Homemade cold brew

For coffee amateurs, summer is synonymous with iced coffee. Guillaume Kittel is our own local coffee roaster and he is giving us his recipe for the perfect cold brew.

• 300g coarse ground coffee 
• 6L filtered water

• ?Let sit 6 to 8 hours
• Strain to remove the grounds
• Filter twice to remove the fine coffee particles

A tip from Guillaume: I would use the Tolima to do it and, since the ground coffee you have is a little finer that I would normally use, I wouldn't let it sit more than 6 hours. Otherwise the coffee will over-extract and taste bitter. 

• Cut with 50% to 60% of ice
• Keep refrigerated up to 10 days 

?

If, like me, you have leftover canned coconut milk (after some piña colada craziness last weekend) you can try my newest invention: the Coco-Kittel!

• Café Kittel Tolima ground (Fullum Espresso or Cachoeira de Grama roasts also do the trick)
• Coconut milk (to taste)
• Ice

It's the perfect drink for a productive afternoon at work!

Kittel Coffee in your basket

Guillaume Kittel is your Montreal roaster, a coffee specialist who makes it with the utmost care: perfect freshly roasted coffee that you can add to your basket each week.  Check out this article from a few weeks ago for the full process and a view of his workshop on Rue Fullum. And, of course, give the three different roasts a try: Tolima (excellent as French press, filtered coffee, or iced coffee), Cachoeira de Grama (chocolatey and rich), and Fullum espresso. All three are available as beans or ground on the Marketplace.

Summer Open House: Kittel's 3 locally-roasted blends (Tolima, Cachoeira de Grama, and Fullum espresso) 

Roasting 101: Guillaume explains the art of roasting coffee beans in his shop on Rue Fullum, Montreal.

Compagnie de café Kittel
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Available on the Marketplace: ground or beans, in 2 different sizes