One of my favourite ways to have coffee is coldly brewed. I first tried it at Blue Bottle Coffee in San Francisco. It was enlightening. I kept going back, emptying my pockets, for that fantastic candy-like slow brew coffee; begging the baristas, "Hey can I order a double cold brew? Or, like, a litre of it?" I had to find out how to make this at home. I shopped for weeks, but all the cold brewers for a couple hundred dollars. Then I found what I was looking for. The >>Bruer<<
It makes cold brew coffee easy and accessible.
I want to share my recipe for sweet, tasty, candy-like cold brewed coffee.
- Start with a high quality bean: something naturally processed and/or Ethiopian. Other beans can work, but I prefer a light roast.
- It's perfect by itself, but I like to add a bit of citrus peel to boost the sweetness and add another dimension of flavour. These are meyer lemons from my trees.
- I brew, almost exactly, according to the Bruer instructions: 50g-60g medium ground coffee.