Low & Slow
Low & Slow
A summer classic, this blend is designed to be fully immersed in cold water overnight to produce a creamy and balanced cold brew.
We tasted: walnut, dark chocolate, gala apple
elevation: 1,700 msl.
varieties: bourbon, catuai, caturra, pacamara
MAKING COLD BREW AT HOME! 16oz
2 Pint Sized Mason Jars (or similar size vessels)
Hot Water Kettl
Fine Mesh Sieve (or cheese cloth)
DOSE 50g of coffee
GRIND medium to fine (table salt)
HOT WATER PRE-WET 110g
PRE-WET DELAY 1 minute
COLD OR ROOM TEMP WATER 440g
BREW TIME overnight, 12-18 hours (depending on preference)
STEP BY STEP
1.Grind 50g of coffee (medium to fine ~ table salt)
2.Begin boiling filtered water
3.Add ground coffee to clean and dry mason jar
4.Allow boiled water to cool for 30 seconds
5.Pour 110g of hot water (200 F) over the dry coffee grounds
6.Take spoon and stir the coffee and water slurry
7.Start your timer for 1 minute
8.Add 440g of cold water to the coffee and water slurry and STIR once
9.Cover and allow mason jar to sit in the refrigerator for 12-18 hours (overnight)
10.Decant from first mason jar into second mason jar using a fine mesh or cheese cloth.
11.Allow decanted cold brew to sit in fridge for 1 hour as the fine silt settles at the bottom of the jar.
12.Decant a second time back into the first (now clean) mason jar