Cold brew



  • Bamboo paddle or butter knife
  • Coffee
  • Grinder
  • Scale
  • Filtron set
  • Stainless Steel Bowl

How to prepare

  • Measure out 2,000 grams (two liters) of water.
  • Place the Filtron’s rubber cap in the hole at the bottom of the device.
  • Wet the wool filter and place it in the circular groove at the bottom of the Filtron. You’ll want to make sure this is in evenly; otherwise, the extraction may be subpar
  • Unfold your filter and place it in the Filtron. It will be a slightly loose fit. Secure it evenly and fold where necessary.
  • Weigh out one pound (454 grams) of coffee.
  • Grind the coffee finely into a large nonreactive bowl.
  • Add your coffee to the Filtron, then give it a few shakes to level the bed.
  • Pour your water over the grounds—gradually and carefully—in a series of concentric circles.
  • Submerge the grounds with a butter knife or bamboo paddle.
  • Place the plastic disc filter on top of the filter, then place the plastic top component on top of that. Let steep for 12 hours.
  • Here’s where you’ll need a friend. Carefully position the Filtron over your carafe and swiftly pull out the rubber stopper. Often, you have a couple of seconds before the flow of coffee begins.