BB- Cold Brew | Boot Hill Trading

Cold Brew

Thorne and Thatches' Roasters Notes:

In Boot Hill, the cold brew waits longer than most things do. It doesn’t rush, doesn’t boil, doesn’t make a sound. Just sits in the dark, turning patience into strength.

Grounds and water… that’s all. Coarse, cold, and still. Twelve hours pass, then sixteen, maybe more. The world moves on, and the brew deepens in silence. What rises from that wait isn’t loud. It’s steady. Clean. Smooth.

You pour it slow over ice, and it shines like polished leather, thick and forgiving. No heat, no fight.

Cold brew’s the opposite of a storm. It doesn’t strike, it settles. It’s for the ones who’ve done their share of fighting and found their peace with the quiet.

Thorne and Thatches' Guide to: Cold Brew (Toddy Method)

What You’ll Need:

Coffee: 340 g (coarse ground — rough as desert sand)
Water: 1,600 g (cold, clean)
Toddy brewer or cold brew system
12–18 hours and a little faith

The Method

Set the Filter
Drop the rubber stopper in place and wet the paper or felt filter inside the Toddy.
This part’s easy to rush... don’t. The setup’s the foundation, and in Boot Hill, foundations mean everything.
Add Coffee and Water
Add half your 340 g of coffee grounds to the brewer.
Pour in 800 g of cold water — slow, even circles.
Let it settle a moment, then add the rest of the grounds and finish with the last 800 g of water.
Gently pat down the top with the back of a spoon — enough to make sure every grain’s kissed by water, none left dry.
The Wait
Cover it and let it steep for 12 to 18 hours... overnight or until dawn.
The longer it waits, the deeper the story gets.
The Draw
Pull the stopper and let the brew fall... slow and steady... into the decanter.
Don’t rush the drip; it’s earned its pace.
The Pour
What you’ve got now is concentrate... dark, thick, and honest. Cut it 1:1 with water or milk over ice, or drink it strong if you’ve got work to do before sun up.