To Clean: empty filter of grounds (compost when practical), rinse until water runs clean, wring out excess water, and hang to dry. Periodically (2x Month) boil in fresh water for 10 minutes to remove coffee oil buildup, or if filter is otherwise dirtied.
Makes a noticeably superior brew and performs better than paper, metal and plastic alternatives.
Made from organic cotton and cost 75% less than comparable paper filters.
Durable. Will last a year or more with daily use.
Made in Austin, Texas.
Before first use: boil new filters in fresh water to clean and shrink for 10 minutes.
Fit ColdBrew filter over lip of wide mouthed canning jar.
Add desired amount of coarsely ground coffee. We recommend 3 ounces by weight (1 cup dry) per 32 ounce serving.
Wet (bloom) the dry coffee and let set for 30 seconds, allowing the water to fully penetrate the coffee grounds from the center. This is necessary to maximize flow and to avoid dry pockets, and weak brew.
Add filtered water in batches or very slowly, to fill.
Close filter by gathering the top of fabric together, wrapping the strap around the gathered neck of the filter, and pass through the attached ring. (VIDEO INSTRUCTIONS)
Times vary with volume of brew and ambient temperature. Warmer temperatures and shorter brew times yield a brighter and less extracted brew. Long cold soaks produce rich and smooth brews.
After brewing, discard grounds (great for the compost), and thoroughly rinse filter.
Brew Time Chart:
32 oz 64 oz SunBrew 4-6 hrs 5-8 hrs ShadeBrew 5-8 hrs 6-10 hrs ColdBrew 6-10 hrs 12-16 hrs