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Coffee: Low & Slow, Rainforest Alliance

$15.95

12 ounces

We taste: walnut, dark chocolate, gala apple
Whole Bean

A summer classic, this blend is designed to be fully immersed in cold water overnight to produce a creamy and balanced cold brew.

NOTE: ALL SQ1 COFFEE ORDERS ARE FRESHLY ROASTED, SEALED, AND delivered AS WHOLE BEAN COFFEE FOR OPTIMAL FRESHNESS.

Country/Farm: Nicaragua Los Papales
Region: Jinotega
Process: Washed
Elevation: 1,300-1,700 msl
Varieties: Bourbon, Catuai, Caturra, Pacamara
Certification: Rainforest Alliance

For more info on this coffee and SQ1's ongoing relationship with the Lopez family, check out this link.

MAKING COLD BREW AT HOME:
(16 oz yield)

Supplies Needed:

  • 2 Pint Sized Mason Jars (or similar size vessels)
  • Gram Scale
  • Spoon
  • Filtered Water
  • Hot Water Kettle
  • Coffee Beans
  • Grinder
  • Timer
  • Fine Mesh Sieve (or cheese cloth)

DOSE: 50g of coffee
GRIND: medium to fine (table salt)
HOT WATER PRE-WET: 110g
PRE-WET DELAY: 1 minute
COLD OR ROOM TEMP WATER: 440g
BREW TIME: overnight, 12-18 hours (depending on preference)

STEP BY STEP

  1. Grind 50g of coffee (medium to fine table salt)
  2. Begin boiling filtered water
  3. Add ground coffee to clean and dry mason jar
  4. Allow boiled water to cool for 30 seconds
  5. Pour 110g of hot water (200 F) over the dry coffee grounds
  6. Take spoon and stir the coffee and water slurry
  7. Start your timer for 1 minute
  8. Add 440g of cold water to the coffee and water slurry and STIR once
  9. Cover and allow mason jar to sit in the refrigerator for 12-18 hours (overnight)
  10. Decant from first mason jar into second mason jar using a fine mesh or cheese cloth
  11. Allow decanted cold brew to sit in fridge for 1 hour as the fine silt settles at the bottom of the jar
  12. Decant a second time back into the first (now clean) mason jar
  13. Enjoy!
Square One Coffee Roasters

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