As is common in summer, Monday was super-hot. We wanted to share a Chemex among us (our morning routine), but with this heat, we decided that we’d prefer to put our heads in a bin filled with ice cubes… That's when we had the brilliant idea to empty our ice cube trays into the Chemex. Ta da! We unknowingly made a Cold Brew. Do you want the recipe?
5 min Easy 4 Mason Jars
1 - Start by gathering the necessary ingredients and materials (as you have seen, you don't need much, it’s quick and easy)
2- Mix the coffee with a third of the water in a glass bottle or jar. We made it with a Chemex because its conical design releases the coffee’s aromas without weighing it down.
3- Add the rest of the water
4- Cover and place in the fridge for about 12 and 18 hours
Attention: don't let your coffee stand too long, otherwise it'll get bitter.
6- Place the mixture in a coffee filter, straining it as it empties into the container
7- Be sure to finish with .80 l, so add water if necessary because the coffee will have absorbed some of it. Add sugar according to taste.
Tips: Fancy a less bitter coffee? Add some sugar to reduce bitterness. Mix well, making sure any crystals dissolve completely.
8- Serve the cold brew in a glass “Mason Jar”, (any basic glass works too) with ice cubes (add as much as you can!)
It’s a refreshing drink, 100% approved by the CoffeeAvenue team! Even in summer, we enjoy sharing our cold-brewed coffee made with a Chemex. In the evening, before leaving the office, we take turns preparing the cold brew (in a Chemex, of course) for the entire team to savour the following morning.
Add two spoonfuls of vodka and one spoonful each of coffee liqueur and maple syrup. Shake it all together and serve in a beautiful, chilled cocktail glass. For extra presentation points, delicately place two coffee beans on top. And there you have it, you’re ready to wow your friends. (It’s a drink to enjoy in moderation, so be careful not to overdo it, if you know what we mean)
Do you want this recipe to turn out great? Choose an equally great specialty coffee! Pick one made for filters, the recommended type of extraction is usually specified on the packaging. To help choose the one that is right for you, here are a few tips:
Guatemala: Guatemalan coffees have very different aromatic characteristics according to the soil where they grow. In general, they are sweet, have body, and are well-rounded with notes that range from chocolate and floral to tangy. We have fun picking out these aromatic complexities in cold brews.
Kenya: Kenyan coffee aromas are expressed in gentle extraction methods and espresso alike, with red fruits notes and a vibrant acidity. Its aromatic profile is typical of central Kenya, a region that benefits from a red, clay-rich soil.
Colombia: Colombian coffee has body. It reveals all its potential in espresso, but will also appeal to palates sensitive to too much acid in a gentle extraction which, to some extent, leads to the further development of aromas.
Brasil: Brasilian coffees are famous for their very low acidity, sweetness, and nut-like notes. You can use it without hesitation in all your slow-coffee preparations.
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