Stumptown's cold brew recipe

Recipe by Stumptown Coffee Roasters · See the original

Stumptown Coffee Roasters, from Portland, make their cold brew as a strong concentrate in a big batch: a whole bag of coffee to two litres of water, steeped at room temperature for around 16 hours.

They filter it through paper and dilute it one to one with water or milk to serve, so one batch makes plenty.

Cold brew recipes

Jar concentrate

A rich concentrate steeped overnight on the bench, then filtered.

100 g · 1:8 · 12 to 16 hours

Ready to drink

A weaker ratio steeped in the fridge, so there is nothing to dilute.

70 g · 1:14.3 · 16 to 20 hours

Kyoto slow drip

Iced water dripped through coffee, one drop at a time.

50 g · 1:10 · 4 to 8 hours

Stumptown's cold brew

A whole bag of coffee, a big batch and a 16 hour steep.

340 g · 1:5.6 · 14 to 18 hours

Recipe

Coffee

Water

Makes about

Change any amount and the whole recipe scales with it.

Ratio: 1:5.6
Water temperature: Room temperature filtered water
Grind: Coarse, like for a French press
Time: 14 to 18 hours

What you need

Large jar with a lid
Burr grinder
Digital scale
Sieve and a paper filter
Bottle or jar to store the coffee

Method

1
Grind 340 g of coffee coarse and put it in a large jug or container.
2
Pour in 1890 g of filtered water and stir so all the grounds are wet.
3
Cover it and leave it at room temperature for 14 to 18 hours. Around 16 is ideal.
4
Pour it through a paper filter to remove the grounds and fine particles.
5
Move the concentrate to the fridge straight away.
6
To serve, mix it one to one with water or milk.