Cold brew: finally did it right

I got started on coffee with your everyday 3-in-1 mixes. Then, started making mocha with Nescafe Gold and Swiss Miss. Got a French Press, and started making better lattes with foamy milk. Then I discovered the joys of making cold brew coffee. It was an ongoing experiment of getting the formula and recipie right.

Now, I’ve managed to have some equipment like a few empty liquor bottles, a weighing scale, a handheld ceramic burr coffee grinder, and some quality local Arabica beans from Sagada, Mountain Province. These have a balanced flavor and have a slightly sweet aftertaste. It has strong notes of dark chocolate and tobacco, mostly whiffed during the grinding process, An earthy flavor hits first on initial contact, a strong presence of tobacco follows soon right after, and a dark chocolate aftertaste trails a few seconds after swallowing.


I had a few mistakes when making the brew. It turns out 16 hours is too long and the coffee has become sour at that point. A barista friend suggested to immerse for less than 12 hours, and try 8 hours even. True enough, quality has greatly improved and there is no more sourness in the coffee. While there is no absolute ratio in terms of making a batch, I was told that a ratio of 1:10 is a good start. That is, for every gram of coffee, use 10mL water. In this case, I had 100g of coffee for a 1L batch. This is just right for me, but there is room for adjustment depending on how strong you want it to be.

Right now, I’m just enjoying my glass of cold brew while trying to grep all these papers thrown at me.




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