Are you enjoying the warmer weather? I sure am. I’m loving opening the windows as soon as I’m up in the morning and sipping my coffee while eating pancakes and listening to vinyl. Perfectly idyllic. Now you may be thinking, “How can you drink hot coffee when it’s so hot outside!?” That’s the trick, I’m not! I’ve been making my own cold brew coffee by the gallon for years. It’s my favorite way to drink coffee in the summer, so I can still get my fix without melting my face off. Now, mind you, there is something therapeutic about a tossing back a hot cup of coffee, and its still my preferred way to eat scones, but cold brew coffee with some cream and a hint of sweet is my go-to to beat the summer heat. And I want to teach you how to make it.
I first started making cold brew a few years ago. My husband, then boyfriend, and I had just moved into our first apartment solo and we were pretty broke. We wanted to figure out how to stretch our groceries even further and my friend, who had been making cold brew for a while, showed us how. It’s super easy, and great for when you just don’t have time for the coffee maker in the mornings. It’s also highly concentrated compared to regular drip coffee, so you really get the most out of your bag. Once it’s ready you can use it all sorts of coffee based creations.
It is really easy to make cold brew coffee. All you need is coffee, water, a filter method of some sort, a jug, and time. To make our cold brew I use freshly ground coffee beans, the variety changes based on what I can afford and what I’m in the mood for. As my readers know, coffee comes in flavor varieties just like wine or tea does. I personally prefer to use Rwandan coffee beans because I like the flavors they produce, but whatever you like will do. Make sure it is finely ground, so that the water can really get in there and pull the flavors out. As we learned in my previous post, caffeine and most of the flavor compounds in coffee are water soluble. So by soaking the grounds in water you are really able to pull out all of the good stuff.
I usually use a 3:1 ratio, so 2 cup of coffee grounds and then 6 cups of water in a gallon Rubbermaid pitcher. And then I let it sit at least overnight and up to 24 hours in the refrigerator. The benefits of this low and slow steeping method is that it pulls out ALL of the flavonoids and thus you get a more complete, less acidic flavor, and all of the caffeine. This also means that the coffee is very strong, and I need to cut it with water and or cream, so that I don’t get the shakes.
Once the coffee is done steeping, or I’m done waiting, I’ll run it through a coffee filter over a fine sieve: twice, because I’m fancy and dislike crunchy coffee. You only have to run it once. You also can use any variety of filters, if you have a reusable fine mesh sieve, and I mean really fine, that would work well or, cheese cloth. Then pop it in the fridge to keep cool and fresh for about two weeks, if it lasts that long, and drink at your leisure. Cold brew coffee can be used for a variety of other uses as well. You can blend it with your cream and ice to make a frappe, or dunk lady fingers in it and layer with sweetened mascarpone to make tiramisu, or freeze it into ice cubes so that you never have watered down coffee. However you use it, cold brew is easy to make, and great to have around the house.
What do you think? Have you had cold brew coffee before? Do you make your own? Have you ever tried to make infused Cold Brew? I want to hear from you so, please, comment below or email me at email@example.com!