This thirst quenching cold brew coffee provides the same pick me up as it’s steamy ancestor and is great for those hot summer afternoons.
One of my very first coffee drinks that wasn’t from my grandfather’s Stanley thermos, was actually recommended by the very same person who has helped start my blogging adventure. We were visiting a college campus and took a break near the campus Starbucks. I was 17, and knew nothing about coffee and she was like, “you’ll probably like this”. Two Mocha Frappuccinos later, I had enough energy to read the library, take the GRE, and apply to Grad School all before lunch. P.S. I did not attend college that following year.
That is where my love for cold coffee began. As much as I love coffee, to be honest, there are just times where a steaming cup of joe won’t cut it. Like right after an early morning run or in the middle of a hot afternoon, for a couple of examples. So, I supplement with this chilled version during those times to keep me going.
The Best Coffee for Cold Brew
As with most coffee recipes, the type of roast used depends on your personal preference. For the best cold brew, I typically stick with medium to dark roasts. That doesn’t necessarily mean that you have to do the same. In choosing the perfect roast for you, things to keep in mind are acidity, flavor, and brew time. The general rule of thumb is the lighter the roast, the higher the acidity, and the longer the brew time (for cold brew).
How to Make Cold Brew Coffee
Brewing cold coffee couldn’t be any easier. The easiest way is to use a cold coffee maker. Toddy and Takeya are both good options with the latter being my favorite for reasons of simplicity. I recently bought a cold brew infuser from World Market that works great. If you don’t have a cold coffee maker, no worries! I spent years just putting coffee and water in a glass container to strain into my cup when I was ready to drink.
Tips for the Best Cold Brew Coffee
Choose the right roast for you. As mentioned above, I would recommend a medium to dark roast but that is not an “etched in stone” rule. By all means, choose whatever your taste buds prefer. If you do choose a light roast, however, make sure you increase the brew time to about 24 hours.
Consider flavor blends. When it comes to hot coffee, I’m typically not a fan of flavor blends. But with cold coffee, it’s a different story! Iced Hazelnut Coffee is one of my favorites. I’ve used other blends, such as a Vanilla, that also produce some pretty tasty beverages.
Add milk or a non-dairy substitute. While I enjoy the occasional latte or cappuccino, I usually drink my coffee black. Again, with cold brew, my preferences are different. 2-3 ounces of milk helps create a creamy texture and provides a touch of sweetness that helps balance the drink. Almond, cashew, macadamia, or oat milk are great substitutes here.
Mind the grind. If you are grinding your own beans. Make sure not to go too fine, or you could end up with a bitter brew. A medium to coarse grind is ideal for cold brew.
These are two of my favorite cold coffee drinks:
Cold Brew Coffee
Ingredients
- 12-14 tbsp of ground coffee
- 1 quart of water
Instructions
- If you’re using a specific cold brew device, follow those
instructions. If you’re doing your own thing, then this should produce some
tasty cold brew: - Place 12-14 tbsp of ground coffee into approximately 1 quart of water.
- If the grinds aren’t in an infuser, give it a quick stir.
- Place in refrigerator for 8-12 hours.
- Then, you’re ready to enjoy.
I typically make this in the evening and let it sit overnight. I recommend enjoying this within 7-10 days.
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