Kinto Capsule Cold Brew Maker Recipe
Cold Brew Coffee
Cook / Brew Time
The Kinto Capsule Cold Brewer is great for adding convenience to your cold brew coffee making.
Kinto makes exceptionally beautiful products and the Capsule is no different. The lid is unique, utilizing a "pop" design that comes slightly open when you pour and closes when it is sitting flat on the shelf. The fine mesh filter also does a great job of giving you the cleanest possible cold brew concentrate.
We particularly like the Kinto Capsule for darker roasted coffee, like our Cafe Malta. Our recipe makes a 1:11 concentrate that you can dilute with water, ice, or milk / alt milk.
If you'd like to learn more about Cold Brew coffee, check out our other blogs!
Kinto Capsule Cold Brewer
850 mL fresh, filtered water at room temperature
100 grams of coffee, ground medium coarse (a little finer than a French Press)
100 grams of coffee, ground a litter coarser (French Press +)
Light to Medium Roasted Coffee
Medium-dark to Dark Roasted Coffee
Grind coffee to a medium-coarse level for light roasts, and a little coarser for darker roasts.
Light roasts: It should be a little finer than what you would use for a French press, but more coarse than what you use for drip.
Dark roasts: A traditional French Press coarseness will work fine.
Put ground coffee into filter basket.
Saturate the grounds completely with 850mL of fresh, filtered water. The water should be close to room (ambient) temperature. Do your best to really agitate the grounds while you pour to ensure even extraction.
Cover brewer and place in a dark spot.
For dark roasts, you can place the coffee in the refrigerator. Placing in a cool area, like a refrigerator, should result in a little "crisper" brew.
Wait 18-24 hours. Longer for lighter roasts, shorter for darker. We like our Haya Cold Brew Blend - a medium roast - at 24 hours. If it's in your refrigerator, you will want to wait a little longer as well.
Open brewer, remove filter, and refrigerate.
Dilute with water or ice to taste.
This recipe uses a 1:8 ratio for brewing. To get it to the normal strength of a cup of coffee, you will want to dilute it with water or ice prior to drinking. Example: If you use 200mL of concentrate, add in 100mL of filtered water.
If you like dark roast coffees, we suggest dialing back the brew time by an hour or two on the 16-22 hour brewing range. You can probably also get away with brewing in the fridge instead of on the countertop.
Our Cafe Malta, a darker roasts, cold brews wonderfully and can probably be more forgiving of a shorter brew time or colder temperatures.
Our Haya blend, and other light to medium roasts, benefits greatly from longer, ambient temp brewing, unless you like lighter, slightly more tea-like brews with less sweetness and body.