Come to find out that cold brew is definitely the easiest of all coffee methods when you have the OXO Cold Brew Coffee Maker(Opens in a new window).
Coarsely grind the beans, soak the grounds overnight, strain.
In 1, 2, 3 steps — it’s THAT SIMPLE.
Concentrated, rich coffee with mega flavor punch.
Not only is it great on its own, but it makes the most delicious mocha I’ve ever had. A wholesome indulgence that’s smooth, bold, and chocolatey. I can’t wait to share the recipe with you.
But first let’s take a look at a few of the important components to making great cold brew.
1. Measuring Your Coffee Beans and Water by Weight: For the best tasting coffee, it’s important to weigh both your beans and water by weight (I use grams) so you are brewing the correct ratio (I typically do cold brew at a 1:3 coffee to water ratio).
2. Your Grinder: Coffee needs to be ground precisely to the right size to extract flavors correctly, which is dependent upon the method of brewing you are using. For cold brew, you’ll need a coarse grind, which allows for a slow transfer of extraction and avoids the cold brew becoming bitter. Grinding too fine will over extract leading to a harsh and bitter result. Too large of a grind and the brew is underdeveloped and weak.
- The OXO Conical Burr Grinder(Opens in a new window) makes this part of the equation so easy, and fast. It basically has the brain of a barista so you don’t have to think, integrated into one machine. First you’ll twist the dial to the grind size you need it – it does everything from espresso fine to very coarse. Then, with a built in scale, all you need to do is simply know how much coffee you want to grind, set the dial to that number, and grind. The machine will automatically stop when that amount of coffee is in the canister. The stainless steel burr protects flavor by creating a uniform grind size and minimizing heat.
3. Brewing System: The one negative to making cold brew is that it can get be messy, having to find a contraption large enough soak the grounds in, draining, and then cleaning it out. The other important piece is gently saturating the grounds, rather than pouring all the water on them at once.
- OXO has a Cold Brew Coffee (and tea!) Maker(Opens in a new window) that I found incredibly efficient and well designed. Similar to the burr grinder, it makes the process effortless. Just add grounds and water to the top, then steep overnight. The result? Coffee concentrate at the flip of a switch. The Rainmaker™ evenly distributes water over the grounds. It strains into the sleek glass carafe which has measurement markings for portioning, and can be easily stored in your fridge. Plus, the filter is stainless steel so can be used over and over again. And to clean out the stubborn grounds, this silicone Coffee Grounds Scoop is a savior.
Alright, now that you’re on your way to making the best cold brew, let’s make this incredible iced mocha together, over on Heartbeet Kitchen(Opens in a new window)!