Summer Cold Brewing
With the UK summer well and truly upon us and temperatures even occasionally exceeding 25 degrees, cold brew coffee has almost become the caffeinated tipple of choice.
We started cold brewing our coffee last summer, mainly to showcase our coffee range at events and markets where we didn’t have power to sample the hot stuff. We were able to test out each of our single origin speciality coffees with the Ethiopian coming out on top with its refreshing citrus burst and sweet, honey aftertaste.
The feedback was incredible. Contrary to our expectations, it was not perceived as just a ‘coffee gone cold’ but rather a refreshing, thirst quenching, naturally sweet alternative to many other chilled drinks with added sugar. Due to the cold process and long extraction time, all of the natural sweet flavours of the bean are extracted to produce the cleanest finish.
Our bottled cold brew is available online but how exactly is it made and can you do it at home? The ‘must-have’ elements are a good quality speciality coffee and filtered water. Recipe as follows:
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Coarse grind 130g of light / medium roasted coffee and put in cafetiere.
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Pour over 1.2 litres of spring / filtered water.
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Leave covered in a cool, dry place for 18 hours
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Plunge cafetiere to remove large sediment.
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Filter remaining grinds using coffee filter papers.
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Store the cold brew in the fridge in a sealed container.
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Enjoy chilled, over ice or as a martini mixer!
Get it touch if you'd like to know more or we have a seasonal Brew Pack offer of two bottles of cold brew and a bag of our Ethiopian single origin to help you get started.
If you would like to see the process in action, you can check out our cold brew’s five minutes of fame aired earlier on the year on BBC2’s Top of the Shop with Tom Kerridge. Although the Yorkshire weather conditions and local appetite were more skewed towards a nice cuppa tea, Tom Kerridge and the judges gave some really favourable feedback.
