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:
- Better taste (personal opinion). I can taste more of the nuances in my coffee (again, not a connoisseur)
- Less acidic than hot-brews (again, better taste… also if you have heartburn from regular coffee, this could help)
- 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.
- 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
- 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
- Grind your beans of choice coarsely (like for french press).
- Measure out 1/4 cup of ground coffee per every 1 cup of water. (I used 1 cup ground coffee + 4 cups of water)
- Add the ground coffee to your container of choice (French press, mason jar).
- Add water and stir.
- Cover with plastic wrap and leave 8-24 hours.
- 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.
- Store filtered coffee concentrate the refrigerator in a sealed container for up to 2 weeks
- Serve 1:1 ratio of coffee concentrate to water or milk of choice (over ice is my favorite).