How To Make the Perfect Cold Brew For Summer
When temperatures are soaring and humidity is through the roof, a steaming hot cup of coffee doesn’t always sound like the most appealing way to start the day. Enter, cold brew. Cold brewing is a great way to get the best of both worlds: the caffeine kick and delicious Goshen Coffee you know and love, just without the heat. Check out our helpful tips and tricks below to help you brew up a perfect cold brew this summer.
Make Sure Your Coffee is Measured and Ground Correctly
You can’t brew a great cup of coffee without well-prepared grounds. The first step to any cold brew is to measure the right amount of coffee, and grind it to the right fineness. You’ll want to start with 100g of coffee. If you don’t have a scale, approximate this by pouring enough coffee to fill your entire mesh strainer. Once you’ve measured your coffee, grind it on a medium to fine setting. The final particles should be about the size of table salt.
Don’t Forget to Bloom!
After measuring and grinding, if you’re in a rush, you might be tempting to skip right to pouring all the water into your grounds, and getting on with the brewing process. Don’t give in to the temptation! Be sure to bloom your coffee before diving all the way in. Pour just a small amount (around 150g) of water over your ground coffee, and wait a full minute to allow the grounds to saturate.
Once your coffee grounds are nice and wet, it is time to pour the rest of the water in. You’ll want to pour about 1200g of water in total. (Pro tip: If you don’t have a scale, use enough water so that your brew line reaches the top of your pot). Don’t pour it all in at once though! You’ll want to pour about 100-200g of water at a time, and gently move the coffee grounds around with a spoon between pours. This will help the water pass through more easily, and improve your final product.
When you’re moving the coffee grounds around as you pour in your water, don’t go overboard. It’s important to stir occasionally so that the water can pass through the grounds. However, stirring too much could lead to over extraction. Over extraction means a not-so-tasty cup of coffee. Be mindful to stir just enough to facilitate the water flowing through the grounds.
Cold brewing is not a quick process, and there is really nothing you can do to effectively speed it along. In fact, the longer you wait, the stronger your coffee will taste! Exercise patience, and don’t rush the process. Let your coffee fully extract by letting it sit in the fridge or on the counter for at least 8 hours. It will be worth the wait! Once you’ve followed all the tips above, all that’s left to do is to enjoy your delicious cold brew! Any extra coffee that you don’t consume right away can be stored in the refrigerator for up to one week.
Once you’ve followed all the tips above, all that’s left to do is to enjoy your delicious cold brew! Any extra coffee that you don’t consume right away can be stored in the refrigerator for up to one week.