BREW GUIDES
Cold brew — slow and patient.
Twelve hours of patience for a smooth, low-acid concentrate. The right answer for a Riyadh summer afternoon.
- Ratio
- 1:8 (concentrate)
- Coffee
- 100g coarsely ground coffee
- Water
- 800g room-temperature water
- Grind
- Coarse — like crushed sea salt.
Method
Combine coffee and water.
In a wide-mouth jar or pitcher, add the coffee and water. Stir gently with a spoon until every ground is wet.
Steep — 12 hours.
Cover the jar and leave it on the counter at room temperature for 12 hours. (For a slightly cleaner cup, steep in the fridge for 16 hours instead.)
Filter twice.
First, strain through a fine-mesh sieve to remove the bulk of the grounds. Then strain a second time through a paper filter or a clean cloth — this removes the silt that makes cold brew muddy.
Bottle and chill.
Pour the concentrate into a sealed bottle and refrigerate. It will keep, fresh and bright, for up to 10 days.
Serving
Serve diluted 1:1 with water or milk over plenty of ice. The concentrate is also lovely stirred into a tall glass of sparkling water for a coffee tonic.