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The Fellow guide to the smoothest way to enjoy your coffee cold. The secret ingredient is time.
Cold brew is the ultimate treat for future you. The extended brewing time, anywhere from 12-24 hours, causes the chemical compounds in the coffee to break down, resulting in a very smooth, low acidity cup. With a high caffeine content and strong taste, a little goes a long way. You can brew a batch, store it, and enjoy it all week over ice or mixed with milk.
With enhanced mesh filtration, Clara is the perfect French press for brewing smooth cold brew.
We always recommend using freshly ground coffee, and a great burr grinder is the key to delicious consistency.
Any coffee will do, however lighter roasts may lose their luster when brewed as cold brew because they’ll lack any of that sparkly, bright acidity.
Measure out 70 g of coffee beans and grind them on a medium-coarse to coarse setting. We suggest starting with setting 10 on Ode with Gen 2 Burrs, 9 on Ode with Gen 1 Burrs, 11 on Ode + SSP burrs, and right in the middle of the cold brew range on Opus. If you find your cold brew is turning out too sour, tighten up that grind setting. Clara has a 200 micron metal mesh filter so you can afford to go a bit finer, but we don’t recommend finer than 7 on Ode Gen 2.
Pour 700 g of room temperature water into your Clara French Press, making sure to soak all grounds.
Use Clara’s wooden agitation stick to stir up your cold brew, ensuring all grounds are soaking evenly in the chamber. Stir for approximately 20 seconds, not too vigorously.
Pop the top back on Clara and press the plunger halfway down so all grounds are submerged. Then, make sure to set an alarm for 16 hours in the future. You can also tape a label on or use a chalk pen to write directly on Clara (an old cafe trick).
After 16 hours, fully push the plunger down on Clara and your cold brew is ready! You can pour it into a glass over ice or seal it and save it for later in the refrigerator. Look out for how the coffee presents itself in the cup. Is it round and smooth? Use this recipe as a starting point, and experiment to suit the coffee you’re brewing with and find the flavors and textures you enjoy. Try adjusting the grind size and/or agitating the grounds more to see if you can add more body to your coffee.
We want to share our insider knowledge to make "specialty coffee" a language you can speak.
Coffee is very subjective. Everyone has their own preferences, and none are incorrect! However, we suggest starting with flavor notes that sound appealing to you. Experiment with flavor notes you’re familiar with, and start to take note of the coffees you like: their origin and processing method (washed, honey, natural, maybe even anaerobic?).
If your coffee tastes sour, try making your grind setting a bit finer! If your coffee tastes bitter, try making your grind setting a little coarser! Overly sour or watery flavor in coffee often denotes what we call “under extraction”, or not pulling enough flavor from the coffee. Overly bitter, drying, or chalky flavor in coffee often denotes what we call “over extraction”, or pulling too much flavor from the coffee.
Ready to try your hand? Discover our curated collection of coffees, ideal for pour-over.
