Verlet's Cold Brew
Cold extraction reveals a different expression of coffee's aromas.
The slow extraction provides more sweetness, a rounder texture, and a particularly refreshing cup.
Cold brew is based on a simple principle: allowing the coffee to slowly infuse in cold water to achieve a smoother and more balanced extraction.
Why Cold Extraction Changes Coffee Taste
Hot water quickly extracts coffee aromas, but also some of its bitterness and astringency.
With cold extraction, the process is more gradual. It brings out the coffee's natural sugars, its roundness, and its most delicate notes more effectively.
The result is a smoother, more balanced coffee that is particularly pleasant in summer.
Our Cold Brew Recipe
For 1 liter of cold brew
Ingredients:
- 1L fresh water
- 120 to 125g coarsely ground coffee (French press grind type)
Preparation:
- Mix ground coffee and water in a carafe
- Let it infuse in the refrigerator for 12 to 16 hours
- Filter slowly using a filter or fine cloth
- Serve over ice
Cold brew can then be stored in the refrigerator for several days.
Which coffee to choose?
Depending on the origin and aromatic profile of the coffee, the cold extraction result will be very different.
Coffees with chocolatey, gourmet, and balanced notes generally offer particularly round and harmonious cold brews.
Among our selection, some coffees are particularly well suited to this method:
- Costa Rica's Tarazzu Amapola, soft and fruity
- Haute Mer, our historic blend, round and balanced
- or some Ethiopian coffees like Moka Guji, which develop more floral and fruity notes
The milk version
Cold brew can also be enjoyed with milk, for a creamier and more indulgent texture.
Simply pour the coffee over ice cubes and add milk to your taste, adjusting the balance between intensity and sweetness.
Whole milk will add more richness, while oat milk will pair particularly well with coffees that have chocolatey and gourmet notes.
Our teams welcome you to 256 rue Saint-Honoré to advise you on the coffees and grinds best suited to your brewing method.
Since 1880, Verlet has been artisanally roasting its coffees in its roastery on rue de Montpensier, in the heart of the Palais Royal.
