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When making a cold brew concentrate, as with any coffee, you will get the best results by grinding your coffee beans freshly when you are ready to brew. We recommend using a coarse grind like Cafetiere to ensure maximum extraction when steeping. The ratio for this recipe is 1 part coffee to 4 parts water, this can then be diluted to taste when brewed or can be used as the concentrate in baking and cocktails.

  1. Use coffee beans of your choice and grind coarsely. If you are going to add milk or cream, we would recommend a dark roast. A dark roast will also work without milk if you are wanting a punchy rich cold brew. If you enjoy a brighter or fruitier flavour profile, a light or medium roast is the way to go.
  2. Cover the ground coffee with cold water in a container and stir to ensure all the grounds are wet; this will maximize extraction. Filtering your water will remove any impurities which may taint the overall flavour of your coffee. Once the coffee is submerged, cover and leave in the fridge for 18 – 24 hours to steep. The longer it is left, the stronger it will be. 
  3. To strain your cold brew, open the container and pour through a fine mesh sieve. Strain a second time but pour slowly through a filter paper or a muslin cloth to remove any remaining suspended coffee, this will give the cold brew more clarity in flavour. 
  4. Once strained serve over ice and dilute with cold water or milk to taste for a refreshing cold brew. Alternatively use the concentrate neat as an ingredient when baking, or as a cocktail component.   

Store refrigerated in a sealed container and your cold brew concentrate should last up to 7 days. 


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Affogato is the perfect summer easy dessert but what about in winter? Try this Spicy Ginger Version, perfect for the festive season.


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I love entertaining I have 4 children lots of friends so I like my house to be busy full of people at any opportunity!  The key for me at a supper party is to be prepped I don’t want to be slaving over the stove whilst all my guests are having fun so slow cooked dinners, and having a pre-prepped dessert is super easy these chocolate pots have been in my recipe book for over 20 years from Jamie Oliver’s second cook book! 

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