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Fining Agent Cold Brew
"A new method using a fining agent for clearer, less wasteful, and flavorful cold brew."
James Hoffmann
Tips & Preparation
Recipe Background:
- Traditional cold brew is wasteful due to high coffee-to-water ratios and incomplete extraction.(normally 1:10)
- Aim is to achieve better value for money from the coffee.
- Address the oxidized taste that develops in older cold brews.
- Maximize flavor extraction even with cold water.
Preparations:
- Grind: close to Moka pot or fine side of AeroPress
- Water:Use relatively soft water, low in buffer, room temperature
- Carbon filter the water if necessary.
- Fining agent (vegan preferred) is used to clarify the cold brew. Use 1 drops per 100ml.
Variations/Adjustments:
- Experiment with different roast levels and coffee types to find preferred cold brew profiles.
- Light roasts may not be ideal for cold brew; darker roasts and natural processed coffees can yield surprisingly good results.
- Adjust fining agent quantity based on batch size (10 drops per liter).
- Consider water chemistry, though it has less impact than with hot brewing methods.
Recipe Steps
0:00
Add 75g of finely ground coffee to a vessel.
Add 1 liter of room temperature water.
Stir the mixture use a spoon.
Add 10 drops of fining agent, Mix in the fining agent.
Leave it for 12 hours with a lid on in the refrigerator.
12:00
Gently pour off the clear coffee into a carafe, leaving the sediment at the bottom.
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