Quick and Easy

Cold brew camp coffee concentrate

Over the warmer months it can be so much nicer to drink a long cold coffee full of ice rather than a hot one and this brew is perfect for taking on the road. This slow technique of brewing coffee creates a brew that is lower in acid than heat expressed coffee so it tastes naturally sweeter. Home cold brew combined with Puhoi Valley Half & Half is a cool glass of summer coffee perfection especially for all those coffee addicts out there!
Cold brew camp coffee concentrategatherumcollectif.com
2 litre
30M
24H

Ingredients

To serve

Method

Cold brew camp coffee concentrate

1.You’ll need a large jar with a lid, and a storage bottle for this recipe. Ensure that your jar and storage bottle are very clean by putting them through the dishwasher just for good measure then rinse and sterilise in the oven as you would for preserving.
2.You want your coffee somewhere between plunger and filter coarseness. If your coffee grind is too fine you will have denser flavour but additional residue at the bottom of your brew.
3.Place your ground coffee in the bottom of your jar and pour in the filtered water. Stir to combine, place on the lid and put in a cool dark place for 24 hours.
4.The next step takes a little time. Place a filter, muslin or tea towel over a large jug or bowl and pour over your brew mix. Discard the used ground coffee. Repeat two or three times until you have no or little residue in the bottom of your jug.
5.Pour into your clean bottle and refrigerate until required.

To serve

6.Working on a 2 part brew to 1 part Half & Half – pour cold brew into a glass, top with Puhoi Valley Half & Half or to taste.
7.Add ice optional and sugar to sweeten if required.

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