Making cold brew coffee at home
I was never a coffee drinker until just a few short years ago when Kate handed me a glass of cold brew. I hadn’t liked the acidity or the bitterness of hot coffee (or its sickly derivative, iced coffee), so cold brew came as an incredibly smooth surprise. When prepared correctly, cold-brewed coffee is sweet, fruity, and quite simply delicious.
If you’re one of the few remaining coffee skeptics out there, I should warn you that this is a little bit of a gateway drink, as I now enjoy a good espresso or latte almost any time…
- 2 Cups (50 grams) Coffee beans
- Filtered water
- Coconut milk
- Glass jar with lid, 1-quart capacity
- Coffee grinder
- Pour-over funnel
- #2 Filters
- (2) Glass jars with lid, size
Servings: About 8 mugs
Grind your beans. We use a simple Braun KSM2 blade grinder, but you can use anything from a hand grinder to a burr grinder to do this simple job. The goal is to get a coarse grind from your beans, so check your settings if you have settings to check.
We like to use a medium roast, washed coffee bean for our cold brew, as it gives a really smooth final product.
Pour the ground beans into the empty 1-quart glass jar, and fill the rest of the jar with filtered water. We fill it up basically all the way to maximize output.
Secure the lid and gently slosh the jar around a few times to prevent the grounds from clumping on the bottom. Basically, you want the water to touch as much of the grounds beans as possible to extract all the flavor.
Leave this to brew for 16-24 hours. We don’t find a big difference between brew times within that range, but you don’t want it to brew for more than about 24 hours.
Filter your brew with the pour-over funnel and a paper filter. Our favorite filter is the Hario V60 #02, but you’ll get a similar result from most filters. The downside to other brands we’ve tried is that they become clogged more quickly than the Hario, so you may need to use a new filter for each pour into the funnel.
Note: We’ve tried the metal mesh reusable filters, and our results have been a sooty, muddy brew in the mug—it’s not an ideal result. So, we suggest using paper filters to get the most out of your coffee beans.
Once you’re done filtering, keep your fresh brew chilled in the fridge.
We like to add a bit of coconut milk to our morning brew. Aroy-D makes the best and cleanest variety, and you can find it in the Asian section of some US grocery stores, or you can find it in almost any Asian market if you have one nearby.
If we’re drinking a freshly-brewed cup, we’ll add some ice, but you don’t really need ice if it’s been chilled in the fridge. Be prepared to start thinking about your morning coffee every night when you go to bed because it will soon become the best part of your day.