Cold Brew Coffee | FoodsOfOurLives.com
I’ve been wanting to post this for a while since I’ve been making this delicious drink all summer long.
Yes, I do realize most of you are into your hot foamy pumpkin spice lattes right now but here in Florida…it’s not Fall. However it just so happens it’s National Coffee Day today so I figured may as well write this up.
I guess I will admit it technically IS Fall but since it is still hotter than any hot summer day in Montana and definitely more humid, I’m still drinking iced coffee and jumping in the pool in the morning after my o’dark thirty-hot-sweaty run.
Which is weird.
This morning it was raining and dark and there I was swimming around and it felt amazing and SO CRAZY I cannot even put it into words.
I realize most people are jealous. This is what my sister keeps reminding me of every time I start complaining… but I am a winter girl, I love my winter and my Fall and snow and coffee.
Especially a pumpkin spice latte, one of my favorites! But NOT from Starbucks.
Ew.
I can’t stand Starbucks. Can someone teach them how to roast coffee already?!
In my not-so-humble humble opinion their pumpkin spice latte doesn’t even taste like pumpkin. Just sugar.
I discovered a few coffee shops in Bozeman that served it made with real pumpkin and let. me. tell. you. it was amazing.
But I digress…
So cold brew coffee.
Lovely stuff. Easy to make. You can make it nice and strong, which I love.
Remember I am originally from Washington state – hence the coffee snobby attitude towards Starbucks – and I like my coffee strong.
Of course since you are custom brewing this you can make it however you want. You may want to play with your brewing time to figure out what you like.
Honestly since I like it strong I just leave the grounds in it and strain as I pour a glass. By the time I get to the end of a pitcher it’s cold cowboy coffee but I love it.
{{{{and I use lots of heavy cream}}}}
Ok so let’s get on with it shall we?
- about half gallon cold water
- ½ cup coarsely ground coffee
- a liquid sweetener such as a coffee syrup, honey, agave to taste (if you like sweet coffee, I don't, so I leave this out)
- This is super easy.
- Place the coffee and the water in a container large enough to allow the coffee to expand as it absorbs the water. I like to use something with at least an inch of headspace. If using a half gallon mason jar little more than that should work.
- Cover and set on the counter for about 24 hours.
- Strain the grounds out (or be like me and just leave them in there for extra strong coffee) and chill.
- Serve over ice with cream (if desired).
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