An experiment to age the coffee beans in oxygen free environment for 2 months, and grinded using 120mm flat burrs (as a comparison, EK43 has 98mm).
The result would be a cold brew coffee with exceptionally smooth and full body, with low acidity and a deep inherent sweetness.
Recommended recipe:
1:8 coffee to water ratio by weight
125g of coffee grind (Grinded for cold brew)
1L of filtered water
Steps :
1)Mix coffee grind with 1L of water, stir for 15-30 seconds to ensure all grind are fully saturated with no dry clumps.
2) Put on a lid (or wrap with cling wrap)and place in fridge. Let it sit for 18-24 hours.
For filter , you can :
A)Use a fine sieve with layers of cheesecloth to remove the bulk of coffee grounds.
or
B)Use a fine sieve to filter out most of the grind first, then use a paper coffee filter (for pour over) to filtered it out again.
or
C) As most of the grind should have settled to the bottom, some people just pour directly from container through coffee filter without disturbing the grind .
Feel free to store in airtight container or jars and store in fridge .
To serve:
Mix the cold brew with 1:1 or 1:2 of cold water/milk.
Some people just add ice alone, but I find adding some water gives it a pretty good balance.