Cold Brew Concentrate
Open in appBased on SCA coffee standards, this compact French press recipe makes an overnight cold-brew concentrate sized for one or two iced drinks. Slow cold extraction emphasizes smoothness, restrained acidity, and enough depth to carry water or milk.
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Parameters
- 30 g
- Coffee
- 180 g
- Water
- 1:6
- Ratio
- 4 °C
- Temp
- 10 extra coarse
- Grind
- 15h
- Steep
- ~180 ml
- Yield
What is 10/10 on your Comandante C40 or 1Zpresso? Gota turns it into clicks
Method
-
Pour 1 / 5
Pour 180g and stir gently to saturate the bed.
+180g→ 180g Fill gently 4°C -
Prepare 2 / 5
Put the cap on.
-
Steep 3 / 5
Let it steep undisturbed.
12h–18h -
Press 4 / 5
Press down slowly and evenly.
-
Done 5 / 5
Cold brew ready.
Notes
Original source
Recipe by Specialty Coffee Association, published at sca.coffee.
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Definitions, ratios and protocols behind this recipe.
- French press The French press is the cleanest expression of the immersion idea: ground coffee, hot water, a metal mesh, and time. The mesh holds everything bigger than ~150 microns; everything smaller — fines and oils — passes into the cup. That single design choice is what gives the French press its character.
- How coffee is roasted Roasting is the chemistry that turns a green seed into something that tastes like coffee. A green bean is dense, vegetal, and sour — undrinkable in any meaningful sense. Heat applied for the right amount of time transforms it into the aromatic, brown, brewable thing on the shelf. Almost everything you taste in a finished cup was either created or shaped during the eight to fifteen minutes the bean spent inside a roaster.
