Doesn't this look refreshing?
As always, I’m late to the party. I’ve been reading and hearing about cold brewed coffee concentrate for 2 or 3 years and it seemed like something I’d like to try. Lee enjoys iced coffee, and frappucinos, so I knew he’d like it home-made and less expensive. This has been my foray into the world of cold brewed coffee and I’m happy with the results.
I did some research, mostly looking for a recipe and instructions. It turns out that all of the recipes I found were very similar so I just grabbed one and got started. The equipment needed can be very low tech, as mine is, or you can actually buy cold brewing devices if you have the big dollars to spare.
One of the benefits to cold brewing is that the coffee has a much lower acid content when cold brewed. If the acid in coffee bothers you, give this a try. You can use it for hot coffee too.
Here are the instructions, along with my tips resulting from trial and error. This “recipe” will make approximately enough concentrate for 12 servings.
Cold Brewed Coffee Concentrate
2 cups of ground coffee
2 quarts of water
That’s it for ingredients 🙂
There are several schools of thought regarding the coffee you use. Purists will say that you should grind your own beans fresh. Many say to use really good, high quality coffee. For me, I’m happy with the big can I got at Aldi. It tastes great. In my research travels I found that more than one person recommends a coffee and chicory blend. I can’t get that here and I’m out of the supply my brother sends at Christmas (hint, hint) so I don’t have first hand knowledge of its superiority. It’s supposed to be smoother and more mellow. Here are the basic directions:
Mix the 2 cups of ground coffee with the water in a suitably sized container, and mix enough to get all of the grounds wet. Cover and leave it alone for 12 hours (at room temperature). When the 12 hours are over, you have to strain the coffee. There were many possible straining options I found. You can use a kitchen strainer lined with a double layer of cheesecloth. You can use a strainer lined with a coffee filter (my choice). Some folks use a reusable gold filter. Here’s a picture of my straining set up.
I’ll change the filter a couple of times during the straining process. It will drain slowly so be patient. Store the finished concentrate in a covered container in the refrigerator for up to 3 weeks.
To use the concentrate: I use 4 oz. per serving. Mix with an equal amount of milk or water depending on if you want a straight iced coffee or more of an iced latte drink. Sweeten to taste, and add ice. You can adjust the amount of water or milk to your taste preferences . You can add flavored syrups like Torani if you like.
My review? We love it. It’s not spur of the moment. You have to plan ahead. It can be messy during the straining activities. We think it’s worth the trouble and time to make it.