I’m addicted to Cold Brew Coffee, it’s been love at first sip! I initially started making cold brew coffee at home because I saw so many people on Facebook & Instagram enjoying purchased-bottled-cold brew coffee and their rave reviews made me super jealous Unfortunately, we didn’t have any available locally so I did some research and my first brew turned out amazing!
I still wanted to try out the gourmet bottle cold brew everyone was raving about to make sure that what I’m going is “right.” While my parents were away camping, they picked me up a couple bottles of the most popular brand of cold brew I was shocked that my homemade cold brew is really close to the gourmet stuff and it’s much more affordable.. I still treat myself to the gourmet stuff when I have access so I can feel like a cool-kid!!
Why Cold Brew Coffee??
During the cold-brew process, time replaces heat.
A roasted coffee bean contains many compounds that are extracted during the brewing process. Some of those compounds, including certain oils and fatty acids, are soluble only at a high temperature. During the cold brew process, coffee beans are never exposed to high temperature. Deceptively simple, cold water brewing extracts the delicious flavor compounds (and some of the caffeine) from coffee beans, but leaves behind myriad bitter oils and biting fatty acids, including undesirable elements such as ketons, esters and amids.
These are the same bitter acids and fatty oils that surface to the top of your hot cup of coffee, and give hot-brewed coffee that familiar ‘bite’ (thus the reason that some 8 out of 10 people attempt to soften the acidic taste by adding milk or cream to their coffee).
How I make Cold Brew Coffee..
1. Coarse Ground Organic Coffee- Coffee is one of the most heavily pesticide contaminated crops so it’s imperative that you always select Organic Coffee, preferably free trade also. For the best result you want to grind your own beans at home (I use these organic coffee beans and this coffee bean grinder) – Remember you want a COARSE or French Press grind, a finely ground coffee will yield a cloudy liquid. Using pre ground coffee will still work, but you’ll compromise some flavor (I like this packaged coarse ground coffee).
2. French Press Coffee Maker – I combine 2 parts filtered water (we have 2 water filters, gravity feed and an inline under the counter) with 1 part coarse ground coffee in my french press coffee maker (I recommend this one). Put the lid on your french press, leaving the plunger up.. For 4 cups of water use 2 cups of coarse ground coffee, adjust to your taste of course. You can get around a french press if you want to do a couple strainings through cheesecloth and coffee filters, trust me a french press is much easier!
3. Time - Let your cold brew coffee steep for 12 to 24 hours at room temperature. The longer you let it steep the more concentrated your cold brew coffee will be, thus you’ll need to use less! I prefer a full 24 hours.. Press down the plunger of your french press and strain/pour your cold brewed coffee into a separate jar/bottle. (I use a quart canning jar with a plastic pour lid to store mine in the fridge)
4. Chill & Enjoy – Store your cold brewed coffee in the fridge. Enjoy your homemade cold brew coffee over ice, feel free to add dairy or non-dairy creamer of your choice and sweetener. I have about 4 ounces of cold brew coffee with about 1 cup of homemade coconut milk (my recipe) or canned coconut milk (I like this brand) – I don’t need any sweetener since the flavor is so amazingly smooth and mild, liquid stevia is the easiest to mix in if you want additional sweetness. Sometimes I’ll even drink it straight black! If you want a hot coffee, simply heat your cold brew coffee in a small pot on the stove.
Remember this is concentrated coffee and the caffeine is much higher than traditionally brewed hot coffee. Start out having 1/3 of what you’d normally drink, so that you don’t get all caffeine crazy!PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. However, I only recommend products or services I have personally used myself and trust.
Most often you will find Hayley in her kitchen, she has always had a passion for food and cooking. She resides with her husband, Ray (and black lab, Hercules) on a 6-acre homestead in rural, southwestern Pennsylvania. Together, they have a beautiful organic garden, raise chickens, forage for wild edibles and look forward to their summertime Sunday evening “mountain rides” in their Jeep.