cold brew

It’s been hot the last few weeks here in San Diego, so I had to revert to cold brew for my coffee making method of choice. Hot coffee is miserable when your working in the heat, but I still gotta get some coffee in me. I asked my resident coffee expert friend Serge if he could solve my problems, and he showed me how to cold brew like a Portland hipster. It’s very simple and you get great flavor out of your coffee. Use whatever beans you like. Serge only uses small batch roasted beans from Ethiopia or Columbia, but that’s too rich for my blood, so I turn to my medium roast fair trade organic beans from Trader Joe’s for $7 a pound.

Here is his technique: 100 grams medium ground coffee to 800 grams cold water. Brew in fridge for 24 hours. Strain using a paper filter.

Here is my cheater technique: Fill a quart or half gallon mason jar to just above the 10% mark with medium ground coffee. Add cold water to the top. Cap it. Brew in fridge for 24 hours. Strain. (My version is a little less strong because I’m not as Russian as he is).