Cold brewed coffee is a method of brewing coffee without hot water — it results in a super smooth cup without any of the bitterness of hot-brewed coffee.
Starbucks has recently come out with its on cold brew, charging at least $3.50 for a cup of ice, water, and coffee. While I might pay $3.50 for a cold brew at some of my favorite coffee shops in the Bay Area (B2 in San Jose, CA has their cold brew on tap!), I have to say that their cold brew tastes pretty much the same as their regular iced coffee (hot-brewed coffee chilled to room temperature poured over ice). Here’s a DIY guide to making your own cold brewed coffee — while it requires a bit of forethought and action, I find that making your own cold brewed coffee will save you both time and money in the end. Plus, you get to use your favorite beans!
This recipe is adapted from Blue Bottle Coffee:
COLD BREW COFFEE
272 g coffee beans
1 L (1000 g) of water
1. Weigh out your beans, and grind them until they are fine enough for an Aeropress.
2. Dump the grounds into a large pitcher, and slowly pour in cold water in concentric circles over the grounds. Give it a quick stir to make sure that none of the grounds are still dry.
3. Let it sit for 8-12 hours at room temperature (I usually let it sit overnight).
4. After 8-12 hours of brewing, if you don’t have a fancy filtron, you can always pour the coffee grounds mixture into a French Press to separate the grounds, or even pour it through a coffee filter (this is extremely slow but leaves you with minimal sediment).
5. Serve over ice and dilute with water if you want (this recipe makes a pretty concentrated cold brew!) Add simple syrup and creamer as you please.
*You can keep this cold brewed coffee in the refrigerator for about 1 week.
Experiment with different types of roasts (my favorite is medium) and beans!