Do you enjoy those fancy cold coffee drinks that you find at big chain coffee shops? The ones that taste really yummy, but cost like $5 a piece? I do! I love iced coffee and those “coffeechino” drinks. But I don’t like how much they cost and I really don’t like all of the hidden, unknown ingredients. So I recently decided to begin creating my own….YUM! Now, let me say that I’m not a regular coffee drinker. I don’t own a coffee maker, but was looking at my options for making the coffee that would be the base of any cold coffee drink that I would create. I stumbled upon directions on how to cold brew coffee and love how easy it is to do!
There are also some great benefits of cold brew coffee!
- Cold brew coffee doesn’t begin to taste stale the next day like hot brewed coffee does! In fact, you can make a larger batch and store it in the refrigerator for up to 2 weeks and it should keep it’s flavor well!
- Cold brew is less acidic. Hot water releases oils from the coffee bean that are highly acidic. These oils are not released during the cold brew process. That acid helps to give hot coffee that burnt taste that people know. This makes it much better on both the stomach and tooth enamel!
- More flavor! You will be able to taste more of the subtle flavors of the coffee with a cold brew coffee. So you will want to choose a better quality bean rather than a cheap coffee. But since you won’t have to pay $5 per drink at the local coffee shop….then you can easily afford a higher priced, better quality bean. I always choose a nice free trade, organic, decaf bean.
- Cold brewing is super simple. Seriously! You will be amazed at how easy it is!
Cold Brew Coffee
- 3/4 cup ground coffee
- 3 cups spring or filtered water
Place the ground coffee into a quart mason jar or pitcher
Add the water
Allow it to sit for 12-24 hours
Line a mesh strainer with some cheesecloth
Place a bowl beneath the strainer and pour the coffee through.
Store strained coffee in a lidded jar or other container in the refrigerator.
Mixture will keep for up to two weeks.
Makes approx. 2 1/2 cups