Coffee Recipe

Make Cold-Brew Concentrate

Coarse grind the 50 g of coffee beans to a texture similar to raw sugar. In a large container, combine 6 cups of the coarsely ground coffee with 12 cups of cold filtered water (ratio ~1:8 by weight for drinkable on-tap concentrate; here we simulate by using the 6 cups concentrate + 6 cups water split). Stir gently to ensure all grounds are saturated. Cover and steep in the refrigerator or at room temperature for 16–18 hours.

After steeping, strain the mixture through a fine mesh cloth or coffee filter into a clean container. Repeat filtration if necessary to remove fines. You should end up with approximately 6 cups of cold-brew concentrate (strong). Adjust yield by pressing or additional settling if needed.

Dilute concentrate with filtered water to taste for on-tap serving strength. For a common on-tap coffee strength, mix 1 part concentrate to 1 part water (the ingredients list provides 6 cups concentrate + 6 cups water). Combine 6 cups of concentrate with 6 cups of filtered water and stir gently until homogeneous. Chill the blended coffee to 2–4°C before transferring to the keg or vessel.

Sanitize the keg/pressurized vessel, tubing, and faucet. Transfer the chilled blended coffee into the keg using a sanitized funnel. Seal the keg and attach CO2 if using a pressurized draft system. Set CO2 regulator to a low serving pressure (6–10 psi depending on setup) to avoid excess foaming. If not using CO2, use a gravity-pour or hand-pump vessel, ensuring a tight seal.

Allow the keg to sit cold for at least 1 hour to settle any micro-foam and equilibrate. Test-pour a small amount to check clarity and taste; adjust dilution or add a pinch of salt if the coffee tastes flat (add salt sparingly).

On-Demand Serving

To serve cold on tap: place a glass under the tap and open the faucet to pour slowly at a 45° angle, tilting upright near the end to form a small head. For iced servings, fill the glass 2/3 with ice (about 1 cup) and top with tapped coffee. If serving over milk (cafè au lait style), fill glass with milk first (about 1/3 to 1/2 volume) and top with coffee from the tap.

Sweeten as desired: simple syrup or vanilla syrup can be added per cup (10–30 ml depending on sweetness preference). Stir gently. For a richer beverage, top with whipped cream and garnish with chocolate shavings or a dusting of cocoa powder.

For hot service (optional): warm a cup of the diluted brew gently on the stove or in a thermal dispenser to ~65–70°C. Do not boil. Serve with milk or syrups as above.

Keep remaining kegs refrigerated and under low CO2 pressure. Consume within 7–10 days for best freshness; discard if off-flavors develop.

Inspect and sanitize all tap components before first use and between kegs. Follow manufacturer instructions for CO2 regulator and connections. Backflush and clean lines periodically to prevent buildup and off-flavors.

If using flavored syrups, store them refrigerated after opening and label with date. Maintain milk or alternative milk cold and use within recommended hold times.