In 2006 I wrote about a Cold-Brew coffee concentrate that you could easily make at home. After switching over to WordPress, it got buried. But it is one that is worth re-visiting…
After reading a magazine about cold-brew coffee, I thought it would be an interesting project to try. The article boasted of a less-acidic/bitter brew, yet still strong and tasty – but noticeably smoother. With a multiple batches under my belt, now, I am ready to share some information.
I knew there was an appliance (called the Toddy Maker Cold Brew Coffee Maker) that I could purchase to make the coffee, but decided to take a more rustic approach. If I can accomplish a decent cold-brew coffee without spending any money or cluttering up my house with yet another appliance – I’d be a happier woman.
There’s instructions out there, most conflicting. Here you will find instructions to how I made cold-brew coffee with success.
COLD-BREW COFFEE INSTRUCTIONS
I put coffee grounds (nothing special – store bought ground OR your favorite whole bean [set your grind to percolator]) into a glass measuring cup. The ratio I used was 3:1, water:coffee. (You can simplify by doing 1 pot-worth of grounds to 16 oz. water, if you’d like.) I stir mine, though others will say not to. I don’t see how letting dry coffee sit on top of water is going to do anything for you, hence my decision to stir the mixture, making sure all the grounds get wet.
After stirring the mixture, I covered it and placed the container into the fridge for minimum 12 hours.
After the waiting period, I give it one more stir; filter it to get rid of the grounds. (I use a mesh tea-strainer to filter the grounds out. I’ve also had success with first filtering through with a veggie colander, and then using the mesh filter.)
To prepare the coffee I used a similar ratio, but that will depend on your own tastes. I put the concentrate in my mug, and put some fresh water on the stove to warm. I didn’t heat it to boiling, but to the point where steam is escaping. Poured this over my concentrate.
That’s it. Very simple. Generally used 1 cup coffee to 3 cups water and it makes enough concentrate for a day or two. Obviously depending on your ratio of concentrate, you will need more or less to make your coffee. The more times you do it, the better you will be able to make the mixture to suit your own preferences. You can store this in the fridge for up to a week.
I really like cold-brewed coffee. It is a simplified, less wasteful way to make coffee (I don’t like coffee that has been sitting on a heating element) and the smooth taste very much appeals to me. This would be a great way to make coffee while camping or traveling.
– Preferred type of coffee grounds used is a percolator-coarse ground, the better the coffee, the better the end product
– “Brewing” coffee more than 12 hours (I went as far as 22) did not alter the taste of the concentrate
– “Brewing” coffee at room temperature rendered a more bitter coffee, though some might like this more, I preferred the refrigerated version
– To strain I used a tea strainer, you can use cheesecloth or whatever strikes your fancy
If you have suggestions or tips, feel free to contact me.