Something a bit different from me today in the leadup to July Favorites which I am hoping to post on Saturday.
It’s sooo hot in Vermont at the moment, we’ve had a really nice mild summer so far but it’s now hitting the 90s every day so it’s pretty uncomfortable and it’s so nice to skip the hot coffee and have a cold one instead. I find that every American coffee place likes to add tonnes of disgusting sugar and sweeteners and flavorings and grossness to their coffee but I’m not about that life so I’m just going to give you the basics – if you want to add that stuff that’s fine you HUGE WEIRDO okay I’m fine, ahem.
When I first wanted to start making this, I was convinced it was a really difficult process like maybe a distillery process or something, evaporation, extraction, I don’t know but I thought it would be really difficult. I asked my friend online who I knew drank cold brew to tell me how to make it and when he said “put grounds in a jug with water, brew for 24 hours done” I thought he was messing with me. But essentially it is that easy! Let’s talk about that. Here’s what you’ll need to complete the whole process (coffee grinder not pictured: you don’t need one if the place you get your beans will grind at whatever coarseness you want!):
You want to start off with quite a coarse grind of coffee. I’m talking, you should be able to identify chunks of coffee bean individually. I’m still learning how to use my cute little Krups coffee grinder but this grind took me less than 5 seconds of wazzing to create so take it super easy. Don’t worry though, you’ll know if you make it too fine, and you can always adjust next time!
So you want to do about a 1:8 coffee:water ratio, sometimes I do a little more (like today) because I was right at the end of a pre-ground bag. I use Mason jars (quart sized) because I think they’re the best size for a one-person coffee drinking household but if there are more than one of you in your house that drinks coffee then you might want to use a large measuring jug or something. You do you boo!
Then just add cold water til it’s almost completely full – you want to leave a little room for shakeability if you’re using a jar.
Put it in a cold part of the fridge for up to 24 hours (any more and you risk the coffee being a little bitter). The reason it brews for so long is thus: hot water or steam speeds up the extraction process a LOT. So think of this as a slow-brew. I think that brewing coffee cold and slow really creates a smoother taste, it really takes the edge off the bitterness that can come with fast extraction methods.
You want to give your coffee 2-3 good shakeups in that 24 hour period. I usually try to shake it really thoroughly at the 2 hour mark, then about halfway if the time is appropriate, then NO LESS THAN 2 hours before I am going to filter it. You want as much silt on the bottom of the jar or jug for the filtering process.
IT IS TIME!
For that, grab a piece of kitchen towel (or cheesecloth if you have it spare) and double it over then place that into a funnel. I usually just grab another Mason jar (they were $10 for 12 at Walmart!) and put the funnel into that, like so:
Then carefully pour the brew into the funnel, a bit at a time, not letting the funnel get too full. You’ll end up with paper towel full of yucky silty groceness which you should throw in the trash, and a delightful jar full of LIQUID LIFE.
Then all you need is an amazing mug from which to drink it, or a fancy glass if you are a fancy person which I can get behind but currently I do not own any fancy glasses for drinking cold beverages from.. well.. I do.. but they are wine glasses. I need some of those hexagonal glass ones you know? Anyway.
Add some milk if that’s how you like your coffee, I do, but it’s by no means necessary as it’s a delicious smooth beverage all by itself.
I hope you all enjoy your coffee in whatever way you prefer, as often as you want. That is my wish for all humankind. ❤
PS. Guess what just happened to me…
Greatest day of my life.. will review the welcome pack when I get it! I’m going to my first VIB Rouge event on Sunday as well 😀