Making cold extracted coffee

Cold extracted kapeng barako (liberica coffee beans from Batangas province in the Philippines)

If you are a coffee lover have not tried cold extracted coffee then you are in for a treat. Coffee made from cold extraction has a slightly different flavor profile and I would characterize it as being more mellow in taste. It has none of that bitterness commonly associated with over-extraction of coffee when doing a hot extraction. Poured over ice with some milk, this beverage makes for one refreshing drink.

Things you will need:

125 ml Coarsely ground coffee
1.2 Litters Coldwater
Fine wire mesh sieve
Coffee filter paper
Big funnel
patience :)

What you need to do:

Kapeng barako coffee grounds

Place the coffee grounds in a tall pitcher and pour cold water mixing thoroughly. Place in the refrigerator and let it steep for 20 hours. Using the fine wire mesh, filter out the coffee from the coffee grounds and finally finishing the final filtration process by running it through some coffee filter paper(s). Do take note that the resulting filtrate is a concentrate and will need to be diluted 1 to 1 with cold water. Pour over ice and add milk and your favorite sweetener if so desired. The concentrate should last for a couple of weeks at most kept in the refrigerator.