Allow us to jump the gun just a little bit and officially proclaim it cold-brew coffee season! Is there anything more satisfying than a large cup filled with the low-acidity, rich-bodied taste of cold brew? Not to be confused with iced coffee (which generally refers to coffee that is brewed hot and then poured over ice), cold-brew coffee involves steeping coffee grounds in room temperature or cold water for an extended period.
The one drawback to cold-brew coffee? It usually takes around 24 hours to make. But fear not: Our friends at ChefSteps wrote in this week with a way to put it together in just two. Enter the whipping siphon — the same tool you use for making your favorite aerated pie topping. Just pour water and coffee in the pressurized environment of the siphon, chill it, go watch two episodes of some Netflix show, filter and voilà: perfect cold brew! Check out the brief instructional video and recipe below.
100 grams coffee beans, whole
500 grams (just over 2 cups) water, preferably filtered
- Grind beans as you would for Chemex or drip coffee. The size of the grounds should be about ¾ to 1 millimeter.
- Add coffee and water to a one-liter whipping siphon. Charge with three cartridges of N2O. Gently swirl the upright siphon. Do not shake, as coffee grounds could become lodged in the valve and cause problems with pressure release or sealing.
- Place siphon on ice or in the fridge for two hours to infuse.
- Holding siphon upright, release pressure by slowly pressing the lever. Unscrew siphon lid, and pour coffee into coffee filter.
- Dilute with cold water to desired strength and pour over ice. You can also use hot water with the concentrate if you prefer to drink warm.
ChefSteps comprises a team of award-winning chefs, filmmakers, scientists, designers and engineers focused on revolutionizing the way people cook by inspiring creativity and encouraging expertise in the kitchen. You can also get access to all of ChefSteps’ Premium content — including paid classes and dozens of recipes available only to Premium members for a onetime fee — currently specially priced at $24 (regularly $39). Classes include Sous Vide: Beyond the Basics, Fluid Gels, French Macarons and more!