How to make cold-brewed coffee

Let me start off this post by saying I’m no coffee connoisseur. In fact, I don’t even drink coffee every day– it’s more like a once-a-week treat for me—but I have been reading about cold-brewing coffee and decided to give it a try.

Five  advantages of cold-brewing:

  1. Better taste (personal opinion). I can taste more of the nuances in my coffee (again, not a connoisseur)
  2. Less acidic than hot-brews (again, better taste… also if you have heartburn from regular coffee, this could help)
  3. More versatile. You can serve it cold (or heat it up) and it still tastes good. I think that regular-brewed coffee tastes bland if you refrigerate it.
  4. No waste. Your cold-brewed coffee concentrate can last 2 weeks  in your fridge (and still taste good) and you can serve it one cup at a time
  5. Saves time. You can make a large batch and store the concentrate in the fridge and don’t have to make coffee every day.

How to “Cold-Brew” Coffee

Note: I used my french press, but you can use any container and filter it through a regular coffee filter at the end

  1. Grind your beans of choice coarsely (like for french press).
  2. Measure out 1/4 cup of ground coffee per every 1 cup of water. (I used 1 cup ground coffee + 4 cups of water)
  3. Add the ground coffee to your container of choice (French press, mason jar).
  4. Add water and stir.
  5. Cover with plastic wrap and leave 8-24 hours.
  6. If you are using a French press, slowly depress the plunger (it will have a lot of resistance because the grounds will have gathered at the top). If you are using a mason jar, use a coffee filter and slowly filter the mixture.
  7. Store filtered coffee concentrate the refrigerator in a sealed container for up to 2 weeks
  8. Serve 1:1 ratio of coffee concentrate to water or milk of choice (over ice is my favorite).
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