Smooth cold brew coffee is easier to make than you think. You can make cold brew coffee in a mason jar overnight for a refreshing caffeine boost the next day. Less acidic, sweet and addicting….you’ll be sipping this long into the cooler fall months.
I’m sure you all have heard the cry from one of your friends……”Must.Have.Cold.Brew.” I see it pretty frequently from a couple of my Facebook friends and I always see it featured on Instagram. Those lucky dogs. I say this because MOST of the time when I have the chance to stroll into my local Starbucks without my pint-sized boss in tow and order one venti cold brew with cream and sugar….they respond with “We’re all out today.” 🙁 Cue epic adult-sized tantrum. I think I’ve scored a commercial cold brew coffee exactly 3 times this summer. THREE. And let me tell you this…it was enough to become seriously addicted. So, those lucky few….those newly converted cold brew addicts….I have news for you. I recently received word that your new bestie…the cold brew coffee….it’s going away soon, at least until next summer. And if you’re not a pumpkin spice latte fan, this is sad, sad news.
BUT…as always….I have fixed the problem for you. Well, I really fixed the problem for ME because one cannot live on THREE cold brew coffees all summer long and still be considered hip. I got, seriously, tired of being defeated almost every time I went to Starbucks and had to leave with a KIND bar and a Caramel Macchiato when it’s 100 billion degrees outside. Now, I don’t have to even leave my house to get my cold brew fix because I make it at home. And a big batch of it lasts me about a week….that’s even with two people tapping into it every single day. It takes about 5 minutes to whip it up and then you have to wait…..a long time, like 12 hours….so planning your cold brew is crucial. You should get started today.
I begin by procuring a huge mason jar. This was harder than I thought it would be because…did you know it’s canning season? So, the huge jars were hard to find because everyone is stocking up for winter like a bunch of squirrels. I succeeded in finding a 10 cup mason jar so I could make a double batch in one session. The magic formula for me was one cup of coarsely ground coffee beans to 4 cups of water. I felt this was best in achieving a strong cold brew concentrate without it tasting overly bitter. Mix it all together in your mason jar and then lid up. Allow the mixture, which will look pretty nasty, to steep on the counter overnight. The longer it steeps, the more flavorful the concentrate will be. Line a fine mesh sieve with a paper towel and place the sieve over a large pot or bowl. Strain the concentrate and the return the strained concentrate back to the mason jar. Discard the grounds. Lid up the jar and store in the refrigerator for up to two weeks.
When you’re ready to use, mix 1 cup concentrate with 1/2 cup of water. This is a little strong and how I prefer my cold brew….if you want it stronger or weaker, feel free to adjust according to your liking. Sweeten with a little simple syrup and ice cold cream. And you have one refreshing energy booster. It’s great for a crowd because you can make big batches and serve it with some pretty paper straws. It goes extremely well with these colorful canapés or this Pinterest favorite coffee cake! Now….when Starbucks discontinues your cold brew coffee….you can come back and thank me. 🙂
How To Make Cold Brew Coffee
- 1 cup coarsely ground coffee beans (I prefer a darker roast for deeper flavor)
- 4 cups cold water
- 1 mason jar
- Place the coffee grounds and cold water in the mason jar. Seal and steep for 6-12 hours...or overnight. Strain through a fine mesh sieve lined with a paper towel. Return the concentrate back to the mason jar and discard the grounds. Refrigerate in a sealed container for up to 2 weeks.
- To serve, stir one cup of concentrate with 1/2 a cup of water and serve over ice.