At Suvari Coffee, nestled in the heart of Etobicoke, we're obsessed with coaxing every last drop of flavor from our meticulously sourced beans.
And nothing showcases the nuances of a bean quite like cold brew.
Forget the acidic, bitter sludge you might've had elsewhere; we're talking about a velvety smooth, naturally sweet elixir that'll redefine your coffee expectations.
Our journey started with countless experiments, tweaking grind sizes, water ratios, and steep times until we landed on what we believe is the *perfect* cold brew.
It's not just about throwing coffee in water and hoping for the best.
It's about understanding the science, respecting the bean, and channeling a little bit of coffee magic.
What sets our cold brew apart?
It's the patience, the dedication to quality ingredients, and our commitment to a slow, controlled extraction.
We use a coarse grind to minimize sediment and prevent over-extraction, which can lead to bitterness.
Our custom blend of single-origin beans, roasted in-house, delivers a complex flavor profile with notes of dark chocolate, caramel, and a hint of citrus.
And we steep it *low and slow*, allowing the coffee to bloom and release its full potential over 18 glorious hours.
We're sharing our secret recipe with you, so you can experience the magic of Suvari's cold brew in your own home.
Whether you're a seasoned coffee aficionado or just starting your coffee journey, we're confident that this recipe will elevate your cold brew game.
So grab your gear, gather your ingredients, and let's brew some liquid gold!
It's more than just coffee; it's a labor of love, a sensory experience, and a testament to the power of patience.
Not in the mood to brew?
Order at Suvari CoffeeWe adore the bloombloomThe rapid release of gas from coffee grounds when hot water first hits them. you get from coarse-ground beans! Grind 150g of Suvari's custom blend coffee beans to a coarse consistency, similar to that of sea salt. This prevents over-extractionextractionThe process of dissolving delicious flavors from coffee grounds into water. and keeps the sediment at bay. Trust us; it makes a world of difference.
In your large mason jar, gently combine the coarsely ground coffee with 750ml of room temperature filtered water. Give it a gentle stir to ensure all the grounds are saturated. We like to think of it as tucking the coffee in for a long night's sleep.
Cover the jar and let it steep at room temperature for 18 hours. Patience is key here! During this time, the coffee will slowly release its flavors, creating a smooth, concentrated brew. We find the magic happens between 16-20 hours.
After steeping, it's time to filter out the grounds. Place a coffee filter or cheesecloth-lined strainer over a clean container. Slowly pour the coffee concentrate through the filter, allowing it to drip through naturally. Resist the urge to squeeze the filter, as this can release unwanted bitterness. We aim for a crystal-clear concentrate, free of sediment.
"For the cleanest brew, repeat the filtering process with a fresh filter."
The resulting concentrate is *potent*. Dilute it with water or milk to your desired strength. We usually go for a 1:1 ratio, but feel free to experiment! Pour over ice and enjoy the smooth, rich flavor of Suvari's signature cold brew. Feel that silky mouthfeel? Taste those chocolatey notes? That's what we're talking about.
For a creamy, cascading texture, infuse your cold brew with nitrogen using a whipped cream dispenser.
Infuse your cold brew with the delicate aroma of vanilla.
1Use filtered water for a cleaner, brighter flavor. Tap water can contain minerals that interfere with the extraction process.
2Experiment with different grind sizes to find your sweet spot. A coarser grind will prevent over-extraction, while a finer grind will extract more flavor (but also more bitterness).
3Don't be afraid to adjust the steep time to your liking. If you prefer a stronger brew, steep it for a longer period. If you prefer a milder brew, steep it for a shorter period.
1Using pre-ground coffee. Freshly ground coffee is crucial for optimal flavor.
2Steeping for too long. Over-extraction can lead to a bitter, unpleasant taste.
Cold brew's origins are debated, but many trace it back to Kyoto, Japan, where it was known as 'Kyoto-style coffee' and brewed using a slow-drip method.
The longer steeping time in cold brew extracts different compounds than hot brewing, resulting in lower acidity and bitterness.
This recipe captures the essence of Suvari Coffee in Etobicoke. Authenticity isn't just about ingredients; it's about place.
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