Ingredients:
- 25g coffee beans (medium-coarse grind)
- 400g hot water (I set my water at 194F, I also live at altitude so this temp may differ from you
- Ice
- Optional: milk, sweetener
Instructions:
- Grind 25g of coffee beans to a medium-coarse consistency.
- Fill Chemex with 200g of ice.
- Put the Chemex filter paper in the Chemex and pre-wet it with hot water to get rid of any paper taste.
- Add the coffee grounds to the filter paper and shake it gently to distribute the grounds evenly.
- Pour 50g of hot water onto the coffee grounds and let it sit for 30 seconds to to one minute to allow the coffee to bloom. Blooming releases gases from the coffee beans that can affect the final taste of the coffee.
- Then slowly pour the remaining 350g of cold filtered water in a circular motion over the coffee grounds. Make sure to pour slowly and evenly to avoid over-extraction or under-extraction.
- Pour the cold brew coffee into a glass filled with ice.
- Add milk or sweetener if desired and enjoy!
- if you desire a stronger cup of cold brew, steep for 12-24 hours without putting ice in the chemex.
Note: You can adjust the amount of coffee and water according to your preferences. Also, you can use a coarser or finer grind depending on the brewing time and taste you want to achieve. I use a 1:16 coffee to water ratio. 400g of water to 25g of coffee. Adjust accordingly to your liking.