Now that it’s warming up, why not try cold-brew coffee? Any of our roasts are great for this form of brewing. Versailles Classique gives a nice sweet taste while Pure Origins Ethiopie lends a rich, nutty profile. Hot or Cold. La Semeuse.

Cold Brew is not the same as iced coffee, don’t be fooled. It’s an entirely different process.  Iced coffee is hot coffee or espresso poured over ice and mixed with dairy and lots of sweeteners. Cold-brew coffee is exactly what it sounds like, brewed by steeping coffee in cold water rather than hot. The former makes for a watery, often more bitter and flavorless product. Cold-brew reigns supreme for anyone who appreciates coffee in its premium, unsweetened, unadulterated form.

Further, when the grounds are exposed to cold vs. hot water in the steeping process, UCLA food science blog explains that the flavor is much more nuanced and less bitter. ‘Fans of the cold brew method have emphasized that cold brews contain a completely different flavor profile that can’t be found with hot brews.’ There are many factors that go into how the coffee grounds are absorbed. The temperature at which they brew, the ratio of beans to water and the length of brew time play a critical role in the flavor as well as the caffeine content.

As for equipment, it doesn’t take much more than a Mason Jar and a cheesecloth. Of course there are several options you can purchase like the Toddy Cold Brew, which we love.

Here’s a step-by-step tutorial:

Measure it

One pound of coarsely ground (French press grind setting) coffee for one gallon of water. A lighter-roast coffee will be fruitier and will work better for a longer steeping time; darker roasts are earthier. Start with filtered water:

Add water

Put the coffee in a large, clean container. Pour in a gallon of water, stir the grounds in evenly. Cover the container with something breathable, such as cheesecloth, so no dust settles into it, and let it stand at room temperature for 12 to 24 hours.

Strain it

Set a strainer lined with cheesecloth or a paper filter on top of a clean container (this is the one that will be used to store the coffee) and pour in the coffee mixture.

Drink up

Cover and refrigerate the brew for 4 to 5 days. It’s a concentrate, so when you’re ready to drink, pour some of the brew into a cup and add some cold filtered water. How much you add depends on how strongly you brewed your cold-brew and how strong you like your coffee. It’s best served cold.