Cold Brew

Japan — 1600s (Dutch traders brought it from Kyoto)

Coarsely ground coffee steeped in cold water for 12–24 hours. The low temperature means less acid extraction, so you get a smooth, sweet concentrate that can last up to two weeks in the fridge. Toddy popularized it in the US in the 1960s, but Japanese-style slow-drip cold brew (Kyoto-style) predates it by centuries.

How to make it

1. 1

   Combine 100g of extra-coarse ground coffee with 500–800g of cold or room-temperature water in a jar or cold brew maker.

2. 2

   Stir gently to ensure all grounds are saturated.

3. 3

   Cover and steep for 12–24 hours at room temperature or in the fridge.

4. 4

   Strain through a fine mesh filter or cheesecloth, then filter again through a paper filter if you want extra clarity.

5. 5

   Dilute concentrate 1:1 with water, milk, or ice. Store refrigerated for up to 2 weeks.