Summer in Western Australia has been a ripper this year. Hot in Perth which means absolutely beautiful weather in Denmark nearly every day.
Over the past few years, coffee drinkers all over the country are discovering the refreshing appeal of freshly roasted and brewed cold brew coffee. If you are not familiar with cold brew you may be surprised to hear that it is made by steeping coffee grounds in cold water for a long period. We brew it this way with a single origin roasted just for cold brew because it makes a coffee that has a lower acidity and is less bitter, whilst exhibiting depth of character and of course those delicious flavours of origin.
Cold brew can be enjoyed black or with milk added. It’s a great way to enjoy a chilled coffee on a hot day (with the added benefit of forgoing the sugar of a traditional iced coffee). You can easily make up a Stash cold brew at home with our recipe below.
Brew your own at home
You will need:
40g roasted coffee beans (we recommend an Ethiopia single origin roasted for espresso)
Plunger and paper coffee filter
Or Hario Cold Brew Pot (purchase one here)
Grind the coffee coarsely
Mix the coffee and water in the plunger or Hario Cold Brew Pot
Place it in the fridge for about 12 hours
Strain the coffee through the plunger and then strain it again using the paper filter, or remove the filter and coffee grounds from the Hario Cold Brew Pot
If you want to make a stronger flavoured brew then use up to 60g coffee per 500mL water. Cold Brew can be stored in the fridge for one to two weeks. Serve it over ice, dilute it to taste, or add milk and sugar to suit you.
Tip: on a hot day make a refreshing drink with half cold brew and half sparkling mineral water.