Why cold?
Hot water extracts coffee fast — and pulls out bitterness with it. Cold water is patient. Over 18 hours it draws out chocolate, caramel and stone-fruit notes with about a third of the acidity.
Our recipe
- Coarse-grind 100 g of a medium roast — think sea salt.
- Add 1 litre of filtered, room-temperature water.
- Stir, cover and steep for 18 hours in the fridge.
- Filter twice: once through mesh, once through paper.
Serving
Our concentrate is cut 1:1 with water over ice. Add sweet cream, coconut water or a splash of tonic for something different.