Recipe Background:

• Traditional cold brew is wasteful due to high coffee-to-water ratios and incomplete extraction.(normally 1:10)
• Aim is to achieve better value for money from the coffee.
• Address the oxidized taste that develops in older cold brews.
• Maximize flavor extraction even with cold water.

Preparations:

• Grind: close to Moka pot or fine side of AeroPress
• Water:Use relatively soft water, low in buffer, room temperature
• Carbon filter the water if necessary.
• Fining agent (vegan preferred) is used to clarify the cold brew. Use 1 drops per 100ml.

Variations/Adjustments:

• Experiment with different roast levels and coffee types to find preferred cold brew profiles.
• Light roasts may not be ideal for cold brew; darker roasts and natural processed coffees can yield surprisingly good results.
• Adjust fining agent quantity based on batch size (10 drops per liter).
• Consider water chemistry, though it has less impact than with hot brewing methods.