I think it is safe to say that I love coffee with all five senses. I’m an addict, okay? It’s not even about just drinking it to get my caffeine fix, but it is also the process of getting the final product. It is part science and art mixed. So, it is very lucky I moved to Washington where they truly worship coffee. There is nothing like starting off a cold, wet day with a hot cuppa joe.
However, as the glorious summer weather rolls in, we tend to set our sights on something a little colder. My weapon of choice? Cold brew. It is smooth with little to no trace of acidity. But don’t let that fool you! Apparently, the caffeine content is much higher.
I thought with the high price tag at the coffee shop, cold brew was unattainable only to be made by cool baristas. Well, I’m here to clear up the rumors. You can make it at home! I studied a few different formulas, and here is what I landed on.
What you’ll need:
- Coffee beans (I used a 1:4 ratio, so 1 cup of ground coffee to 4 cups of water)
- Jar/pitcher/any container
- Coffee grinder
- Some way to filter your product (I used my Chemex)
What you need to do:
- Grind the coffee beans coarsely. If you grind the coffee too fine, your final product will be cloudy.
- Place the coffee grounds with water in a container. Make sure the grounds are saturated with water.
- Cover and either leave it at room temperature or the refrigerator.
- Now, this is the hard part. Wait 12-24 hours.
- Filter the coffee grounds and water mixture. I used my Chemex with a filter. Some people use a fine mesh sieve with a filter.
- Place some ice in a glass, dilute with equal part water, milk, or in my case, almond milk.