Milk Punch
Open in appCold brew concentrate for milk punch. Strong base for mixing with milk.
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Parameters
- 100 g
- Coffee
- 800 g
- Water
- 1:8
- Ratio
- 4 °C
- Temp
- 9 coarse
- Grind
- 18h
- Steep
- ~800 ml
- Yield
Method
-
Pour 1 / 4
Add all 800g cold water to grounds in jar. Stir gently.
-
Stir 2 / 4
Stir to ensure all grounds are saturated.
-
Refrigerate 3 / 4
Steep in refrigerator for 18 hours.
16h–18h -
Done 4 / 4
Strain through fine mesh then paper filter. Mix 1:1 with cold milk.
Notes
Original source
Recipe by Barista Hustle, published at baristahustle.com.
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Definitions, ratios and protocols behind this recipe.
- Cold brew Cold brew is filter coffee's slowest cousin. You drop coffee and cold (or room-temperature) water into a vessel, leave it for 12–24 hours, and then strain. No heat, no pour, no fuss. Time replaces temperature as the extraction lever.
- Brewer families Brewers split into three families by how water meets coffee. Each family has a character. Knowing which family you're using tells you what kind of cup to expect — and which mistakes are easy to make.