Sous Vide Coffee (Cold Brew Coffee Recipe) Savoring The Good® (2024)

FAQs

How to make cold brew coffee sous vide? ›

Add the ½ cup fresh coffee grounds and 4 cups water to a mason jar and seal the top. Once your sous vide bath has reached the target temp (150°F), set the timer for 2 to 4 hours and place your sealed jar of coffee and water into the sous vide container.

A ratio of 1:8 of coffee to water will produce a nice coffee ready to drink after around 24 hours at a coarse grind. Another option is to create a much stronger cold brew (named cold brew concentrate), by using a ratio anywhere from 1 part coffee to 4 parts water, up to around 1 part coffee to 2 parts water.

The beauty of Cold Brew is you really don't need anything fancy, just time. Stick with a coarse grind. Using a coarser grind will make the filtration process easier and your coffee taste far less bitter. Grinding too fine can heat up the grounds, which can negatively affect your cup.

Let the coffee steep for at least 12 hours. This will extract more flavor and caffeine from the beans. Try adding a pinch of salt to the coffee grounds before steeping. This can help to enhance the flavors and balance out the acidity.

Fill a large pot with enough water to cover the jars completely and place a sous vide immersion cooker into the water. Set temperature to 150 degrees F (65 degrees C) according to manufacturer's directions.

Cold brew is not the same thing as iced coffee, which is hot-brewed and then chilled. Instead, it's made by steeping coarse-ground coffee beans in room-temperature water for 10 to 20 hours. Making cold brew coffee at home is easy, economical and healthy. Plus, it allows you to customize the beans used and the strength.

Basic Cold Brew Coffee Ratio

A kitchen scale will come in handy if you have one, but it's not necessary. You're making cold brew concentrate, and you can dilute the concentrate to taste once it's finished. Per 1 cup of water, you'll need 1 ounce (by weight) coarsely ground coffee.

The recommended coffee-to-water ratio for cold brew is usually 1:8. Therefore, for 1 gallon (128 fluid ounces) of cold brew, you would need approximately 16 ounces (1 pound) of coffee grounds. However, you can adjust the amount based on your personal preference for the strength of the cold brew.

Use 4 Tbsp (22 g) of grounds for every cup (6 fl oz) of water.

I usually use a 1:2 ratio of coffee to milk, but if you prefer a stronger cold brew, you can use a 1:1 ratio instead.

What grounds does Starbucks use for cold brew? ›

Made with a blend of 100% percent arabica Latin American and African ground coffees, the pitcher packs use the same Cold Brew Blend that is served in Starbucks cafes and are available for a limited time in U.S. Starbucks stores and select stores in Canada.

Cold brew is brewed between 18 and 24 hours, which is plenty long enough for the water to fully saturate the bean, even the inner layers. In addition to this, a coarse grind allows the water to flow freely between the fragments of the coffee beans during the course of the brewing time, allowing for an even extraction.

If you find your cold brew to be a little bitter, it's likely that the concentrate was over extracted by too much time or too fine of a grind. For immersion, you can reduce the brew time or use a coarser grind. For slow drip, try a coarser grind.

Cold brew coffee is made by steeping ground coffee in cold water for an extended period of time, typically 12-24 hours. If you're not letting your coffee steep for long enough, or if you're using too much coffee grounds, your cold brew will taste more like espresso and less like water.

Adding hotter or colder water will interfere with the cooking process. So, if you are cooking for a long period of time where more evaporation is likely to occur, cover the water bath with aluminum foil, plastic wrap or a lid to minimize water evaporation.

In the past few years, cold brew coffee has become increasingly popular among specialty coffee drinkers and consumers more widely. Cold brew is generally made using room temperature water (around 20°C or 68°F), which eliminates acidity in the cup and brings out the sweetness and body of the coffee.

We prefer a 1:8 ratio—1 gram of coffee for every 8 grams of water and then diluting as your final step. To make a liter in the fridge, you should be looking at around 125g of coffee. If you prefer much stronger brews, you can go down to a 1:4.5 brew ratio.