Save time in the mornings and get a better cup of coffee with this super easy method for big batch Cold Brew Coffee (it’s easy to make at home)! It’s concentrated, so you can make this on Sunday and can last the whole week
Years ago, I never really drank coffee. My family was raised on hot tea, so coffee was never part of my daily routine until I got older. Sure, we had coffee maybe once a week at church, but it wasn’t a great cup of coffee and it was more for a pick-me-up and not really for the great taste of it (believe me, most of that coffee didn’t taste great!).
Now that I drink more coffee, I’ve really tried hard not to I drink too much of it. These days I mostly drink decaf coffee (I use a great brand of decaf that actually tastes good). When I cold brew decaf coffee, I can have as much as I like and whenever I want since the decaf I use is 99.9% decaf, pretty safe for an evening drink.
For me, coffee is more than a means to an energetic end – I love the taste and smell of a great quality cup of coffee with some almond-coconutmilk and a few drops of Stevia. There is nothing quite like finding new coffee brands and trying new blends.
Why Cold Brew Coffee?
So why drink cold brew coffee instead of hot? To me, a lot of hot-brewed coffees are too bitter, acidic, and just don’t taste great. Once I started cold brewing my coffee, I never looked back. Cold brew coffee is mostly the only kind of coffee I drink these days because it beats the socks off hot coffee 😉
Cold brew coffee is smoother, less bitter, and less acidic. It’s concentrated, so you only need half of what you’d normally drink. Plus, you can make a big batch and it will last the entire week!
I didn’t know too much about cold brewed coffee until I read this article by Food 52 back in 2012. Getting an iced coffee isn’t the same thing as a cold brew coffee, and if you’re ordering a hot coffee with ice in it, you’re missing out.
Good coffee houses cold brew their coffee to make sweeter and less acidic brew for perfect iced coffees. I was intrigued by this brewing method so I decided to try it for myself and see how well it stacks up to hot-brewed coffee. Since I’ve been cold brewing, I’ve hardly touched hot coffee – and I don’t like it when I do.
How to Make Cold Brew Coffee
Cold brew coffee is super straight forward and simple: add grinds to water, let them soak for hours, and filter it. So easy.
With cold brew coffee, you can use fresh, coarse ground coffee so you don’t end up with cloudy coffee if you don’t have a super-fine filter. But I use a really fine nylon mesh filter for my cold brew, and I have hardly any sediment at the bottom of my pitcher, and never any loose grinds. So ultimately, you can use either fine fo coarse depending on your filter.
Cold brewing coffee is an easy to make and the coffee did taste sweeter, without adding a ton of cream and sugar. Since it’s less bitter and less acidic, there is no need to add too much fat and sugar, so it’s healthier and easier on your stomach, too.
With my morning (and sometimes afternoon) cup of cold brew, I use half a glass of cold brew coffee concentrate and half a glass of unsweetened almond-coconutmilk. Then I’ll add 3 drops of flavored Stevia. Tastes great!
Sometimes if I’m chilly, I’ll heat up my cold brew in the microwave then add a non-dairy creamer for a creamier hot coffee. On occasion I heat up a cup of coffee and make bulletproof coffee with it. So good!
The beautiful thing about cold brewing coffee is that if you brew enough of it, you can cold brew on Sunday and have coffee made up for the entire week ahead! Now that is a time saver 🙂
If you’re using a flavored coffee, you’ll want to cut it with regular unflavored coffee, otherwise the flavors will be very strong. I’ve made flavored cold brew coffee with 3/4 cup regular coffee and 1/4 cup flavored coffee grounds (or you can do 50/50 if you want it stronger).
Since it’s soaking for hours, those flavors have time to soak get into the coffee more than they would if you were making flavored hot coffee, so start sparingly with flavored coffee grounds.
Dark Canyon Coffee in Rapid City, South Dakota, is one of my favorite coffee roasters for flavored coffees, and they are not too far from us. They make great flavored coffees! One of our favorites is Highlander Grogg: a blend of Butterscotch and French Vanilla. Their CinnaDoodle flavor is also delicious!
Save time in the mornings and get a better cup of coffee with this super easy method for big batch Cold Brew Coffee (it's easy to make at home)! It's concentrated, so you can make this on Sunday and can last the whole week
Paleo, vegan, nut free
- 1 cup ground coffee (I use low acid coffee)
- 6 cups water
Grind whole coffee beans, OR use any previously ground coffee you have on hand
Place 1 cup coffee grounds in a covered bowl or pitcher. Cover with 6 cups cold water.
Stir up the grounds so they are all wet and mixed fairly well.
Let coffee grounds and water sit in the fridge for at least 8 hours (I usually let it sit for 12 hours).
Pour the coffee and grounds through a fine-mesh nut-milk bag or layered cheesecloth to separate the coffee from the grounds.
This coffee is concentrated a bit, so it's usually double strength. I prepare my cold brewed coffee this way: 1/2 cup coffee concentrate + 1/2 cup unsweetened almondmilk + Stevia drops
To serve: mix with as much unsweetened non-dairy milk or creamer as you like. Since this is concentrated, I usually use equal parts cold brew coffee concentrate and almondmilk
This blog post was originally posted in 2013, I recently took new photos and updated it a bit. Here are a few of my older images: