Holy Cow!! I've been gone for far too long! So far it has been an incredible journey! I did some college, did some moving and most importantly, we launched the company into the local farmers market scene and even managed to secure a handful of wholesale accounts. Honestly, it has been great! A ton of work, but very rewarding.
During this time, we had the opportunity to develop our product offering. What we've discovered is that cold brew has a huge following. So much so that it has become our best selling cup of coffee. We've even converted those whom traditionally drink iced coffee to drinking cold brew. SO popular that we even mixed up a few batches of beans and bagged them so people can recreate our signature cold brew at home. That being said, here is our recipe!
What you need...
Cold Brew Latte
Personally, I believe that if you're going to go ahead and make cold brew, your best interest would be to purchase a Toddy cold brewer... Or, you can do what I started doing 3 years ago, and make cold brew using a mason jar. I like to use a 1 quart mason jar as a starting point. But by all means, the Toddy recipe will suffice.
The best way to convey this brewing method is to do so by weight. Go to your local (serious) coffee shop, and you will notice they are using scales. Ever been to one of our farmers markets and notice that I use a scale to weigh out espresso shots? Yea, most of us use scales. And, so should you! These days their pretty cheap. I like the Hario pourover scale for a mid-level scale. Otherwise, Amazon has a kitchen scale for $15.
When I first started making cold brew I would use 98g. in a 1 quart mason jar and fill it to the top with water. Today, I brew using a commercial toddy system which requires 2kg of course ground coffee to 3 (11.37 kg) gallons of ambient temperature spring water. This is then poured over the coffee and placed into the refrigerator to steep for 18-24 hours. I've just found that 24 hours works best for our purposes...and the concentrate that results is bold and delicious!
What to do...
In a receptacle that it can fit...perhaps a few mason jars... equally divide 1 bag (14 Oz.) of our cold brew blend. Add 79 Oz. (1 1/2 Quarts, approximately) of pure spring water/Ph balanced water to the mason jars, equally. Securely close the lids on the mason jars and invert the mason jars, being sure to completely saturate the grounds. Store the jars (right side up) in the refrigerator for 18-24 hours. After the steeping time has completed, strain the cold brew using a fine mesh sieve, chinois mousseline, or some other fine mesh metallic strainer. I do not recommend using a paper filter as it removes too much of the essence of the coffee. BUT, if you like that outcome then by all means.
Please note, that you WILL NOT likely have 1 1/2 quarts of cold brew. This is because the coffee grounds retain some water.
At this time you will have your concentrate. Which, is perfectly fantastic over ice! However we do mix in a bit of cold pure spring water resulting in the cold brew we serve at the farmers markets. The cold brew concentrate will store (tightly sealed) for about 7 days. Enjoy!
As always, if you have any questions, please don't hesitate to hit the contact button!