Coffee & Preparation
Cold extracted, coffee reveals another expression of its aromas. Bitterness fades, sweetness settles in, and the texture becomes particularly refreshing. This is the principle of cold brew: a long, heat-free infusion that gives the bean time to give its best.
Cold extraction, why it changes everything
Heat extracts quickly. Too quickly, sometimes: it primarily releases bitter and astringent compounds, those that dominate when the temperature exceeds 96°C. Cold water, on the other hand, works slowly. It selects the sweetest soluble compounds, natural sugars, fruity and rounded aromas. The result is a naturally balanced coffee, without any intervention.
No need to sweeten. No need to correct. Cold brew is self-sufficient.
The recipe
For 1 liter of cold brew
What you need 1 liter of fresh water 120 to 125g of coarsely ground coffee, French press grind type
Preparation Mix the ground coffee and water in a carafe or airtight jar. Place in the refrigerator and let infuse for 12 to 16 hours. Filter slowly using a coffee filter or a fine cloth. Serve directly over ice.
Cold brew can be stored for up to five days in the refrigerator, without significant loss of quality.
Which coffee to choose?
Not all coffees react the same way to cold extraction. Origins with chocolatey and rounded notes produce the most balanced cold brews: the natural sweetness of the bean is amplified by the cold process.
Two references from our selection that are particularly suitable:
The Tarazzu Amapola from Costa Rica, with sweet and fruity notes, and a generous body that holds up very well to dilution over ice.
The Haute Mer, our historic blend, round and balanced, designed to reveal its fullness regardless of the preparation method.
For a livelier and more floral cold brew, Ethiopian coffees like Moka Guji produce a bright extraction, with pronounced red fruit notes.
The milk version
Cold brew goes very well with milk. Pour the extracted coffee over ice, then add milk to your taste, adjusting the balance between intensity and sweetness.
Whole milk will provide more creaminess and roundness. Oat milk will pair particularly well with coffees with gourmet and chocolatey notes. Coconut milk, for the more adventurous, pairs remarkably with fruity African origins.
Find our entire coffee selection online or at 256 rue Saint-Honoré, Monday to Saturday from 10 am to 7 pm. Our team can advise you on the appropriate grind for your preparation method.
