It’s summer and sometimes I just don’t crave hot coffee in the warmer months but yet still want my coffee. Everyone always says, oh just our your coffee over ice. NO, this is just not the same as what you get at Starbucks and I actually think its kinda gross. When I discovered cold brew several years ago I knew that did that trick! In the last year Starbucks has actually released at home cold brew packs. They are really great, however at a $11.95 price point to make 2 pitchers it still wasn’t as budget friendly as I wanted it to be though I do still buy them on occasion. If you want to go that route however you can find them here.
I started reading up on the cold brew process, looked at special pitchers and things and decided I would just make my own. It it actually really simple and only take a large jar, mesh strainer and cheese cloth, most items in which I already had at home.
I’ve been using the Seattle’s Best Dark Roast and we have been really big fans of it, but you can use any brand you choose. For us we like darker more full bodied coffees.
Pour your coffee grounds into a large jar. You will want a jar that can hold about 160-200oz. I’ve been using already ground coffee but if you buy whole bean don’t grind it super fine, leave it more coarse it will work better. After coffee is the jar add 10.5 cups of water and stir. The coffee likes to build up at the top so you need to mix it around. Place jar, closed in the refrigerator for no less than 12 hours and no more than 24.
Once coffee has set overnight you will need another container to strain it. I use a large bowl that my strainer fits nicely on. Place strainer on bowl, and then top with 2-3 layers of your cheese cloth. Begin to pour contents of the jar slowly into the strainer, allowing the liquid to seep through. I sometimes have to stop half way and empty my full bowl. You can push and squeeze the coffee in the cheesecloth to get in any extras. Pour your liquid into an airtight container. I use Mason jars.
This is is a coffee concentrate so unless you love super super strong coffee you will want to make sure to mix with water. We drink this every day so I like to make pitchers of it. You can also make it by the glass. My concentrate filled 4 of my mason jars.
To make a pitcher I poured 2 Mason jars of the concentrate into the pitcher and added equal parts water. If you still feel that’s too strong or not strong enough you can do less or more. One batch I added more because it tasted extra strong.
The concentrate can last about 3 months if sealed in your fridge. If you make a pitcher it’s good for about 6-7 days. It does tend to separate some so I stir it good each morning. I like to enjoy it over ice, with stevia in the raw and Califia Farms vanilla almond milk creamer.
Coffee comes first thing each and every day in this house, does it in yours?
I like to enjoy it over ice, with stevia in the raw and Califia Farms vanilla almond milk creamer. Coffee comes first thing each and every day in this house, does it in yours?
