Coarse coffee steeped in cold water for 12–18 hours, then filtered. Cold water extracts very little acidity and bitterness, so the cup is smooth, sweet and mellow — almost liqueur-like. It naturally suits chocolatey, nutty, caramel-heavy coffees and medium-to-dark roasts; the bright, acidic notes that make a pour over sing barely register, so save your delicate Ethiopians for a hotter method.
Why it works
Cold water leaves acidity behind and pulls sweetness and body forward — ideal for rich, low-acid, chocolatey coffees.
Grind
Coarse
Ratio
1:8 concentrate (e.g. 100 g coffee : 800 g water)
Time
12 – 18 hours
