Cold brew coffee

Posted on | January 26, 2014 | 9 Comments

Coffee

Hey, it’s summer.

And surprise! It’s hot! Well, it’s not that hot *today* but it was stupidly hot last week, and we have another bout of 40°C weather coming up early next week.

What to do when it’s already 30°C at 7am and getting a bit too warm for coffee?

Never fear coffee addicts, there’s always cold brew.


Coffee

Cold brew coffee is when coffee grounds are steeped in cold/room temperature water. The ground coffee is mixed with cold water, left alone for about 12 hours, and then strained. That’s it, basically. Not only is it super easy – as long as you’re prepared – it’s also delicious.

So why cold brew? It’s not just so you can drink coffee cold. Brewing this way results in a very smooth, rounded coffee with much less acidity. IT IS DELICIOUS.

Coffee

The coffee can be brewed in almost anything. I use a French Press, with a ratio of 1/3 cup of ground coffee to 1.5 cups of cold water. It gets left out on the bench overnight, and then strained into a bottle after 12+ hours of steeping. The coffee then goes into the fridge, where apparently it can last for up to two weeks, although mine always gets drunk way way way before then.

Coffee

It’s meant to be a concentrate, but I don’t find that it needs diluting – I just add a generous amount of ice and off I go.

It’s going to be hot on Tuesday, but there’s enough time to prep some coffee. Go forth and cold brew.

Comments

9 Responses to “Cold brew coffee”

  1. Hannah
    January 27th, 2014 @ 10:24 am

    Totes been meaning to do this (even if the 40 I had here the other week was the minus kind), and seeing as my French Press is part of my heart, YES. Except how fine/coarse a grind should I use?
    Hannah recently posted..Chocolate Review: Toblerone Crunchy Salted Almond and Hershey’s Cookies ‘n’ Mint

    [Reply]

    Agnes Reply:

    Well I use a fine grind because I normally grind finely for the aeropress, but internets says to use a slightly coarser grind than for French Press. But tbh it’s such a hassle free process that I don’t stress much about it.

    [Reply]

    Hannah Reply:

    Thanks love! Guess I’ll just use the grind I always use in my French Press. I foresee my morning work coffee being upgraded, woot.
    Hannah recently posted..Chocolate Review: Toblerone Crunchy Salted Almond and Hershey’s Cookies ‘n’ Mint

    [Reply]

  2. Reanna
    January 27th, 2014 @ 2:57 pm

    I have only just become a fan of coffee, and this sounds perfect for the warm weather we are currently experiencing in Melbourne. Thanks for sharing :)
    Reanna recently posted..A Cheapskate’s Photo Journal

    [Reply]

    Agnes Reply:

    Hope you try it :)

    [Reply]

  3. Annette
    January 30th, 2014 @ 6:05 pm

    AAAH!! Now I know why the coffee was left out overnight! I did wonder. It sounds good –and it’s hot here too so might just give it a try. (Not hot like Melbourne though!!! :-))

    [Reply]

    Agnes Reply:

    Haha yes that’s why the coffee was out :)

    [Reply]

  4. Daisy@Nevertoosweet
    January 31st, 2014 @ 2:19 pm

    Hmmm yum but I’m afraid it might be too strong for me so I’ll definitely pour it over some ice-cream to make it like an affogato hehe
    Daisy@Nevertoosweet recently posted..Birthday Celebrations – Ganache High Tea

    [Reply]

    Agnes Reply:

    You always get your sugar hit in somewhere, don’t you? :p

    [Reply]

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