Cold Brew Traditional
Filtron
Stumptown's Filtron cold brew concentrate. 16-hour steep at room temperature for a smooth, chocolatey concentrate.
Parameters
- 340 g
- Coffee
- 1600 g
- Water
- 1:4.7
- Ratio
- 20 °C
- Temp
- 9 coarse
- Grind
- 16h
- Steep
- 8
- Servings
Method
-
Pour 1 / 4
Add all 1600g cold water over coffee.
-
Stir 2 / 4
Stir gently to ensure all grounds are saturated.
-
Wait 3 / 412h–24h
Steep at room temperature for about 16 hours.
-
Done 4 / 4
Strain and dilute 1:2 to serve.
Notes
Original source
Recipe by Stumptown Coffee Roasters, published at stumptowncoffee.com.
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- 02 Classic Specialty Coffee Association Ratio 1:6 Dose 100g Overnight cold water extraction. Smooth, sweet, low acidity, and naturally less bitter. Ratio 1:6 Time — Dose 100g
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Other Traditional models
View all Traditional modelsLearn the fundamentals
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.