Cold Brew Coffee

Cold brew coffee is the ultimate for those who are seeking a rich coffee taste. It’s healthier and smoother than hot brewed coffee. There is some time involved in the process but it’s well worth it.

Using cold water slows down the extraction process. Hot water cooks as it extracts and changes the chemical structure. Because of the lower acid level in cold brew, it tastes sweeter and is less bitter. You can also make large, concentrated amounts, and store it in the fridge for two weeks or even freeze it. I like to make a gallon at a time to last me a while and I filter each cup as I pour it. Most the time I don’t need to filter because the grinds have settled at the bottom and aren’t moving, but the closer you get to the bottom, the more that they may seep in your glass. It will reach it’s maximum potency after a few days with the grinds, so there is no need to leave them in there longer unless you don’t mind and prefer to filter as you go.

Cold Brew Coffee

Yields: 7-8 cups cold brew coffee

  • 1/2 gallon (8 cups) cold water
  • 1-2 cups coffee grinds (course)
  • (for a stronger brew; 4 cups cold water per 1 cup grind)

Add the coffee grinds to any size container (preferable glass) and add the water slowly. Let it sit covered for 2 days in the refrigerator before using and filtering, carefully shaking once a day. The grinds expand at first then sink to the bottom. You can filter it out each time you pour a glass (using a cone filter on top of the glass) or filter it all at once and transfer to another container.

  • Preparation time: 10 minutes
Cold Brew Coffee

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