Have I ever mentioned how much I enjoy iced coffee? I absolutely enjoy cold-brewed coffee. Jack and I own a conventional coffee maker, but we use it so infrequently that it is stored in a cabinet beneath the kitchen counter. I enjoy the richer, smoother, and less acidic flavour of cold brew. In addition, drinking a steaming cup of coffee on a hot summer day is impossible.
I purchased cold brew concentrate from the store for years until I discovered how simple it is to prepare at home. There are no extra ingredients required, simply coffee and water. And don’t worry about purchasing a new kitchen appliance. You only need a Mason jar, a fine mesh strainer, and either cheesecloth or a paper filter to prepare this cold-brew coffee. How easy is that?
What Is Cold Brew Coffee?
It is simple to mistake cold brew for iced coffee. Despite the fact that both are served cold, they are prepared differently. Iced coffee is made by brewing standard drip coffee with hot water, then allowing it to cool and pouring it over ice. Unsurprisingly, cold brew coffee is made using cold or room-temperature water. It takes longer to prepare (12 to 24 hours is optimal for me), but the flavour is less bitter.
How to Make Cold Brew Coffee
If you’re put off by cold brew coffee’s long steeping period, don’t be. It is simple to make a large quantity at once, so you may always have it in your refrigerator. Here’s my method:
First, grind your coffee coarsely. For this recipe, I do not advocate using pre-ground coffee beans. If you don’t have a coffee grinder, grind the beans at the store yourself, or acquire freshly ground beans from a local coffee shop or roaster.
Pour filtered water on top of the coffee grounds placed in a big Mason jar. I prefer a coffee-to-water ratio of 1:2 or 1 1/2 cups of ground to 3 cups of water. This makes a rather powerful coffee concentrate, so I’ll dilute it with cream or extra water before I drink it. More about that is provided below.
Stir to incorporate the water and coffee grounds, then let the jar sit for 12 to 24 hours at room temperature, covered. The longer the coffee steeps, the stronger the resulting beverage will be.
Then, filter the coffee. No one enjoys a cup of coffee with grinds at the bottom, thus it is essential to strain the cold brew thoroughly. I accomplish this by placing a strainer with a fine mesh over a bowl and lining it with cheesecloth. Additionally, you might line the strainer with paper filters. Or, instead of a Mason jar and a strainer, you could use a French press to brew and strain your cold brew.
Pour the coffee through the strainer and refrigerate it with the lid on.
When you are ready to have your coffee, pour it over ice and dilute it to taste with additional water or milk. My preference is almond or oat milk. Enjoy!
Cold Brew Coffee Recipe Tips
Fresh is best. Whether you’re brewing hot or cold coffee, freshly ground beans will always produce the most flavorful beverage. Why? The oils of coffee beans are released upon grinding. These oils are what give a cup of coffee its complexity and depth. After coffee beans are ground, these oils begin to evaporate. Therefore, coffee beans should be utilised immediately after grinding, when their oils have just been released and their flavour is at its peak.
Grind the coffee beans coarsely. Thus, they will be easier to remove from the coffee.
Adjust the ratios to taste. One of the reasons I enjoy making cold brew at home is that it is simple to tweak the flavour of each cup. If I’ve brewed a particularly potent batch of cold brew, I add more milk or water to each glass. If it is weaker, I simply add a splash. Feel free to add extra coffee, water, or milk to achieve the desired flavour and strength.
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