Cold Brew Concentrate
Overnight cold brew using the 12-cup French press as an immersion vessel. Very coarse grind steeped 16-20 hours for a smooth, low-acid concentrate.
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- Coffee
- 150 g
- Water
- 1200 g
- Ratio
- 1:8
- Temp
- 20 °C
- Grind
- 9 extra coarse
- Total
- 18h
- Servings
- 8
Method
-
0:00Pour
Pour 300g room-temperature water over grounds, just enough to cover. Stir to saturate evenly.
+300g 15s slow -
0:15Pour
Add remaining water to 1200g total. Do not stir again. Place lid with plunger raised. Cover.
+1200g 30s slow -
1080:00Wait
Break apart surface crust. Press plunger down slowly until it rests just above the coffee bed.
-
1081:00Done
Pour concentrate into airtight container. Discard grounds. Dilute 1:1 with water or milk to serve.
Next step
Let Gota run the timer.
Step-by-step coaching with haptics at every pour, and a brew log that remembers the cup.
Notes
Steep at room temperature for 16-20 hours, or in the refrigerator for 18-24 hours. Do not press during steeping. Light-roast, fruity or floral coffees emphasize the refreshing character. The concentrate stores refrigerated for 7-10 days. To serve: dilute 1 part concentrate with 1 part water or milk, or pour over ice.
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