Orange can add a fresh aromatic contrast to cold brew, particularly when the coffee already has chocolate, nut or citrus impressions. The archived Pull & Pour recipe uses 100 grams of coarsely ground coffee and 700 grams of water, a 1:7 ratio that produces a strong base. The source preferred substantial Central or South American coffees for this combination because delicate floral cups could disappear behind the fruit.
The source is inconsistent about orange quantity: its discussion settles near one and a half oranges, while its ingredient list specifies two, divided into eight pieces each. Treat that difference as a reason to adjust deliberately. Start with a modest amount of well-washed orange, brew in a clean food-safe container in the refrigerator, and separate the grounds and fruit thoroughly before serving. A paper filter can remove finer sediment after an initial coarse strain. Taste before adding ice or further water.
Keep notes on orange size, whether peel is included and the duration of contact, because these affect both aroma and bitterness. Change only one factor on the next batch. The original recipe's extended storage suggestion is not reproduced here as a verified shelf-life claim; a home-prepared fruit drink should not inherit a commercial product's storage assumptions. For a clearer comparison, prepare some plain cold brew alongside the orange version and evaluate both at the same serving strength.
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