How to Make Easy and Delicious Cold Brew Coffee

Cold brew coffee brings a smooth, rich taste that hits like a refreshing breeze on a hot day. It stands apart from regular coffee by being strong without the harsh bitterness that can make your face wince. The secret lies in brewing it slowly over many hours, which softens the acidity and unlocks flavors you won’t find in the usual cup. For anyone chasing a fresh, exciting caffeine jolt, cold brew flips the script completely. Imagine sipping a drink that feels like a cool splash of calm during a crazy morning rush. Tasting this chilled coffee opens up a brand-new way to enjoy your caffeine fix that can light up even the dullest day. Keep going to discover why cold brew just might be the perfect pick-me-up that changes everything.

Because it’s cold brewed over a long period – 24 hours is best – the flavours haven’t been demolished by heat.

You get all the nuances, all the goodness, and a good dose of caffeine, too.

I have been using Cory Doctorow’s recipe for cold brew, which is, by the way, the method that Wil Wheaton approves of.

And if Wil Wheaton does it, then that settles it, right?

Ingredients

• Light to medium roast coffee (I like Bizzy Organic Smooth & Sweet)
• Nut milk bag (it’s like a big reusable teabag)
• Plastic pitcher
• Cold water and ice to taste

Directions

1. Grind the beans to coarse (or “french press”) grind. If you prefer your coffee on the bitter side, go for medium.
2. Put the coffee in the nut milk bag.
3. Add distilled water (or tap water will do). Ratio is 4:1.
4. Steep in a nut milk bag for 12+ hours in the counter or in the fridge. For bitter coffee, leave it there for 18+ hours.
5. Remove the bag from the coffee and squeeze out the remaining liquid.
6. Dilute the coffee with cold water and ice cubes to taste (I prefer 1:1).
7. If you like, add sweeteners and/or your milk of choice. Or just enjoy it like that.

Reason why cold brew is so awesome is hot water dissolves some undesirable acidic oils in the coffee bean, whereas cold brewing only dissolves some of the most aromatic flavors.

Cold brew is 67% less acidic than conventional brews.

As a result you get low-acid and incredibly tasty coffee.

Oh and one more thing: cold coffee does not spoil!

Hope you love this as much as I do!

Love,

G.

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