I love coffee. Hot or cold. It makes me happy. There is rarely a day that goes by that coffee is not the first thing I have. Normally I would just have regular brewed coffee first thing in the morning, but I have a new favorite way to prepare it; cold brew. While it takes a little forethought, it really doesn’t take any more time to prepare in the morning. Cold brew coffee is super smooth and less acidic than regular brewed coffee.
For Christmas last year my husband got me a cold brew coffee pot. While I love it and the convenience of it (pictured below) you can make cold brew without any special tools.
This makes a concentrate. When you have your concentrate made you could drink it straight if you want it super strong, but it is meant to be cut half and half with water. You can drink it hot or cold.
First, fill the infuser tube with coffee grounds, or, if you don’t have the special pitcher, put 1 cup of grounds in a quart mason jar. It is suggested that you use a medium to coarse grind for your grounds for cold brew, but any grind will work. When you go to strain your grounds out the coarser grind makes it quicker, but either one will work.
Next you pour the water in over the grounds. My carafe has a max fill line. If you are using the quart jar you will want to fill it all the way up (leave just enough room to stir).
Once you have filled it with water, if you are using the carafe then just put on the lid. If you are using a mason jar give it a stir to make sure all the grounds are distributed in the water, finish filling up the jar and put a lid on it.
Now you wait! You can leave this on the counter or put it in the fridge. It is going to take a minimum of 12 hours, 24 is even better. When that time is up you want to get the grounds out of the concentrate.
For my carafe I pull the infuser out of the concentrate. I like to set it in a bowl to let the remainder of the liquid come out of the grounds and then pour that back into my pitcher. (I don’t want to lose a drop!) My pitcher has a very fine metal filter. It does a good job keeping the grounds in place, but it is not going to catch very fine sediment from the grounds. This sediment will pretty much stay in the bottom of the carafe though so you can leave it, or you can go through the process of straining it if you wish. With the mason jar method you will need to strain out the grounds. You can do this through a coffee filter, paper towels, or a nut milk bag.
After your coffee concentrate has the grounds removed you can store it in your fridge for a week. You can enjoy your cold brew hot or cold. Prepare it the way you would any other coffee with your choice of sweetener or creamer. And if you really develop and addiction to cold brew, you may want to look into this gallon sized jar!
Above is the cold brew, heated up and frothed with my favorite toy, my frothing tool.
This is a picture of the cold brew, black, over ice.