Brew method 3: Cold brew (immersion method)

• Roast colour: Agtron 67
• Ground coffee: 100g
• Grind size: coarse / 1500 microns (range: 1,000 – 1,800 microns)
• Water: 800g
• Water temperature: 4°C
• Brew time: 15h

Steps:

1. Grind coffee beans coarsely. Use 100g of coffee for 800ml of cold water (1:8 ratio).
2. Add the ground coffee to a Toddy brewer or large jar. Pour in the cold water and stir to wet all the coffee.
3. Cover the jar and let it steep in the fridge for 10 - 15h.
4. After steeping, strain the coffee using a fine mesh strainer or coffee filter to remove the grounds.
5. Dilute the concentrate with water, milk, or ice as per your taste. Store in the fridge.

Tips:

1. Want stronger coffee? Use less water (1:4 or 1:5 ratio).
2. Prefer lighter coffee? Use more water (1:9 or 1:10 ratio).
3. A finer grind can reduce the steeping time.
4. Stir the mixture occasionally to improve flavor.
5. Experiment with steeping time: Longer steeping gives stronger coffee, shorter steeping gives milder coffee.

Brew method 4: Cold brew (immersion method)

• Roast colour: Agtron 65
• Ground coffee: 100g
• Grind size: coarse / 1,500 microns (range: 1,000 – 1,800 microns)
• Water: 800g
• Water temperature: 4°C
• Brew time: 15h

Steps:

1. Coarsely grind your coffee beans, using 100g of coffee for 800g of cold water at a 1:8 ratio.
2. In a large jar, add the ground coffee and pour in the cold water, stirring to fully saturate the grounds.
3. Cover the jar and let the mixture steep in the fridge for 10 – 15h.
4. After steeping, strain the cold brew using a fine mesh strainer or coffee filter to separate the. grounds from the liquid.
5. Dilute the concentrate with water, milk, or ice as desired, and store the cold brew in the fridge.

Tips:

1. For a stronger concentrate, reduce the water-to-coffee ratio (e.g. 1:4 or 1:5), and for a lighter brew, increase the water-to-coffee ratio (e.g. 1:9 or 1:10).
2. Using a finer grind will increase the extraction rate and allow for a shorter steeping time.
3. Stirring the mixture a few times during the steeping process will help increase the extraction rate.
4. You can also experiment with the total immersion time to control the flavor strength, with longer steeping yielding stronger flavors and shorter times giving a milder brew.

Brew method 4: Cold brew (immersion method)

• Roast colour: Agtron 69
• Grind size: 1,500 microns (range: 1000 - 1800 microns)
• Water : 1:8 ratio
• Water temperature: 4°C

Steps:

1. Coarsely grind your coffee beans, using 100g of coffee for 800g of cold water at a 1:8 ratio.
2. In a Toddy or large jar, add the ground coffee and pour in the cold water, stirring to fully saturate the grounds.
3. Cover the jar and let the mixture steep in the fridge for 10 - 15h.
4. After steeping, strain the cold brew using a fine mesh strainer or coffee filter to separate the grounds from the liquid.
5. Dilute the concentrate with water, milk, or ice as desired, and store the cold brew in the fridge.

Tips:

1. For a stronger concentration, reduce the water-to-coffee ratio (e.g: 1:4 or 1:5), and for a lighter brew, increase the water-to-coffee ratio (e.g: 1:9 or 1:10).
2. Using a finer grind will increase the extraction rate and allow for a shorter steeping time.
3. Stirring the mixture a few times during the steeping process will help increase the extraction. rate.
4. You can also experiment with the total immersion time to control the flavor strength, with. longer steeping yielding stronger flavors and shorter times giving a milder brew.

Brew method 2: Kalita

• Roast colour: Agtron 68
• Ground coffee: 15g
• Grind size: medium / 900 microns (range: 700 – 1,100 microns)
• Water: 270g
• Water temperature: 92°C
• Brew time: 3m

Setup

1. Heat water to the recommended temperature.
2. Rinse the filter paper with 100 - 150ml of hot water.
3. Weigh 15g of coffee and grind to the recommended size.
4. Place the brewing device and your chosen vessel on the scale.
5. Add coffee grounds to the brewer and gently shake to level the surface.
6. Tare the scale.

Brewing Technique

1. 0 – 20s: pour 30 - 40g of water over the coffee to fully saturate the grounds.
2. 20 – 30s: wait for 10s to allow the coffee to bloom and release gases.
3. 30s – 2.30m: slowly pour 230ml of water in a circular motion, starting from the center, moving outward, then back inward. Avoid creating turbulence.
4. Total brew time: aim for a total brewing time of 2.30 – 3m

Brew Tips

1. Pour slowly to avoid water escaping without extracting the coffee. Keep the water level just above the coffee line.
2. If brewing takes too long, use a coarser grind; if it’s too fast, use a finer grind.
3. Focus on when and how you pour, and adjust the grind size to achieve the recommended brew time.

Brew method 4: Cold brew (immersion method)

• Roast colour: Agtron 70
• Ground coffee: 100g
• Grind size: coarse / 1,500 microns (range: 1,000 – 1,800 microns)
• Water: 800g
• Water temperature: 4°C
• Brew time: 15h

Technique

1. Coarsely grind your coffee beans, using 100g of coffee for 800g of cold water at a 1:8 ratio.
2. In a Toddy or large jar, add the ground coffee and pour in the cold water, stirring to fully saturate the grounds.
3. Cover the jar and let the mixture steep in the fridge for 10 – 15h.
4. After steeping, strain the cold brew using a fine mesh strainer or coffee filter to separate the grounds from the liquid.
5. Dilute the concentrate with water, milk, or ice as desired, and store the cold brew in the fridge.

Tips

1. For a stronger concentrate, reduce the water-to-coffee ratio (e.g: 1:4 or 1:5). For a lighter brew, increase the water-to-coffee ratio (e.g: 1:9 or 1:10).
2. Using a finer grind will increase the extraction rate and allow for a shorter steeping time.
3. Stirring the mixture a few times during the steeping process will help increase the extraction rate.
4. Experiment with the total immersion time to control flavor strength. Longer steeping yields stronger flavors, while shorter times result in a milder brew.

Brew method 4: Cold brew (immersion method)

• Roast colour: Agtron 67
• Ground coffee: 100g
• Grind size: coarse / 1,500 microns (range: 1,000 – 1,800 microns)
• Water: 800g
• Water temperature: 4°C
• Brew time: 15h

Technique

1. Coarsely grind your coffee beans, using 100g of coffee for 800g of cold water at a 1:8 ratio.
2. In a Toddy or large jar, add the ground coffee and pour in the cold water, stirring to fully saturate the grounds.
3. Cover the jar and let the mixture steep in the fridge for 10-15 hours.
4. After steeping, strain the cold brew using a fine mesh strainer or coffee filter to separate the grounds from the liquid.
5. Dilute the concentrate with water, milk, or ice as desired, and store the cold brew in the fridge.

Tips

1. For a stronger concentrate, reduce the water-to-coffee ratio (e.g: 1:4 or 1:5). For a lighter brew, increase the ratio (e.g: 1:9 or 1:10).
2. Using a finer grind will increase the extraction rate and allow for a shorter steeping time.
3. Stirring the mixture a few times during the steeping process helps improve the extraction rate.
4. Experiment with the total immersion time to control flavor strength. Longer steeping yields stronger flavors, while shorter times result in a milder brew.