Cold Brew 

Cold brew coffee, originating from Japan in the 1600s, has become a global favourite for its smooth, sweet, and less bitter profile. This method involves steeping coffee grounds in cold water for an extended period, creating a refreshing, mellow coffee perfect for those scorching Australian summer days.

RECOMMENDED GEAR

• Very coarse ground coffee.

• Water (filtered is best).

• Hario Mizudashi Cold Brew Pot 1L

• Rhino Bench Scale 2KG

• ACAIA Pearl Scale

PREP, POUR, ENJOY

1. Grind the coffee or purchase Schibello Ground Coffee.
2. Measure the coffee and water: standard ratio is 1:8 (125g coffee for 1L water).
3. Combine coffee and water: add coffee to container, pour water over, and stir gently.
4. Steep: cover and refrigerate for 12–24 hours.
5. Filter the coffee: strain using a fine mesh or cheesecloth.
6. Serve and store: dilute concentrate with water or milk, store for up to a week.

BREWER’S TIPS

• Use freshly roasted coffee beans for best flavour.
• Experiment with steeping times and grind size for different strengths. The coarser the grind the less bitter, the finer the grind the stronger the flavour.

IT’S ALL ABOUT THE VIBE

Cold brew isn’t just about the taste, it’s a leisurely, slow-brewed ritual that reflects the calm of a hot summer day. The result is a mellow, smooth cup with a slightly sweet, chocolatey profile. It’s perfect when you want something refreshing without the bitterness of traditional coffee.