Cold Brew Coffee – Smooth, Low-Acidity Refreshment
Good quality coffee beans is key to making the perfect cold brew. As cold brew is made by steeping coffee in cold water for an extended period, resulting in a smooth, less acidic, and naturally sweet coffee. We recommend Bali Kintamani Coffee as its natural flavor profile features low acidity, a smooth body, and sweet chocolate or citrus notes that shine during long, cold extraction
What you need?
- 100 g coarsely ground Bali Kintamani
- 800 g filtered water (800 ml) — ratio 1:8
- Sparkling water or tonic (optional)
- Ice
- Orange peel or thin citrus wheel (optional)
- Light simple syrup or honey (optional)
Steps:
- Combine: In a jar or pitcher, add 100 g coffee and 800 g water. Stir briefly.
- Steep: Cover and refrigerate for 14–16 hours (14 hours preserves brightest notes).
- Filter: Strain through a mesh, then optionally through a paper filter for extra clarity.
- Serve (black): Pour over ice and drink as-is.
- Serve (spritz): Fill glass with ice, pour 2 parts cold brew : 1 part sparkling water or tonic. Twist an orange peel over the glass and drop it in.
- Sweeten lightly as wished - a small spoon of honey or 5–10 ml simple syrup complements stone-fruit notes.
- Storage: Keep chilled in a sealed container up to 7–10 days (best within 4–5 days).
