Spring is here and that means the days are getting longer and the temperature is getting warmer. On days when you just don’t feel like a hot cup (scandalous, I know), the next best thing is a cool and revitalizing cold brew coffee. You know, there’s nothing worse than going to a coffee shop and ordering a cold brew only to experience one of these two scenarios:
- The barista hands you a cup of ice, points to the hot coffee airpot and says “You can fill it over there.” Aren’t you lucky? you can even use the flavored coffee, too! Side note – the flavored coffee is probably already cold. No one likes flavored coffee.
- The barista fills a cup of ice and pours in yesterdays old (i.e. previously hot) coffee, which has conveniently been put in a pitcher and kept in the mini fridge behind the coffee bar. You know it’s yesterday’s coffee, which is most likely over 24 hours old, because it tastes old and has accumulated a nice coffee silt at the bottom of the container. Wait, was there even a date on that pitcher?
The way to spare yourself the trauma of either of these situations is to make your own cold brew at home. And it’s simple, really. There are a multitude of different methods using different equipment: you can make cold (or iced) coffee with your Aeropress, try out the Japanese Iced Coffee brewing method (which happens to be our Senior Editor’s preferred cold coffee brewing method!), or even check out this nifty and thrifty ice drip coffee brewer. And if you have an espresso machine at home, you can make some music noise with a cocktail shaker and a shot of espresso (it’s absolutely divine, by the way).
However, my favorite tried n’ true method (that I learned from a stellar chef at a local mom n’ pop shop) takes 12-24 hours to create, and it’s definitely worth the wait. It’s based on the Toddy coffee brewing method.
You’ll need:
- 250ML (1 Cup) by visual measure of coffee beans, medium-coarsely ground;
- 946mL (4 Cups) water;
- 2 large glass jars or pitchers, including lids ( one for soaking and one for straining);
- Measuring cup;
- Mesh strainer;
- Ice cube tray (trust me on this);
- Any extras you might like (creamer, milk, simple syrup, agave, etc.)
Take your 250ML (1C) of ground coffee and pour it in the jar or container. Your coffee grounds should be medium to coarse. If it’s too coarse, the brew will be weak and flavorless. If it’s too fine, it will be bitter and muddy.
Add the water and stir so that all the grounds have been saturated, then place the lid on the container and put it in the fridge for at least 12 hours, but no more than 24. Patience is key, so don’t go straining it before the 12 hours are up or you’ll be sad with the end result.
Once your time is up, strain the coffee into the other pitcher and compost the grounds, clean up your mess, and get out your ice cube tray. Pour some of your cold brew into the measuring cup and carefully fill the ice cube tray, then put it in the freezer. These little guys are for later. If your brew is too weak, these cubes will help for future glasses. They can also be added to shakes and smoothies, as well.
Now grab a glass of regular ice, pour in your cold brew and top it off with a bit of creamer and sweetener. Pat yourself on the back for a job well done. Once you’ve mastered this process, you can go on and try this Vietnamese iced coffee recipe. Your tastebuds will be begging for more.
With the satisfaction of making your own cold brew, what more could be better? Maybe a nitro craft draft. But that’s for another time.
