Waiting 12-24 hours for delicious cold brew coffee is a thing of the past. Unleash the power of Anova and deliver incredible sous vide cold brew coffee in a fraction of the time. Find out why sous vide coffee makes for a better brew with Anova with coffee aficionado and #anovafoodnerd Johnny Gabaldon and learn how to set up a sous vide cold brew coffee experiment of your own.
How is Cold Brew Coffee Different?
Cold-brew coffee is a perfect alternative to high-heat drip or pour over coffee. When brewed properly the result is a full-flavored cup of joe–minus the bitter, high-acid components that can be problematic for some people.
Cold-brew has a very distinct advantage over high-heat drip coffee, because it can be prepared in bulk ahead of time, then refrigerated for days without losing its fresh qualities. Of course, cold-brew coffee does have one very unique disadvantage – it can take anywhere from 12 to 24 hours to make. That’s where the Anova comes in.
Wicked Good Time Saver
Recently, I had an epiphany. As I was filtering a batch of traditional cold-brew, I wondered if there was a better, faster, easier way to accomplish this. My Anova Precision® Cooker hummed along just inches from me. I instinctively knew the answer!
I successfully married two techniques to make a beautiful cup of low-acidic, full-flavored coffee in only 2 hours. Yes, two hours…And while two hours may seem like a long time vs. a drip-brew, two hours is a time warp compared to standard cold brew coffee.
Sous Vide Cold Brew Coffee, Step by Step
What you’ll need:
- ½ cup fresh coarsely ground coffee
- 4 cups water
- Mason jars with lids or a large growler/pitcher
- Coffee filter
- Measuring cups or scale
Note: This recipe will work with any amount of coffee. Use a 1 to 8 ratio of coffee to water. 125g ground coffee to 1 liter of water, 1 cup ground coffee to 8 cups of water, etc. Split evenly among as jars/containers as necessary and brew away.
1. Fill mason jars with 1/2 cup of ground coffee, ground to a coarse French press style grind, and 4 cups of water. Stir.
2. Tighten the lids to the jars with your fingertips, and do not over tighten.
3. Place jars in a 150°F / 65.5°C bath for two hours. 150°F is the ideal temperature. I found that the higher temps gave the resulting brew the same bitter attributes of a traditional hot drip brew and the lower temperatures seemed a little too weak.
4. When the two hour brew time is up you need to filter the grounds. You can use a drip set-up, a standard coffee filter placed over a large jug, or anything meant to filter coffee. Once you’ve strained the mixture your life will never be the same. Refrigerate the sous vide coffee for up to 10 days.
Feel free to enjoy the coffee as-is for a strong kick, pour over ice for a refreshing summer drink, or add a splash of chocolate milk for a sweet treat. Food nerds, time to get your caffeine craving on and check out the full sous vide coffee recipe, available on Anova Recipes Site and the Anova App.