Here at the Abstract roastery we are hooked on cold brew tonics in the hot summer months. They are tasty, refreshing and so easy to make. Just brew up a big batch of cold brew concentrate and you are set for a couple of weeks.
What Coffee Should I use?
We really love to use our Ethiopia, Segera Lot 3 coffee for cold brew tonics. The bright lemon acidity pairs well with the lime and tonic to make a really refreshing summer brew.
Get adventurous though, you could make this with a big fruity natural coffee for some equally tasty results. We’ve tasted some fabulous cold brew made with Kenyan coffees that just ooze blackcurrant flavours.
You will need:
For the cold brew concentrate:
A Large Glass Jar or French Press
A Coffee Grinder
For the cold brew & tonic:
50ml Cold Brew Concentrate
Slice of Lime
To start with you need to make a batch of cold brew concentrate. A good ratio is 4 parts water to 1 part coffee. For this recipe we will use 400g of water to 100g of coffee.
Grind 100g of coffee on a coarse setting an put it in a large glass jar or french press with 400g of cold water. Stir the contents and leave to brew in the fridge for 18-20 hours.
Pour the cold brew through a filter paper to get rid of any sediment.
You now have a batch of cold brew concentrate that will keep in the fridge for up to 2 weeks.
Take a glass and fill it with ice then add 150ml of Tonic.
Chop a slice of lime and lightly squeeze it into the tonic before dropping it in the glass.
Finally add 50ml of cold brew concentrate to the glass.