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How To Improve Your Brew: Cold Brew


High on taste but low on acidity and bitterness, cold brew coffee is rapidly becoming the drink of choice for new and younger coffee aficionados. Often confused with iced coffee, cold brew is actually totally unique from its low-temperature counterpart. Rather than serving regular coffee over ice, cold brew coffee is made from beans that have been soaked or “steeped” in water for at least 12 hours.

This steeping process is gentler on the bean, which is why the end result is free of bitterness and acidity. Cold brew coffee is also easy for home baristas to make, whether using essential kitchen supplies, a French Press, or a cold brew-specific brewer like the Hario Mizudashi. We are using the one-liter Hario Mizudashi for this example, but the same general concept can be applied to a mason jar and French Press method. 

Supplies needed for club brew coffee

Supplies Needed

Step 1: Measure and Grind Coffee

The most important part of the process starts with your coffee-to-water ratio. We recommend using 2 tbsp of RD Coffee for every 8 oz of water, adjusting as needed. With your beans measured out, it’s time to grind them until they are medium coarse. Somewhere between the size of salt and sugar will work. Be careful not to grind them too fine or the grounds may fall through the filter. 

Step 2: Add Coffee

Next, add your ground coffee into the mesh filter that comes with the Hario brewer. Our Mizudashi is the bigger eight-cup version and can hold around 80 grams of ground coffee. Sizing may vary on the smaller five-cup brewers. 

Ryan Dungey adds coffee as he prepares a cold brew

Step 3: Add Water

Now fill up a water kettle or two-liter bottle with one liter of cold, filtered water and then pour the water into the brewer using a circular motion. Make sure to evenly soak all the grounds as you continue to add the remaining water. Don’t be afraid to grab a paddle or spoon and stir the grounds if your water is taking too long to pass through.

Step 4: Set It and Forget (Almost)

Now it’s time to let the coffee steep in the Hario for a minimum of 12 hours. You’ll find various time frames online, but we’ve found a steep time anywhere from 12-16 hours is best for a well-balanced batch of cold brew concentrate. Remember to leave your brew sitting somewhere away from the sun and at room temperature, or in your fridge, preferably.

Step 5:  Remove Filter and Enjoy!

Now that we’re past the 12-hour mark, we can remove the filled filter from the brewer and pour ourselves a delicious cup of cold brew. One of the best parts about cold brew is that you can enjoy it in various ways, either on ice, with milk, or diluted with water.

Step 6: Storage

Store any leftover cold brew in the fridge; your concentrate will remain good for up to two weeks.  

Bonus Tip!

If you’re keen to keep the strength and flavor of your brew consistent when using ice, go ahead and fill up some ice cube trays with cold brew and freeze it as a substitute for regular ice cubes. You won’t have to worry about the melting water diluting the flavor any further!

A cup of cold brew coffee next to a RD Coffee bag of "ALWAY5"