How To Make Killer Cold Brew
It's hot. It's unbearably hot. It's the kinda hot that makes you hate yourself for wishing winter away and makes you want to get down on your knees and beg for rain. I've never been much of a summer fan- I enjoy going to the beach and playing on jet skis and hiking with my girls, but man... does it need to be in the triple digits when we do it?! It's consistently been a high of 90-98 degrees with a few days reaching as high as 102 for the last few weeks. 0% chance of rain and not a cloud in the sky. It's currently 10am and already 75 degrees. This has been me for the last two months:
Seriously, just give me fall or give me death because I'm slowly melting.
Because it has been like living in an inferno, I haven't been able to drink my usual morning coffee. There's just something so off-putting about dumping a hot beverage down your throat when you're sweating like a mad man. So, in order to keep my Starbucks budget in check, I started researching how to make my own cold brew, and after quite a few weeks of trial and error, by George, I think I got it. Lesson one: don't just make a pot of coffee and dump ice in it. You'll be in for a watery, sad surprise.
- 1 1/3 Cups of ground coffee (the fresher the better)
- 4 Cups of cold water
- 2 big ole mason jars
- a cheese cloth (or a super fine mesh strainer if you happen to have one)
Start by adding the ground coffee to one mason jar and top it with the water. Stir with a wooden spoon (metal can effect the coffee's taste). Pop the lid on the mason jar and then give it a good shake- this is optional, but I don't know, I kinda like to shake stuff up. Stick that bad boy in the fridge for at least 12 hours. I know, I know...that's an eternity, but trust me. It's worth it. Do it before bedtime and you'll wake up to deliciousness. 12 hours later, take it out and give it another good shake. Put the cheese cloth over the opening of the jar and then strain the coffee into the clean mason jar. This can be a bit of a messy process, as evidenced by my photos. This is going to create a coffee concentrate which is meant to be diluted. I like to use a 1:3 ratio. You could keep the coffee concentrate in the fridge and mix it with water every time you want to have some, but I prefer to make a huge ready-to-drink batch and use it all week. Once the coffee concentrate has been completely strained into the mason jar, you should yield about 2 and a half cups. Pour that into a large pitcher, and then add 6 cups of water and give it a good stir. To serve, pour the cold brew into a glass, and add any garnishment you'd like- cream, sugar, syrups, etc.
When coffee is brewed cold, it produces a drink that is 65% less acidic than regular hot-brewed coffee. It is less bitter, and even slightly sweeter. This makes it easier on your stomach and also produces a lower caffeine count, which can be great for those who are sensitive to it.
I hope you enjoy! Let me know if you give it a shot or if you have any other tips & tricks to the cold brew process!