Your cart

Whip Up a Batch of Cold Brew this Summer


Not to be confused with iced coffee, cold brewed coffee is the process of steeping coffee grounds in room temperature or cold water for an extended period, usually 12 hours or more. Because the coffee beans never come into contact with heated water, the extracted flavor is lower in acidity creating a smooth and somewhat sweet brew. There are also high levels of caffeine in a cup of cold brewed coffee compared to hot brewed coffee. 
2 cups of the freshest roasted ground coffee beans you can find
4 cups of room temperature or cold, filtered water
Coarsely grind fresh roasted beans until you have two cups. Place coffee grounds in a pitcher and add the 4 cups filtered water. Cover and let 'steep' for a minimum of 12 hours. Line a fine-mesh strainer with a standard coffee filter and fit it over a medium bowl. Working in batches, slowly pour the coffee into the filter until all of the liquid has passed through the strainer (the coffee will pass through in a slow stream; don’t force it through); stop when you reach the solids at the bottom of the pitcher (don’t pour them in). Discard the grounds and the contents of the strainer. The result is a coffee concentrate that can be diluted 1:1 with water or milk, and can be served hot, over ice, or blended with ice and other ingredients such as simple syrup, vanilla or chocolate. 

Leave a comment

Please note, comments must be approved before they are published