Cold Brew Traditional
Milk Punch
Cold brew concentrate for milk punch. Strong base for mixing with milk.
You'll need
-
Fine-mesh strainer Required
A fine metal kitchen strainer used to pre-filter the brew (catching grounds) before a final paper filtration — common in cold brew.
Parameters
- 100 g
- Coffee
- 800 g
- Water
- 1:8
- Ratio
- 4 °C
- Temp
- 9 coarse
- Grind
- 18h
- Steep
- 4
- Servings
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 / 416h–18h
Steep in refrigerator for 18 hours.
-
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.
More Cold Brew recipes
See all Cold Brew recipes- 01 Smooth 1:17 Cafeshi Needs gear Ratio 1:16.7 Dose 60g Drink-strength cold brew at a 1:17 ratio — no concentrate, no dilution at serving. Cafeshi's take on the everyday batch: combine, refrigerate, strain, pour over ice. Ratio 1:16.7 Time — Dose 60g
- 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
- 03 Concentrate 24hr Ratio 1:6 Dose 100g Strong 24-hour cold brew concentrate. Dilute 1:1 before serving. Ratio 1:6 Time — Dose 100g
- 04 Filtron Stumptown Coffee Roasters Ratio 1:4.7 Dose 340g Stumptown's Filtron cold brew concentrate. 16-hour steep at room temperature for a smooth, chocolatey concentrate. Ratio 1:4.7 Time — Dose 340g
- 05 Kyoto Slow Drip Specialty Coffee Association Ratio 1:12.5 Dose 50g Japanese Kyoto-style slow drip cold brew. Water drips drop-by-drop through coffee for a crystal-clean, floral cup. Ratio 1:12.5 Time — Dose 50g
More by Barista Hustle
View all recipes by Barista HustleOther 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.