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How to cold-brew coffee
Cold brewing gives you a less acidic cup of coffee with a smoother taste. It's the perfect way to make iced coffee.
Fri, May 18 2012 at 10:00 AM
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Photo: Kimi Harris
Coffee never really appealed to me. At least, that's what I thought. Cold-brew coffee is what first won me over and now I enjoy coffee made a variety of ways. There are both health benefits and disadvantages to drinking coffee, but that aside, I have discovered a love for coffee, and it all started with cold-brew coffee last year. If you are looking for a smooth cup of Joe, then this is an excellent method.
Plus, it is so simple! You leave coffee in water for 12 hours or more, and then you strain it. You now have a coffee concentrate that will last at least a week. What more can you ask for? The advantages of cold brewing coffee, as I see it, are as follows.
1. It is simple and easy to do.
2. It is less acidic, which many people find helpful on the stomach.
3. There is less caffeine per cup when cold brewed.
4. The cold-brew method is less bitter, which promotes a smooth flavor.
5. The cold-brew method allows a different flavor profile to appear. Without as much bitterness, the fruity, chocolate, vanilla or other undertones are allowed to shine. So, even if you like a good cup of drip coffee, cold-brewed coffee can give you a wonderful variation.
Here is how I make mine. The amount of coffee to water can be tweaked to preference. A good rule of thumb is 1/3 cup of ground coffee to 1 cup of water. I make batches of 4 cups, but you can certainly make less or a lot more by using the same ratio.
Cold-Brew Coffee
Ingredients:
-
1 1/3 cup of fresh finely ground coffee (Even cheap coffee tastes good using this method, but I recommend buying organic coffee beans, since coffee is a highly sprayed crop. I personally lean toward a medium roast bean)
-
4 cups of filtered water
Directions:
1. Combine ground coffee and water in a mason jar or French press. Stir to combine well. Cover and leave for at least 8 hours, and up to 24 hours at room temperature.
2. Put a coffee filter in a fine sieve over a small mixing bowl or 4 cup measuring cup. Slowly pour coffee through the filter. This is your coffee concentrate.
3. Keep refrigerated. To serve, dilute to preference. A one-to-three ratio is common (one-third coffee concentrate, two-thirds water). For a stronger cup of coffee, use a one-to-one ratio. I like to add a little almond milk. My husband likes to add a tablespoon or two of organic cream and just a little sweetener.
It will keep at least one week.
Yield: 4 cups of concentrate (makes at least 8 cups of coffee)
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Thanks for the article. Spot on about medium roast and cheap coffee. Because cold brewing doesn't release the same notes that hot brewing does it turns out the more expensive coffee is almost indistinguishable from the cheap. I use a Fridge Barista (costs about $20) because it brews, stores and serves all in one. Awesome.