I think cold coffee is taken for granted. It’s a simple pleasure, one that some of us simply cannot live without during the summer months (although I am shameless about having hot coffee in the summer and cold coffee in the winter… such a rebel). There are two ways to have cold coffee: 1) Place hot coffee over ice, and 2) Cold brew. They say a good cold brew is far superior than that of option number 1, as a result of the shock in temperature change. The hot coffee is turned a bit sour, and thus the coffee is not as naturally sweet or clean. With that said, I pour hot coffee (and espresso) over ice frequently and enjoy it either way. Then again, I like a lot of milk in my coffee and so “they” also say that I am ruining coffee altogether. Whateves.
Moving on. Cold brewing does certainly have a different taste than the alternative, and I enjoy it so. It’s a very clean, refreshing, SWEET taste. I love to add just a little milk and when I’m feeling especially naughty… a splash of caramel and vanilla syrup – but shhh!
HOW TO MAKE COLD-BREWED COFFEE //
There are many devices that will work. I’m going to assume you do not have a Yama Cold Brew Drip Tower, or otherwise I’d be jealous. Not allowed. In which case, you will most likely want to use a simple pitcher and strainer, or as I’ve used, a French press. They work on the same principle, but the latter is just more convenient.
- Place the coffee grounds in the chosen container (pitcher or French press). I use about 1 heaping tablespoon per 4oz of water, more or less according to personal preference. For maximum pleasure *wink wink*, grind your own coffee just beforehand, and choose coffee you’ve either roasted yourself or purchased from a local roaster. Seriously people, this is where it makes the difference! Read more about grinding your own coffee here…
- Pour water into container over the coffee. Room-temperature water works perfectly.
- Stir to make sure all the grounds have been thoroughly moistened.
- Cover and place on the counter or in the fridge over night, for at least 12 hours.
- In the morning, filter – Do this by plunging the French press by straining the coffee through cheesecloth or a fine-mesh sieve two times into a separate pitcher.
- Pour over ice, and enjoy with your favorite fixings. (Unless you are a coffee-Nazi) Add almond milk, soymilk, half and half, or even water to dilute it a bit… Serve with pumpkin bread or something extra calorie-defiant. Delicioso!!