take the cheesecloth from the top of the container and use it to line a fine mesh sieve set over a large pitcher (or bowl or whatever else you’d like to store your cold brew in). Pour the coffee through the sieve, waiting a minute or two until the coffee’s filtered out, and discard solids and cheesecloth.

For the French press, simply press down on the plunger to move grounds to the bottom. Pour.

Coffee Cold Brewer

Sorrento Double Walled Mugs with Handles (Set of 2)

That’s it! You have cold brew. The concentrate will keep for up to 2 weeks covered and chilled in the fridge. Add ice, milk, or your other favorite coffee things and enjoy.

Have a method for making cold brew you'd like to share? Tell us in the comments below!

Written by Amelia Vottero and Riddley Gemperlein-Schirm. Photos by James Ransom. Video by Mark Weinberg.

This post originally ran on July 8, 2015.

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Comments ( 292 )

Showing out of comments

about 1 month ago Manda Rae

Can you warm up cold brew coffee if you decided you wanted it warm but want to keep the acidity low?

about 1 month ago Timothy Myers

Yep, just add hot water when you are diluting it instead of ice and cold water.

about 2 months ago kenny

water filter is very essential things for water purifier.Its' kill all the germs and make it safe to drink it.water filter is a wonderful thing water purification.

about 2 months ago Kira Jacobs

Where are these amazing 2 liter plastic containers from?

2 months ago Michelle Moody

it is basically your preference on strength. I use 2 1/2 cups course ground per gal water, put in muslin bag and drop into water, leave set on counter for a day the put in frig.

2 months ago Alice P.

The proportions I use are 1 cup of ground coffee to 4 1/2 cups of water. Cold brew is somewhat of a concentrate so it might be strong, but if you drink it iced there is no need to add any water to it when drinking. The ice will do that for you.

2 months ago James

I am new to this cold brew. I have a 12 oz bag of ground coffee so how many cups of water should I put in my gallon container to let it steep for 24 hours. I hate strong coffee and weak ones. Any help with this in the water?

about 2 months ago James

No comments to this post, nut I think I found the right amount os water and it was great. To the 11 Oz bag I put in 10 cups of cold water and let it set 19 hours. I strained the coffee and water twice and it made 2 quarts and 1/4 cup of concentrate and placed it in the fridge until the next day. Really good and smooth after putting in half and half 4 Oz's alone with coffee ice cubes and chocolate syrup.

3 months ago Barbara Ruhmann

Oh, my! Great entry! I hadn't realized how simple cold brew coffee can be! But I did manage to overlook that it brews up a concentrate! I have been brewing an 8:1 ratio, so basically a slight dilute, and I drink it black. Very smooth. And finding out I could just concoct it in my $10 IKEA French press, with cold filtered water from the fridge - win/win! Now the only problem is remembering to put it together the night before! Thank you for posting this!

3 months ago Benandbrad Whais

made 4 quarts this morning. hope it comes out good.

3 months ago DD

Incredible recipe! I used a ratio of 4:1 (water to coffee) using the beans I purchased from Ikea! (yeah, that Ikea) It was simple to prepare, exciting to wait for and delicious with semi-skimmed milk from La Fresca (a local brand here). The aroma is rich and it is very smooth to drink (because of low acidity maybe?). Thanks a bunch.

3 months ago ollie

This recipe is using a ratio that's close to 5:1 (water to coffee grounds), which means it's a cold brew concentrate. The Toddy concentrate is about 4:1. Either way, you'll want to dilute this about 1:1.

3 months ago gaysunboy

I'm not seeing the suggestion on diluting the concentrate for drinkable coffee. I know I can read, so did I miss something?

3 months ago suzygregory

No, I don't think it is super clear in the directions. I am doing 1/2 concentrate, 1/2 hot (or cold) water. Plenty strong, but you will find your own favorite ratio. Cheers!

3 months ago gaysunboy

Thank you ma'am. Seems a blog post on an item should be clear from beginning to end.

4 months ago Justin

I've been brewing mine in the fridge for 24 hours. I'll try at room temperature.

3 months ago Chuck

This is what I was thinking. You own a french press but don't like cloudy coffee? That doesn't make any sense at all.

4 months ago Sharon Villines

I've been trying to drink coffee for years because everyone else does. Finally, I discovered cold brew. Smooth. Never bitter. The easiest is a tall stainless steel strainer (like the smaller "permanent" filers for coffee makers) for the coffee. It sits in a large mason jar, pitcher, or a Chemex. I'm glad to hear how long it lasts. Now I can have coffee ready for guests.

5 months ago suzygregory

Can the writer clarify if this "concentrate" should be diluted for those of us that enjoy black coffee? Thanks!

5 months ago Timothy Myers

Yes. Dilute it by about 50% - 75% depending on how strong you like your coffee. If you want to drink it hot then just use hot water to dilute it.

5 months ago suzygregory

5 months ago chefrockyrd

Does anyone know what the slice of cake is in the first shot? It looks great.

5 months ago Judy Samples

I've had a cold brew toddy maker for over 30 years. before it was cool! You can also add hot water to the brew for an incredibly smooth cup of hot coffee! Enjoy!

5 months ago maria

P.S. Good suggestion about using the coffee grounds in the garden or indoor pots if you don't have a garden. Also, coffee grounds will absorb smells; keep a container in the fridge or even in the bathroom with a few drops of essential oils.

5 months ago maria

Thanks to Amelia, Riddley, James and Mark: for the easy steps and for the great photos and video. I have several different blends of coffee in my freezer which now makes me eager to try this method! Sure beats paying big bucks at the overpriced coffee shops. I would avoid using plastic; glass is the best to give a pure flavour. I'm sure everyone must have glass jars

around!! To BEEJAY 45: WHY would you suggest closing this thread? I'm sure there's lots of people like me who haven't seen this article before, and learning about the different products which are being used is helpful. I'm sure we can all make up our minds and aren't going to rush out to buy what is being suggested. Lighten up!

4 months ago beejay45

Oh, I'm not worried that people will rush out to buy anything, it's just annoying to see a reply to a thread I have commented on and have it be the same cold brew thread. Which would be okay, but there was a period earlier in the life of this thread when the ads were totally blatant, with no comment other than delicious! with a link and blurb to a product. I'm sure we can all recognize comment spam when we see it, but this thread seems to have garnered more than its fair share. ;)

5 months ago Ken

Okay, I admit it. I'm frugal. I mix my brew in a plastic food storage container and filter the deliciousness using my Chemex.

5 months ago Chusana

I highly recommend the TAKEYA Cold Brew pitcher. It has a filter that screws into the lid. Easy-Peasy. Get it at Target/Amazon/Costco. I was lucky enough to find a large one at my local thrift store - $2.00. SCORE.

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