I must admit that I love the aroma of coffee. Whilst I try hard to resist it, it is one of those drinks that I return to occasionally. Even though the coffee beans are roasted, this cold brew method is a way of making it less astringent and bitter. It’s more than two thirds less acidic than hot brewed coffee.
When cold brewing coffee, the longer you leave it, the stronger it will be. I like mine brewed for about 18 hours but brew for a minimum of 12 and maximum of 24 hours.
Cold brewed coffee will keep for up to two weeks in the fridge (if not mixed with any nut milks), if sealed in bottles.
Here’s two super-easy cold brew methods for you to try.
- ¾ cup medium ground coffee
- 750ml (3 cups) cold filtered water
- Place the ground coffee into a nut milk bag.
- Put the nut milk bag in a large kilner (mason) jar and top with the cold water.
- Leave in the fridge to brew for 12 - 24 hours.
- Remove from the fridge and squeeze the nut milk bag into the jar to extract all the remaining brewed coffee. Discard the coffee grounds.
- Put the ground coffee and cold water in a cafetiere and leave to brew in the fridge overnight before pressing the plunger down.
- Pour the cold brewed coffee over ice to serve.
TIP: Try blending the cold-brewed coffee with plain almond or coconut milk and serve over ice.