Cold brew

Cold brew season is here!

As the temperatures rise, so does the demand for cold brew coffee. With the right equipment and freshly Roasted 314 coffee beans, it is easy to keep a jug of cold brew on hand for those delectable cold coffee favorites.

I recommend using the Toddy Cold Brew system and a coarsely ground medium or dark roast coffee. The cold brew concentrate is lower in acidity than its brewed counterpart and can be refrigerated for up to two weeks. I use a 3 (water, almond milk, oat milk, etc.) to 1 (coffee concentrate) ratio, but you can modify based on your taste preference.

You can also experiment with different simple syrups as this roast profile holds up well to added flavors. My favorite is the “Indonesian” which is made of palm sugar, cardamon, cinnamon, lemongrass and ginger. It’s easy to make and can also be refrigerated for up to two weeks.