When you know the heat wave is coming and hot coffee might not be in the mix, cold brew and you. What is it? Cold Brew is coffee made 12 hours ahead of time using a cold extraction resulting in the same good taste and caffeine, with a lot less acid. Tastes the same later in the week too, so you can plan ahead and get your day started faster.
Philz is my hot coffee of choice lately so I asked the barista which makes the best cold brew. Both that were recommended (Jacob’s Wonderbar and Julie’s Ultimate) are of the darker roast variety. I had them grind it to the “French Press” grind, a little coarser so you can strain it easier, and not so chewy!
The benefits are that it’s not heated then cooled, so taste isn’t affected. You can make a few days worth, saving time, and it’s not diluted like when pouring hot coffee over ice. It will keep for 2 weeks refrigerated.
Cold Brew Coffee
I use 4 cups of water to about 1 cup of ground coffee.
Put ground coffee into a glass container, pour cold (filtered) water over, stir to make sure all the beans are saturated. I use a large 32oz Ball Jar or my Bodum French Press. Let sit covered in container 12-14 hours, then strain into another glass container. If using a French Press, just slowly plunge and strain. I use a fine gold mesh coffee strainer or sometimes use regular coffee filters that I have. Refrigerate, covered, until ready to use. Add ice and milk, if wanted, and enjoy.
I enjoyed mine with Avocado toast topped with garden fresh Blueberries and toast with my homemade Plum Jam.
