Cold Brew
Open in appSourced from SCA coffee standards, this French press adaptation uses a refrigerated overnight immersion rather than hot extraction. The long, cool steep favors a smooth, naturally sweet drink with muted acidity and a rounded body.
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Parameters
- 60 g
- Coffee
- 500 g
- Water
- 1:8.3
- Ratio
- 4 °C
- Temp
- 10 extra coarse
- Grind
- 18h
- Steep
- ~500 ml
- Yield
What is 10/10 on your Comandante C40 or 1Zpresso? Gota turns it into clicks
Method
-
Pour 1 / 7
Pour 500g and stir to saturate the bed.
+500g→ 500g 4°C -
Prepare 2 / 7
Cover the vessel and place it in the refrigerator.
-
Steep 3 / 7
Let it steep undisturbed.
12h–24h -
Press 4 / 7
Press down slowly and evenly.
-
Prepare 5 / 7
Decant the coffee.
-
Serve 6 / 7
Serve over ice; if desired, dilute 1:1 with cold water.
-
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.
