Cold Brew Got Me Like
Every time someone tells me they don't drink coffee in the summer because it's too hot, I cry a little. For them, I mean. Because it means they haven't yet been introduced to the beautiful thing that is cold brew coffee. Or, they have, but it's an elusive special occasion drink they order from the cafe sometimes. Well no more I say! Just because it's summer doesn't mean you can't be caffeinated, and you don't have to go to the drive thru to get it. Not anymore, at least. Because today I've got a Cold Brew Coffee recipe that is not only easy but it's less expensive than the store bought stuff to boot.
It takes a little bit of equipment, but you probably have most, if not all, of this stuff in your kitchen already. And it takes a little bit of time, but that's mostly just just letting it sit on the counter for a while to steep. Basically - don't be intimidated when I say sieve and 36 hours a little later on. Trust me - it's worth it. And it really is easy.
Cold Brew Coffee
Makes: 6 Cups (48 ounces) | Hands-on Prep: 10 Minutes | Steep: 36 Hours
- 3 ounces of your favorite coffee, coarsely ground if you can manage it. (I like San Francisco Bay!)
- 6 cups filtered water (or tap water if you like your tap water)
It feels silly to even call that an ingredients list, but here we are...
- 2 half-gallon jars (I like these from Ball, but I also have one from IKEA that I use which is in these photos as well). Just make sure it seals well.
- 1 Medium Mesh Sieve
- 1 Small/Medium Funnel
- Cheesecloth (yes - it's necessary!)
- Pour the coffee in the jar. Pour the water over the coffee. Walk away... for 36 hours (at least). Trust me on this one. Cold Brew takes a while, but the smoothness and richness just can't be beat. So let it hang on the counter or on the window sill for a little bit. It'll do its thang while you do yours. If you feel so inclined, give it a shake every once in a while
- Once it's steeped, assemble the straining device. You can see it pictured above, but basically, it's (from the bottom up) clean jar, funnel, sieve, and at least 4 layers of cheesecloth. Shake it up, shake it up, whoa, one last time, then pour that goodness into the cheesecloth, slowly.
- Store in the refrigerator for up to 6 weeks!
I toss the grounds (they're compostable!) and use my cheesecloth a few times before I switch it out for a new piece, just rinsing well in between batches.
I'm not a sweet coffee drinker, but even if I was, I don't think I'd feel the need to sweeten this stuff. It's so rich, it smells almost like chocolate. Pour it over ice, add a little bit of half and half, and enjoy. If you're feeling like a little sweetness, I suggest it in the form of dark chocolate on the side.
Okay - now go! Go forth and make your cold brew. But first tell me - how do you take your cold brew? Are you a straight black kind of person? Do you like your cold brew with some sugar? Maybe the other way around?
Happy Friday, folks! I'm in Houston this weekend on a fun blogging trip with my friends at Moms Without Answers - so remember to follow me on Instagram for some fun snaps of our shenanigans in the Lone Star state (my home state, actually!)