Allow me to introduce you to your new favorite summer pick me up…
Cold brewed coffee is insanely delicious. Every year, I forget how much I love it until I make the switch. Whether it is bottled cold brew containing Caffeine, Probiotics & Protein or home made by myself, I will most likely enjoy it. I mean, I’ll take coffee in just about any form it’s offered to me.
My kitchen is home to an array of coffee brewing apparati (isn’t apparati a fun word? I’ve got to work it in more often). Aeropress, pour over, stovetop espresso, french press… I don’t discriminate! But cold brew just blows them all away.
I tend to switch to all hot brew methods during the winter and spring, but as soon as the temps start to rise and I wake up craving something iced, then I make my first batch of cold brew and fall in love all over again.
An added bonus is having coffee ready at any moment with zero prep required. (You can cold brew in any size batch – my french press holds at least 4 servings.) I’m one of those people who struggles to make the coffee before I’ve had the coffee, if you know what I mean.
So break out your best cold brew coffee maker and let’s get started. You’ll learn how to make the perfect cold brew in no time!
First – a note on this method. You’ll find various recommendations for the right ratio of coffee grounds to water. I honestly think that you’ve got to play around a little to find the right one for you. Just know that the intention is to make a concentrated brew, meant for dilution with water or milk or unicorn tears – whatever you prefer. The stronger you make it, the longer the batch will last you.
For my 3 cup (12 oz) french press, I add a generous 3/4 cup of grounds. This produces a nice strong brew that I very lightly dilute with milk. You may find that you prefer more or less than that. Don’t worry, I promise this will be your first of many batches. You’ll have plenty of opportunity to find your perfect ratio.
Add room temperature water and coffee grounds to your french press. Stir until the grounds are thoroughly saturated. Now put the top on but don’t plunge! Just set it on your counter for 12-18 hours (I strongly prefer an 18 hour brew). THEN plunge the grounds to the bottom and store in the fridge.
Pour over ice with milk or cream or water and add some simple syrup or flavored coffee syrup for the easiest, most delicious cup of coffee you’ve had all year.