Cold Brew

Ratio: 1:10

Time: 16 hours

Temperature: room temperature

Additional Equipment:

• Vessel for brewing, like a glass jar, French press, or other non-reactive container.
• Filter for straining, like a pourover filter, fine mesh strainer, French press, or anything with a fine mesh.
• Spoon

1. Determine your batch size. For this guide, we will be using 1000 grams of filtered water.
2. Grind the measured coffee (ie 100 grams) on a medium-coarse setting (like Kosher salt).
3. Place ground coffee in your vessel and pour 300g of filtered water over the grounds and gently stir to fully saturate the coffee. 
4. Once there are no dry grounds remaining, pour in the remaining 700g of water and seal, letting sit at room temperature for 16 hours. 
5. After the 16 hours have elapsed, pour the slurry through your filter into a clean decanter, and serve over ice.