Cold brewのレシピとレシオ

ステップごとに：Hoffmann Ultimate Cold Brew

プロのレシピです。チャンピオン、焙煎所、Atlas 編集部が選んだレシピのひとつです。

Concentrate at 1:10, room-temperature water, exactly 12 h in the fridge, then double filtration. Dilute 1:1 before serving. Best within the first few days.

1. 1

   豆を挽く

   Grind 100 g of coffee at a medium, filter-like setting.

2. 2

   粉を入れる

   Tip the grounds into a 1 litre jar or bottle.

3. 3

   Add water

   • 20°C

   Add 1000 g of room-temperature water, about 20 C. Cold water from the fridge only slows extraction down.

4. 4

   かき混ぜる

   Stir gently until every ground is wet, then cover.

5. 5

   浸漬

   • 0:00から
   • 12 hかけて

   Refrigerate for exactly 12 hours. Do not stir again - longer steeping is what makes cold brew harsh.

6. 6

   Strain

   • 12 hから

   Strain through a fine mesh sieve to get the grounds out.

7. 7

   ヒント

   • 12 hから

   Filter a second time through a paper filter. This is what keeps the concentrate clear instead of muddy.

8. 8

   ヒント

   • 12 hから

   Dilute 1:1 with water or milk and serve over ice. Best within the first few days.