Cold Brew Coffee – Smooth, Low-Acidity Refreshment
Cold brew is made by steeping coffee in cold water for an extended period, resulting in a smooth, less acidic, and naturally sweet coffee.
Ingredients
- 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)
Method
- 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 only if desired — 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).
