The Ultimate Clarity Cold Brew: Featuring Colombian Sonnet
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There is nothing quite like a crisp, ice-cold brew to kickstart your day. But if you’ve ever had a batch turn out muddy, heavy, or bitterly flat, you know that making great cold brew is a science.
To unlock the vibrant flavor profile of Sonnet Colombian Medium Roast, we paired a high-end flat burr grinder with an organic cotton cloth filter. This recipe yields a luxurious, syrupy body without sacrificing an ounce of clarity.
Expect a pristine, sweet cup bursting with distinct notes of creamy caramel, toasted almond, and a bright red fruit finish.
Here is exactly how to brew it.
The Recipe Overview
- Coffee Beans: Colombian Sonnet (Medium Roast)
- Brew Method: Toddy Cold Brew System
- Filter: Doppelgänger Goods Organic Cotton Cloth Bag
- Grinder: We used Mazzer Philos (with 200iD Burrs)
- Ratio: 1:8 Concentrate
- Brew Temp: Room Temperature (20°C–22°C)
- Steep Time: 13 Hours
Ingredients & Gear
- 250g Whole bean coffee (Sonnet)
- 2,000ml (2L) Clean, filtered water (room temperature)
- Toddy brewing chamber
- Doppelgänger cloth filter bag
Step-by-Step Brew Guide
Step 1: Prep Your Cloth Filter
If this is your first time using your Doppelgänger cloth bag, boil it in plain water for 5 to 10 minutes. This cleanses the organic cotton and shrinks the weave to its perfect brewing density. If it's already seasoned, simply run it under warm water and wring it out so it is damp.
Step 2: Set Up the Toddy
Insert the rubber stopper firmly into the outside bottom of your Toddy chamber. Skip the standard white Toddy felt disk entirely—the cloth bag is doing all the filtration work today. Place your damp cloth bag into the chamber, spreading the top wide open.
Step 3: The Precision Grind
Set your Mazzer Philos to dial setting 115. The i200D burrs are celebrated for ultra-high clarity and producing next to no muddy "fines." At 115, you’ll get a uniform, coarse texture resembling rough sand and flaky sea salt. Grind your 250g of coffee directly into the open cloth bag.
Step 4: The Pour & Saturate
Pour the first 1,000ml of room-temperature filtered water directly over the grounds. Use a spoon to gently stir the mixture, ensuring there are absolutely no dry pockets left at the bottom. Pour in the remaining 1,000ml of water, pull the bag’s drawstring tight, and tie it secure.
Step 5: The Countertop Steep
Leave your Toddy on the kitchen counter at room temperature for exactly 13 hours. Avoid the fridge!
Step 6: The Gravity Drawdown
Once your 13-hour timer goes off, set the Toddy over its glass decanter and pull the bottom rubber plug. Let the rich, dark concentrate drain naturally.
💡 Pro Tip: Never squeeze the cloth bag to force out the last drops of liquid. Squeezing forces bitter micro-sediment through the cotton, clouding up your pristine cold brew.
How to Serve & Store
- To Store: Pour the finished concentrate into an airtight glass jar and place it in the refrigerator immediately. Pure concentrate stays vibrant and fresh for up to 7 to 10 days.
- To Serve (The Perfect 1:1 Balance): This recipe crafts a bold, heavy-bodied concentrate. Fill a glass with fresh ice, pour 1 part cold brew concentrate, and dilute with 1 part cold filtered water (to make the red fruits pop) or 1 part unsweetened oat milk (to heavily amplify the toasted almond and caramel sweetness). We used Natura Barista Oat milk.