An encyclopedia of drinks — mixed, poured, brewed and whisked
No. 124 Coffee
Coarse coffee steeped in cold water for about 12 hours, strained, then served over ice. A concentrate at 1:4 to 1:5.
Makes 4 servings · about 10 min to make
Ounces are US fluid ounces (29.57 ml), rounded.
Cold brew uses time instead of heat. The National Coffee Association suggests 1 g of coffee to 4–5 g of water with about 12 hours' contact; that makes a concentrate you can dilute with water or milk to taste.
Cold brew is not the same as iced coffee, which is brewed hot and cooled.
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No. 122 · Coffee
AeroPress's own signature method: 16–18 g medium-ground coffee, water at 85°C to the 4 mark, a 60-second wait, then press.
Photo: Funny.pochi, CC BY-SA 4.0
No. 120 · Coffee
Coarse coffee steeped for about four minutes in water just off the boil, then plunged. Ratio 1:10 to 1:16.
Photo: Infrogmation, CC BY-SA 2.0
No. 126 · Coffee
Espresso topped with steamed milk and a thick layer of foam; usually smaller than a latte.
Photo: Kgbo, CC BY-SA 4.0
No. 125 · Coffee
A double espresso with a little steamed milk and a thin layer of microfoam, in a smaller cup than a latte.
Photo: 책읽는달팽, CC BY-SA 3.0