The idea of hot coffee in the middle of summer is not appealing at all. However, with a little bit of planning, you can enjoy the smooth taste of cold-brewed coffee. It’s all the caffeine, with less acidity. I actually look forward to summer and the opportunity to make it!
Our friends at Westrock Coffee have shared a very detailed method for cold brewed coffee on their blog, and their method guarantees the very best flavor out of the beans. We can attest to their passion for coffee. (More on that below.)
However, sometimes I don’t have the usual implements and need a cold-brew alternative! So, I’ve discovered a few simple methods for cold brewed coffee for those on the go.
Big Batch of Cold-Brew:
1. Finely grind 1 cup of beans.
2. Add to a pitcher with a tight-fitting lid. Then add 4 cups of room temperature water. Attach lid securely. This prevents refrigerator flavors from affecting your cold brew.
3. Let sit overnight, or up to 12 hours in the refrigerator.
4. Strain the mixture through a filter.
5. This mix will be concentrated. I typically put it in a mason jar with a lid, and dilute it in my cup each morning with more water and ice to taste. Add milk and sugar, if you like. And you’re ready to go!
This method makes about 5 to 7 servings!
No Filter, Small-Batch Method:
For this, you’ll need a ceramic teapot with a strainer.
1. Grind a handful or two of beans.
2. Add to the mesh strainer section of your teapot.
3. Fill with water. Cover the end of the teapot with a plastic baggy or a dish towel to keep refrigerator flavors out of your coffee.
4. Set it in the fridge overnight.
5. Wake up and pour coffee into your mug. This will be fairly concentrated, so add water to taste. Then add ice and milk and sugar, if you’re so inclined.
I can’t help but recommend Westrock Coffee for your home brew. It’s what we drink in my office because of Westrock’s passion for coffee and commitment to fair-trade practices. The company improves the lives of the farmers they partner with by paying them a fair price for their coffee as well as offering training and support to increase yields. And I’m grateful for the ability to enjoy a great cup of coffee and help others at the same time.