The hot weather is just around the corner, and what better than a specific roast by Onyx, tailored for Cold brewing. This moderately roasted Caturra from Colombia, is roasted to bring out the sweetness and molasses-like tactile mouthfeel that we know and love in a crafted cold brew.

What is Cold Brew?

Well, I guess parts of the industry have used the same term to mean many things (thanks Starbucks), but generally Cold Brew is ground coffee steeped in room-temperature water over a long period of time. This method generally results in a lower perceived acidity brew, that we love to drink over ice, as that lower perceived acidity allows the natural sweetness to take a front seat. Perfect for iced drinks!

Recipe for a Cold Brew 'Concentrate'.

This produces a concentrate which can be diluted down with cold water to your desired taste or strength. Larger batches tend to work better for this 'concentrate' method.

Generally speaking, a 1:6 ratio of ground coffee to room temperature water (steeped) over 2-3 hours.

This could work in a large French press, or a large container with a means to strain and filter the grounds afterwards.

We recommend using at least 100g of ground coffee ground just a smidge finer than 'french press coarse'. 

What is the roast recency?

Onyx recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.