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Ian O'Byrne

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Ian O'Byrne

Cold Brew Coffee

2 min read

I've used a lot of strategies for making cold brew. I started with a giant tea bag and an Aeropress. The process was a bit messy and I always ended up with grinds in the final product.

My current everyday tool is the OXO Good Grips Cold Brew Maker. It's a bit expensive, but IMHO it's totally worth it. The unit holds the water and coffee grounds while steeping. It then drains into a glass carafe for refrigeration.

My brew recipe includes three cups of coffee and 40 ounces of water. I typically fill it at night (around 6 PM) and drain it in the morning (around 6 AM) so it has 12 hours to steep. 

I've found that a medium grind works well as you steep. Many of the sources online suggest a fine grind. I don't think this works well. 

The choice of beans is totally up to you. When I first started, I used espresso (or super dark) beans. I think this makes the final product much too strong. I have been experimenting with some lighter/medium roasts and sometimes including small amounts of flavored (hazelnut, caramel, toasted almond) roasts works well. It's all about experimenting. 

Please be warned that the elixir that comes out is concentrated coffee. It will still taste great...but it'll be super strong.

From this point, you have a couple of options for how you consume it.

  • Add equal parts water to dilute it. Add ice, milk/cream, sweetener for a great iced coffee
  • Dilute with water and heat the coffee for a strong, smooth cup of go juice
  • Add a spash of the concentrate to your coffee for some extra zip, or to top off your cup
  • Add a splash to adult (alcohol) drinks for a buzz to go with your buzz


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