What would you say if I told you that you could enjoy coffee that is less acidic (approximately 65-70% less acidic), not bitter, and saves you MONEY? Well I said "sign me up" when I learned about cold brew coffee. The less acidity doesn't irritate my stomach as badly and it saves me $5 at the coffee shop for my iced caramel macchiato.
Hi, my name is Kirsten and I have a coffee addiction.
Technically the name cold brew is a bit of a misnomer, as it technically isn't brewed... It's more of an extraction.
The nice thing about this is you can start a small amount the night before and enjoy it the next day. I found after a while that the smaller amounts just doesn’t cut it for me. I get busy with the Littles on the homestead and I needed a larger batch. I make this with a decaf because it has just enough caffeine in it but not too much since I am still breastfeeding. Once done I can just pour what I need into my mason jar, add my goodies like vanilla syrup, caramel sauce, chocolate, milk, half-and-half, condensed milk, whatever I feel like and go.
The internet is littered with zillions of recipes for cold brew coffee. Its coffee and water…. I take no credit for the invention of it and given there are so many recipes my version is likely exactly like someone else’s, so apologies if it is. You are brilliant, have good taste and we should do coffee. J I am going to give you 2 recipes for making your own cold-brew coffee; the “I am a tired twin mom” size and the “Twins went to grandmas for the weekend” sized.
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¼ lb ground coffee (coarsely ground)
4 cups of room temperature or cold water
1 pound ground coffee (coarsely ground)
4 quarts room temperature or cold water
Same directions as a small batch.
DIRECTIONS FOR BOTH
Place the coffee in a large bowl or equivalent container. I use two ofthese food grade containers and they are AWESOME, just don't forget the lid. I use them for EVERYTHING from making large batch refrigerator peppers and pickles for parties (Before you ask, that's the next blog post or two and they are SO good!), to sourdough starter. Add the water and stir until the grounds are all mixed in. Cover and let it sit for 24 hours (on the counter is fine). You can see from the picture that I doubled the large batch.... because I have twins, 'nuff said.
Once the time is up, strain out the mixture using a jelly strainer, or what I use- cheesecloth placed over a mesh strainer and let it sit until the laaaast drop of coffee comes out. Throw those strained grounds into your garden, yippy! See, now you NEED to make this for the sake of your garden. You’re welcome.
Keep the finished concentrate covered in the refrigerator for 2-3 weeks. I reused these fancy schmancy containers from the Pottery Barn, just kidding... These aren't really from Pottery Barn.
Enjoy! I had a great picture of the finished coffee, dripping with caramel and sweating from the ice… but right as I went to take it, my phone died. I hate it when that happens! Anyway, when you want to use the concentrate you just use a 1:1 ratio of concentrate to water, or if you are like me you use a few ice cubes and a generous splash of half-and-half or milk. I used leftover coffee and made ice cubes. Typically I am more likely to find a unicorn than leftover coffee, but I made these first thing this morning so I could share it... The things I do for you guys. :)
And there you go, cold-brew!