Hot Bloom Cold Brew

The best of both worlds — warmth unlocks sweetness, time refines balance.


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Brew Ratio: 1 : 8  Yield: 500 ml concentrate  Brew Time: 8–12 hrs

Water Temp: 93 °C (bloom), then room temperature

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INGREDIENTS

 

 

  • 60 g coarse-ground coffee

  • 480 ml filtered water

 


 

EQUIPMENT

 

 

  • Glass jar or cold brew bottle

  • Kettle

  • Scale and spoon

  • Fine mesh or paper filter

 


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METHOD

 

 

  1. Add Coffee – Place 60 g of coarse-ground coffee into your jar.

  2. Bloom (Hot Start) – Pour 120 ml of hot water (93 °C) over the grounds. Stir gently and let bloom for 30 seconds.

  3. Add Remaining Water – Add 360 ml of room temperature water and stir again to mix evenly.

  4. Cover & Steep – Seal the jar and let it steep at room temperature for 8–12 hours.

  5. Filter – Strain through a paper filter or fine mesh into a clean container.

  6. Chill & Serve – Store in the refrigerator and serve diluted 1:2 with water or milk over ice.

 


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FLAVOR NOTES

 


Hot blooming enhances sweetness and complexity while retaining the smooth, chocolatey body of classic cold brew.

Expect a vibrant, layered cup — gentle acidity up front, syrupy finish.


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