Daily Grind // Cold Brewed Coffee

I think cold coffee is taken for granted. It’s a simple pleasure, one that some of us simply cannot live without during the summer months (although I am shameless about having hot coffee in the summer and cold coffee in the winter… such a rebel). There are two ways to have cold coffee: 1) Place hot coffee over ice, and 2) Cold brew. They say a good cold brew is far superior than that of option number 1, as a result of the shock in temperature change. The hot coffee is turned a bit sour, and thus the coffee is not as naturally sweet or clean. With that said, I pour hot coffee (and espresso) over ice frequently and enjoy it either way. Then again, I like a lot of milk in my coffee and so “they” also say that I am ruining coffee altogether. Whateves.

Moving on. Cold brewing does certainly have a different taste than the alternative, and I enjoy it so. It’s a very clean, refreshing, SWEET taste. I love to add just a little milk and when I’m feeling especially naughty… a splash of caramel and vanilla syrup – but shhh!

HOW TO MAKE COLD-BREWED COFFEE //

There are many devices that will work. I’m going to assume you do not have a Yama Cold Brew Drip Tower, or otherwise I’d be jealous. Not allowed. In which case, you will most likely want to use a simple pitcher and strainer, or as I’ve used, a French press. They work on the same principle, but the latter is just more convenient.

1. Place the coffee grounds in the chosen container (pitcher or French press). I use about 1 heaping tablespoon per 4oz of water, more or less according to personal preference. For maximum pleasure *wink wink*, grind your own coffee just beforehand, and choose coffee you’ve either roasted yourself or purchased from a local roaster. Seriously people, this is where it makes the difference! Read more about grinding your own coffee here…
2. Pour water into container over the coffee. Room-temperature water works perfectly.
3. Stir to make sure all the grounds have been thoroughly moistened.
4. Cover and place on the counter or in the fridge over night, for at least 12 hours.
5. In the morning, filter – Do this by plunging the French press by straining the coffee through cheesecloth or a fine-mesh sieve two times into a separate pitcher.
6. Pour over ice, and enjoy with your favorite fixings. (Unless you are a coffee-Nazi) Add almond milk, soymilk, half and half, or even water to dilute it a bit… Serve with pumpkin bread or something extra calorie-defiant. Delicioso!!