We actually drink this cold brew recipe all year round because its delicious and ready to go from the fridge in the morning. We make a massive batch the day before and then we have cold-brew ready to go for weeks (and we drink A LOT of coffee!)
Now some coffee snobs might say that cold-brew isn’t really coffee or that you lose a lot of the coffee flavours because the water is not hot enough. This may be true to some degree but also consider that when brewing coffee cold, different flavours are activated than from brewing hot water and this isn’t a bad thing. Cold-brew generally has notes of dark chocolate and way less bitter than normal hot coffee.
We still use a high quality coffee because this one always tasted significantly better than the rest. This is a matter of personal preference of course. Use your favourite coffee 🙂
Why I like Cold-Brew ☕️
- Extra Caffeine
- Low bitterness
- Easily made from the fridge first thing in the morning when I NEED my caffeine
- Delicious chocolatey notes
- Refreshing in hot weather
- Doesn’t require fancy equipment
- Extra strong 💪
- Easier on the stomach – naturally low acid
Cold-brew is great on its own but this recipe is designed to be used with lots of milk/oat-milk so it is extra strong. If you like drinking it black (and black cold-brew is super nice because of the naturally low bitterness) then add a couple splashes of cold water to dilute it slightly.
When I make it I fill a medium sized glass all the way to the top with 60% cold-brew and 40% milk/oat-milk
I’ve finally come up with the best coffee ratio over lots of experimenting with different grind sizes, times and even different temperatures of the water. We are using an organic single origin coffee from Peru that is simply the best.
- Grind size must be uniform – this is really really important. As soon as I starting asking my local café to grind the beans to the right size the taste improved drastically.
- Let the coffee sit overnight in the fridge so all the sediment sinks to the bottom of the jar before serving
For those that like it sweet, you can make a little simple syrup to sweeten the drink 🙂
100g white sugar
Place in a pan and bring to a boil. Let cool and place in a bottle so you can easily add it to your drinks. Keep in the fridge for up to 4 weeks.
- Fine Mesh Strainer
- 1 giant glass jar or jug 4-5L
- glass jars or bottles with lids to store the cold brew in
- big whisk for mixing
- 500 g ground coffee ground for filter coffee ask your local café to grind for you unless you have a really really good grinder
- 3 L cold water preferably filtered
- Add cold water and ground coffee to the big jar and mix really well with the whisk. Leave the lid open for 10 minutes to let some CO2 out. (Natural gas is released from coffee when mixed with water and especially if the coffee is very fresh)
- Close lid and let sit at room temp for 20-24 hours at room temperature.
- Strain through a fine mesh strainer and store in glass bottles in the fridge. There will be some sediment from the coffee grinds that go through the strainer. You can filter this through a coffee filter again after but this will take a long time. I usually wait until it has been in the fridge for a while and the sediment falls to the bottom of the bottle.
- Set it in the fridge for up to 4 weeks. Serve over ice with milk, oat-milk, almond milk or coconut milk. If you would like extra sweetness (although cold-brew is naturally pretty sweet) then add a bit of simple syrup. Enjoy!