COLD BREW
OVERVIEW
Beat the heat with a homemade cold brew, the perfect cool-down for those sweltering summer days. This guide focuses on creating a delicious a cold brew concentrate with a 1:4 coffee-to-water ratio, perfect for diluting with water or milk. While this guide uses the Hario Cold Brew Coffee Bottle, any vessel that allows you to steep and strain coffee grounds will work.
Tip: We like to use a medium-dark roasted coffee for a bold sweet cup.
WHAT YOU NEED
160g coffee (coarse grind)
800g cold water
Hario Coffee Bottle
Gram scale
Grinder
RECIPE
1. Grind the Coffee
Weigh out 160g of coffee and grind to a coarse consistency. The larger grind size helps prevent fine particles from passing through the mesh filter in the Hario Coffee Bottle.
2. Add Coffee to Filter Case
Unscrew the bottle’s lid, remove the mesh filter case from the Hario Coffee Bottle, and add the ground coffee into the filter. Once filled, secure the filter case back onto the lid, then reassemble the bottle.
3. Add Water & Shake
With the bottle fully assembled, pour 800g of cold water into the chamber. Screw the cap on tightly and give the bottle a gentle shake to evenly saturate the coffee grounds.
4. Steep
Place the bottle in the refrigerator and let it steep for 12 to 24 hours, depending on your taste preference. A longer steep will yield a stronger, bolder concentrate.
5. Remove Filter
After steeping, carefully remove the filter basket and discard the grounds. Reseal the bottle and store the cold brew concentrate in the refrigerator up to 7-10 days.
6. Serve
Dilute the concentrate with water or milk to your liking. We recommend a 1:2 or 1:3 ratio (coffee to water/milk) for a balanced cup. Serve over ice, and feel free to add sugar, syrup, or cream as desired.