It's cold brew season. If you have leftover coffee from your "hot brew" in the morning, go ahead an put ice in it. If you're looking for less bitterness in your iced fix, try this cold brew recipe. The coffee steeps for 12 hours in your refrigerator creating a nice body and exceptionally smooth cup perfect for summer coffee drinking.
What you'll need:
- Fresh roasted coffee coarsely ground. Start with 3/4 cup of grounds for 4 cups of water. The grind should be roughly the size of coarse table salt...this is very important! If you used medium or finely ground coffee, you'll end up with grounds in your finished drink and the coffee will over-steep.
- Cold or room temperature water
- French press (try this stainless steel double wall model...'cause you can't break it). If you don't have a French press, you can use a glass container, but you'll need a fine mesh strainer and cheesecloth.
- Spoon or other manual stirring device
- Add coffee grounds to your French press or glass container.
- Pour water over the grounds.
- Stir to combine.
- Refrigerate for 12 - 16 hours. We like to put a batch together at night so it's ready to go in the morning.
- After the coffee has finished steeping, filter the grounds from your liquid. If you're using a French press, simply filter the coffee like you would hot coffee.
- Store cold brew in a resealable container. It stays good for 3-5 days.
If you're looking for an even easier way to make cold brew, we recommend using the Hario Mizudashi Cold Brew Pot.