Cold brew coffee is an easy way to get your coffee fix each day – make it ahead of time and then fix to your liking, no machines required!
Do you know what’s amazing? Having coffee at the ready every morning. Once I learned how to make cold brew coffee, my mornings became a whole lot easier. Instead of scooping grinds, putting them into the pot or Keurig, putting in water, and waiting the long, long minutes it takes for my elixir of the Gods to be let down, I simply go to the fridge, pour the pre-made coffee concentrate, water, and milk into my cup. THAT’S IT. And let me tell you – when I’m exhausted and have a toddler whining, any minutes I can shave off my morning routine are a blessing.
Not only is cold brew quick and easy, but it’s delicious. It’s less bitter and more smooth than traditionally brewed coffee, and you can make it as strong as you’d like since you choose how much to water down the concentrate with each cup.
Here’s what you need:
Coffee (I recommend a medium strength)
Yup, that’s it. In this picture I’m using half decaf – sometimes I make half-caf on weeks I know I’ll be drinking a lot of coffee. Perk #57232459 of making cold brew coffee: you can customize your brew! Also, if you’re like me you have at least 2 half used bags or cans at any one time. With cold brew, you can use up the last of different bags in one batch.
The rule of thumb fo how to make cold brew coffee is 1/3 cup coffee grinds to 1 cup water. I usually end up using 4 cups of water because it’s what fits in my container and it lasts me about a week. Add the coffee to your container. I use this gelato jar because the line is just about 1 1/3 cups of coffee, so I don’t even measure anything anymore. If you start making it weekly, I recommend either finding a jar that has a line of some sort or marking your jar to make life easier. Add your water and stir or shake.
Let it sit on your counter for at least 8 hours but no more than 24. If you think you won’t have time to strain in the next 24 hours, throw it into the fridge for up to 72 hours.
Your last step is to strain. I have used both a colander and a fine mesh for this. Grab your straining device of choice and line it with one of the following: a coffee filter, 2 layers of paper towels, a square of fabric, or cheese cloth. I usually use paper towels because I always forget to get coffee filters at the store. Put the coffee concentrate into a jar and refrigerate. You’re done!
EDIT: You can also put a coffee filter on the mouth of another jar and secure with a rubber band, then pour onto the filter.
You will probably have to play around for a bit to find your strength preference, but I use about 1/3 coffee, 2/3 water and then add milk of choice and sweetener to taste.
I’ve also found that if you boil your water and then add it to the cold concentrate, you’ve just made yourself a nice hot cup of coffee.
Have you ever had cold brew coffee? Have you ever made it? Let me know in the comments!