My newest obsession is cold brew. That deliciously slow-steeped, smooth flavor has won my heart. And best of all, it’s extremely easy to make yourself. I’ve wanted to try making homemade cold brew for a while now, all thanks to Starbucks who started my obsession. Their toasted coconut cold brew is heaven on a beach. Try it, you’ll see what I mean. But seriously, cold brew has been the answer to my coffee woes. All I’ve wanted is a flavorful blend that doesn’t need help from tons of creamer or sugar. Though I do like to give mine just a dash of almond milk creamer, cold brew is so smooth and flavorful on it’s own. And with brewing it at home you have full control over the blend, strength, and batch size of your cold brew.
The credit of our first batch of homemade cold brew can’t be entirely given to me. Two weeks ago while I was photographing an event for work, Graham’s lonely hours of boredom led him to try out the first batch of cold brew. After I impatiently waited the full 24 hours of slow-steep (he wouldn’t let me try it ahead of time) we finally had our finished product. And holy cow, it was GOOD. We downed the first batch in a matter of a few days and knew we had to make a larger batch next time. That’s the beauty of making homemade cold brew coffee, the size of your batch is entirely up to you. All you need is just two ingredients and a little bit of math, and don’t worry, I won’t judge you if you need a calculator.
1 cup Ground Coffee Beans (the fresher the better)
3 cups Water
1. Grind the coffee beans and then measure 1 cup ground coffee (or any 3:1 ratio of water to grounds). Buy the coffee beans as fresh as you can, the fresher the bean, the better your cold brew will be.
2. Pour the grounds and water into a large jug and stir with a spoon (not metal as it can affect the taste of the coffee).
3. Cover and let steep for at least 24 hours in the fridge. The longer it steeps, the stronger your coffee. Once your coffee has reached its desired strength, use a paper filter or french press to separate the grounds from the coffee concentrate.
4. Keep your coffee in the refrigerator for up to a week.
Once your homemade cold brew is ready, add cream for a latte, some almond milk and chocolate sauce for a mocha, or drink as is and enjoy!