(Coffee purists will have something to say about this)
What you’ll use: a Climpson and Sons Single Origin coffee, pistachio syrup, whipping cream (dairy or vegan)
What you’ll need: A cold brewing vessel, such as a Hario Mizudashi, a small whisk (hand or electric)
The day before, coarsely grind a Single Origin coffee using 60g coffee per 1 liter of filtered water. Leave in the fridge overnight. Alternatively, you can utilise leftover filter coffee to prevent it from going to waste!
In a glass with ice, add the pistachio syrup (to your taste) and fill the glass almost to the top with your cold brew.
Top with a few big spoonfuls of cream and garnish with some brown sugar and, if you fancy, some flakes of sea salt.
Top tip: Fines (really small bits of coffee) can make a cold brew murky and unclear. Keep your grinders clean and change the burrs when they become dull to avoid this and achieve a clear, clean brew.
