Cold coffee is the most casual coffee for most people who aren’t that picky about their coffees. You can get a cup of cold coffee on most eateries or coffee shops around the streets. But, ten of those cups of those cups don’t compare to one good cup of homemade cold brewed coffee.
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What’s so great about Homemade Cold Brewed Coffee
Well, for starters,
- As a drink they are slightly sweet drinks that are smooth and superbly refreshing drinks.
- The cost is not as much as they do in the coffee shops.
- They can be stored and served on demand for busy mornings
- Making it is practically child’s play
- Cold brews are less acidic
- Besides, you can heat it up whenever you are in the mood for a hot cup of Joe.
(Tip: Coarsely-ground coffee beans make the best cold brew.)
Preparations for the Brewing
First, take a Kitchen scale if you have one. That will come in handy.
You’ll need 1 ounce (weighted) coarsely ground coffee with per one cup of water. That’s about 1/4 cup whole coffee beans yielding roughly ½ a cup ground coffee.
(Note: Metric system: 1 ounce is equal to 28 grams.)
End result will be a little less concentrate than the amount of water you used. However, you’ll dilute it with an equal amount of water now. That will be doubling your final yield.
Steeping Time
The steeping time for coffee beans are actually very flexible. You can adjust them with your routine.
You can steep over night that is 12 hours. You can also steep up to 18-24 hours if you care so specially. For an example, Starbucks steeps their cold brew for 20 hours.
If you accidentally step it for longer than that, don’t worry. It is not ruined. As a result, it will just taste a little more bitter than usual, that’s all. You might want to add a little more water into it later.
How to Strain for Cold Brew
You’ll need to strain the coffee grounds out of the water when you’re done steeping the coffee. Fine-mesh sieve or French press filters may not cut it. If you do a little digging, you’ll see that most people actually recommend using cheese cloth. But, Cheese cloths are very annoying to work with. So, I can give you another way around it.
Use the basket paper filters that splay out in a round seashell shape. Make sure your filter is made of very thin paper. Thicker material will take forever to filter the coffee through.
You can also try any small, thin, clean, lint-free, cotton cloth like a cocktail napkin. Just make sure it’s large enough to cover your sieve when draped across it. Best thing about it is that it’s easy to wash and reusable.
Instructions: One
- Place the coffee filter into a small fine-mesh sieve, or drape your cloth over the sieve.
- Place it over a pitcher or liquid measuring cup, and pour the concentrate through it.
- That’s it!
- In addition, I’d like to fill you in with a first class and easy to make Cold Brew Coffee Recipe. Here it is,
- Recipe for 5 cups of cold brew: 1-quart wide-mouth Mason jar; 1 ounce (28 grams) coffee per 1 cup water:
Ingredients
- 3 ounces (85 grams) coarsely-ground coffee (which is ¾ cup whole coffee beans turned into about 1 ½ cups* coarsely-ground coffee)
- 3 cups water (filtered water if available)
Instructions: Two
- Combine the coffee and water in a 1-quart wide-mouth mason jar.
- Let the mixture rest for about 5 minutes and stir it again; the coffee grounds will gain more water exposure this way.
- Put a lid on the container and refrigerate it for 12 to 18 hours.
- When it’s ready to strain, place a thin paper coffee filter or a small, thin cotton napkin, cloth or handkerchief over a small fine-mesh sieve (Whichever one you have collected).
- Pour the concentrate through the prepared sieve into a cup or pitcher.
- Let the liquid rest for a few minutes to allow the last of the cold brew to trickle down.
- Now, fill a glass with ice and fill it halfway with water.
- Then, fill the rest of the glass with cold brew concentrate and stir.
- And, Voila! You have yourself a perfectly refreshing homemade cold brewed coffee.
(Note: Cold brew concentrate will keep well in the refrigerator for up to 2 weeks. But, the best flavor will stay capsulated till the first week.)
Conclusion
So, like I said, you have come to the right place. Now you know how to make homemade cold brewed coffee easily at home and keep it in the fridge to serve whenever you desire. I hope I’ve helped and, as you go on a mission of making cold coffee, one day you become a self-proclaimed cold brew aficionado.
