Cold Brew Concentrate
Open in appUsing SCA coffee standards as its basis, this overnight recipe turns a large French press into a cold-immersion vessel. Very coarse grounds yield a low-acid, smooth concentrate with enough intensity for dilution over ice or with milk.
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Parameters
- 150 g
- Coffee
- 1200 g
- Water
- 1:8
- Ratio
- 20 °C
- Temp
- 9 extra coarse
- Grind
- 18h
- Steep
- ~1200 ml
- Yield
What is 9/10 on your Comandante C40 or 1Zpresso? Gota turns it into clicks
Method
-
Pour 1 / 7
Pour 300g and stir to saturate the bed.
+300g→ 300g 20°C -
Pour 2 / 7
Pour the final 900g gently to 1200g. Let it steep.
+900g→ 1200g Fill gently -
Prepare 3 / 7
Cover it.
-
Steep 4 / 7
Let it steep undisturbed.
16h–20h -
Swirl 5 / 7
Break the crust with a spoon.
-
Prepare 6 / 7
Rest the plunger on the surface — don't press down.
-
Done 7 / 7
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.
