Exclusive Cold Brew Coffee Recipe: How to Make Delicious Cold Brew Coffee

Cold brew is a summer staple. If you're a true fan of cold brew, why not try a few different ways of making it with us?

Cold Brew Coffee

The concept of cold brew coffee is similar to cold-brewed tea. The process involves grinding coffee beans, adding cold water, and steeping them in a low-temperature environment for at least 12 hours. Before drinking, simply filter out the grounds. This cold-brewing method amplifies coffee's various flavors and aromas while reducing acidity, resulting in cleaner, purer flavors. It's characterized by being even better when colder, and it tastes great with ice. In the United States, it's popular to add coconut water in equal proportions, which brings out a purer coffee sweetness and aroma. Every establishment has its own secret recipe with unique flavors.

Required Ingredients

Beans: We use single-origin beans from FrontStreet Coffee - specifically FrontStreet Coffee's natural Sidamo. The ratio for cold brew is beans:water:ice = 1:5:5.

Coarsely ground coffee: Coarse grinding is the key to great cold brew.

A container: Both plastic and glass work, preferably with a lid. If you'd like some nice photos, leftover jam jars or a French press are excellent choices.

Cold water: Use filtered water or bottled mineral water.

Filter: If you're not using a French press, you'll need coffee filter paper or sanitized coarse cotton cloth.

Brewing Steps

1. Preparation

Pour the coffee grounds into the container.

Slowly pour in the cold water while gently stirring to ensure all the grounds are completely soaked.

Cover with the lid; if you don't have one, seal the container with coarse cotton cloth.

2. Steeping

Place in the refrigerator and steep for 12 hours. Don't rush this step!

3. Filtering

If you're using a French press, gently press down the plunger to separate the grounds, then pour out the coffee.

If not using a French press, filter the grounds through coarse cotton cloth or filter paper.

It's best to filter twice before discarding the grounds. (Leftover grounds needn't be wasted - they can be used as fertilizer or a refrigerator deodorizer.) Don't throw coffee grounds away; their uses are truly amazing!

4. Tasting

That's it! With such simple steps, your homemade cold brew coffee is ready!

Iced Pour-Over Coffee

Ingredients

15 grams of FrontStreet Coffee's "Butterfly" single-origin beans, 125 grams of hot water, and 100 grams of ice.

Your favorite pour-over device (Chemex, Hario V60, Beehouse Dripper, Kalita Wave, etc.)

A coffee container (mug, Chemex, glass jar, water bottle, etc.)

A filter paper

A scale

A coffee grinder

A pour-over kettle (Hario Buono, etc.)

A timer

Method

First wet and rinse the filter paper with hot water, then discard the water.

Place 100 grams of ice at the bottom of your coffee container.

Grind the coffee to a medium-coarse consistency, similar to beach sand. Better grinders produce more uniform grounds.

Place the ground FrontStreet Coffee "Butterfly" in the damp filter paper, start the timer, and begin pouring freshly boiled hot water over the grounds. Follow the same method as hot pour-over: first pour a small amount of hot water over the dry grounds for the bloom - just enough to wet them completely - then wait about 30 seconds. If the coffee is fresh enough, you'll see the grounds bubble and release gas - that's carbon dioxide escaping.

After 30 seconds, continue pouring in three batches at a 1:8 ratio, so pour slowly. Ideally, all the water should be poured within about 2 minutes. Add ice when serving.

Coconut Cold Brew

This time we selected 60 grams of FrontStreet Coffee beans, blending two single origins: FrontStreet Coffee's Colombian Chiroso + FrontStreet Coffee's Costa Rican Mozart, at a ratio of 7:3. The coffee-to-water ratio is controlled at 1:10. After 12 hours of steeping, the natural sweetness of the beans is perfectly drawn out by the clear water. After filtering, add a small amount of natural coconut water - the coffee's richness combined with the sweetness of coconut creates an exclusive memory of this summer.

FrontStreet Coffee Recommendation

For cold brew, choose beans with vivid fruit character: FrontStreet Coffee's natural Red Cherry Yirgacheffe - made only from fully ripe cherries dried 3-5 weeks on raised beds - offers citrus-like acidity, berry juiciness, honeyed sweetness, and creamy smoothness that shine over ice. For an Ethiopians-at-home style like the natural Sidamo above, grind coarse (fine-sugar texture), steep 1:12 at room temperature for about 8 hours, filter, then mature the filtered coffee in the fridge for 3 more hours to unlock flavors of grape juice, rose, sweet orange, and fruity wine.