Cold Brew: Slow Cold Immersion
Subtle perceived acidity, deep cacao notes, and refreshing concentration.
Demonstrative recipe model. Parameters are illustrative for sensory exploration.
Brewing specs
Preparation steps
01 • Grind beans to extra-coarse size
0:00Grind 100 g of coffee at the coarsest setting to minimize micro-particle migration into the slow brew.
Observations and deviations: to be logged in lab trial.
02 • Combine with cold filtered water
0:10Pour 800 g cold filtered water over the grounds in an airtight jar and stir slowly until fully wetted.
Observations and deviations: to be logged in lab trial.
03 • Steep under refrigeration for 16 hours
16:00 hSeal container tightly and steep at 4–8 °C for 16 hours for gentle, oxidation-free flavor extraction.
Observations and deviations: to be logged in lab trial.
04 • Double filter and refrigerate
16:15 hDecant through a fine cloth or paper filter to produce a clear, sediment-free elixir. Serve over ice.
Observations and deviations: to be logged in lab trial.
Required equipment
Laboratory recommendations
- At a 1:8 brew ratio, this yields a concentrate: dilute 1:1 with cold water, milk, or tonic over ice.
- Keep sealed in the refrigerator for up to 10 days while retaining rich chocolate aromatics.
