Brewing Eco Coffee For a Cold Brew

A guide to achieving the best Cold Brew of Eco Coffee.

The fastest growing method of coffee round the world. It’s simplicity is matched only in it’s versatility

Tip #1 - WHAT YOU'LL NEED

• A Hario cold brew filter pot - A simple, yet effective tool. It basically holds your coffee in a filter pot which sits inside a jug of water, ready to infuse all night long. Other brands are available of course.

• Coarsly ground coffee - Cold brew coffee is slightly coarser than cafetiere ground. As you’ll be infusing for 18+hours it needs to be coarse enough not to lose it’s flavours while being in water for that long.

• I’d recommend a darker roast, or at least a medium/dark for cold brews. The bitterness in dark roasts are usually better to cut through the sweetness of any milk or flavourings that tend to be added to iced coffees but also to keep it’s strong, balanced flavours if drunk as just a black drink, over ice. Either our Signature or Forest would be best… but it’s completely up to you!

Tip #2 - HOW YOU’LL DO IT

vours butOnce you’ve got your ground coffee in your cold brew pot all you then do is fill it up with filtered water (if possible) using a 1:8 (coffee:water) ratio. You can, of course, have stronger or weaker but i’ve found the 1:8 ratio provides the best results with Eco Coffee. Then… and only then… do you wait. Wait. WAIT. 18-24 hours is best. Any less and you may get a slightly weaker brew. Any more and you probably will get an over-brewed, bitter yet lifeless brew.

After you’ve patiently sat infront of your fridge for an entire day and your kids’ iPad’s have run out of battery it’s time to enjoy… The beauty of cold brew is you can have it as is, over ice, with different milks, as an iced coffee or as a frappe (frappuccino is made using freshly brewed coffee, not a cold brew… just sayin’). The choice is yours.

And that’s it. So simple yet so delicious!