Cold Brew Coffee with Red Door Small Batch Coffee
Each batch takes its time—brewed for up to 24 hours for a naturally sweet, low-acid finish that’s as smooth as jazz in a hidden club. It’s coffee that doesn’t rush, doesn’t shout—it whispers rebellion.
- Use 1 cup of coffee to Quart Mason Jar
- Place the Red Door grounded coffee into the infuser
- Insert the infuser into your mason jar
- Pour cold or room temperature water slowly over the grounds, fully saturating them
- Fill until your container is full
- Cover the container and place in the fridge
- Let it steep for 12 to 24 hours. The longer it brews, the stronger it gets
- After brewing, take out the infuser with the grounds
- Give the cold brew a stir
- Pour over ice or drink it straight
- Add milk, cream, or sweetener if desired
- Keep leftover cold brew in the fridge
- It says fresh for about 1 week
How do I make pour-over coffee with Red Door Small Batch Coffee?
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Just like the speakeasies of old, a good cup of coffee is all about patience, precision, and a little ritual. Here’s how you can brew Red Door Small Batch Coffee using the pour-over method:
Heat the water – Bring fresh water to about 200°F (just off boiling).
Grind the beans – Use a medium-coarse grind (like sea salt) for your Red Door coffee beans. Fresh ground makes all the difference.
Prepare the filter – Place your paper filter in the dripper and rinse it with hot water to remove any papery taste.
Measure the coffee – Use about 2 tablespoons of ground coffee for every 6 ounces of water (adjust to taste).
Bloom – Pour a small amount of hot water over the grounds (just enough to wet them) and let it sit for 30–45 seconds. This releases the coffee’s natural flavors.
Pour slowly – In a slow, circular motion, pour the remaining hot water over the grounds in stages. Aim for steady, even coverage.
Enjoy – Let the coffee finish dripping through, then serve immediately for a fresh, speakeasy-worthy brew.
Insider tip: Think of pour-over like the jazz of brewing—smooth, deliberate, and always best enjoyed fresh.
Heat the water – Bring fresh water to about 200°F (just off boiling).
Grind the beans – Use a medium-coarse grind (like sea salt) for your Red Door coffee beans. Fresh ground makes all the difference.
Prepare the filter – Place your paper filter in the dripper and rinse it with hot water to remove any papery taste.
Measure the coffee – Use about 2 tablespoons of ground coffee for every 6 ounces of water (adjust to taste).
Bloom – Pour a small amount of hot water over the grounds (just enough to wet them) and let it sit for 30–45 seconds. This releases the coffee’s natural flavors.
Pour slowly – In a slow, circular motion, pour the remaining hot water over the grounds in stages. Aim for steady, even coverage.
Enjoy – Let the coffee finish dripping through, then serve immediately for a fresh, speakeasy-worthy brew.
Insider tip: Think of pour-over like the jazz of brewing—smooth, deliberate, and always best enjoyed fresh.