It’s warming up! Which means it’s cold brewed coffee season in our house. Have you discovered it yet? It’s amazing. It tastes as good as coffee smells!
It seems to taste sweeter as it has never come in contact with heated water, and so has a different chemical profile from coffee created using a normal brewing method. It has a much lower acid level and so is smoother, but with all the kick you want from your coffee!
It’s really simple to make, and once you try it, I defy you not to continually keep a batch in the fridge. Particularly through the warmer months when you desperately want a coffee but not the heat that goes along with it.
The only downside is that it does take time, about 12 to 15 hours. Thankfully after waiting that long you have a delicious coffee concentrate that makes a lot more than one cup. I certainly wouldn’t recommend drinking it straight by the mug full. It’s very strong and the caffeine kick may have you awake for weeks!
To make it, you take your favourite blend of coarse ground coffee like you would use in a filter coffee maker or plunger coffee brew. Add about 80 grams of coffee to about 800 ml of cold water. Stir and let sit on your kitchen bench or in the fridge overnight or for at least 12 to 15 hours.
Filter the coffee through coffee filters. I use two filters (one inside the other) for added strength so that when the filtering slows down, as it inevitably does, you can gently squeeze the remaining coffee out without creating a coffee grind explosion. Or you could filter your coffee twice… and be more patient than me.
To drink it, you add sugar (a simple syrup can make it easier to mix in), cold water and/ or milk to taste. I generally use a 1:4 ratio of coffee to milk and drink it sans sugar as I love my coffee milky but strong.
It also tastes fabulous with an added scoop of good quality vanilla ice-cream for that something extra!
P.S- I’ve been using the Mason Shaker I helped fund through Kickstarter for my cold brewed coffee. It’s shown in the photos above.