How to make the perfect Cold Brew
Brewing cold from start to finish results in bold, smooth, refreshing coffee with lower acidity than coffee that’s been brewed hot and then iced.
Measure and grind 250 grams of freshly roasted coffee beans to the consistency of coarse sea salt.
Peet's tip: 250 grams is just over a half-pound of coffee. A finer grind will cause over-extraction during the brewing process.
Add ground coffee to the cold brewer filter and then slowly pour in 1 liter of cold, freshly filtered water. Allow the grounds to bloom for at least 30 seconds. Then carefully pour in the remaining ¼ liter (250 ml) of fresh, cold water.
Peet's tip: Use the back of a spoon or whisk to gently push any dry grounds below the surface of water until all of the grounds are saturated.
Let the coffee brew for a minimum of 12 hours. You can brew at room temperature or in your refrigerator.
Lift the filter and let the cold brew concentrated drain completely before discarding the grounds.
To serve, dilute 1 part cold brew concentrate with 2 parts cold water. Adjust the strength to your taste.