Cold brew executed so well it's sweet perfection all on it's own.
It’s hot outside. Not just hot, but brutally hot outside. The kind of hot that melts the soles of your shoes and your brain. Doesn’t matter where you live or what you’re accustomed to; anything beyond 100 degrees is nasty, swassy, flipping hot!
This is where iced coffee comes in. The sweltering heat doesn’t negate the need for a daily cup (or two) of Joe, but rather may increase it a bit as heat drains your energy and decreases cognitive function.
That said it’s still best to keep daily caffeine consumption under 400 mg a day and to make sure you have plenty of uncaffeinated fluids flowing through you all day long. The love of coffee doesn’t outweigh my love of science, reason and health.
Running to your favorite coffee house to pick up their tasty version can put a hurt on your wallet. A daily habit could have you pissing out 7 to 8 Benjamins a year! Keep the coffee house as an occasional treat and save those Benjis for another day.
When taking to the interwebs to find the official way to make cold brewed coffee I found a lot of things: heated debates about cold coffee, a vast range of methodologies, great tips and techniques, and a lot of people willing to make a giant mess to get some quality coffee. What I didn’t find was the amount of caffeine in all these ice cold java wonders, nor a simple, clean method.
I got all food scientist up in here, determined to create a recipe that was simple, clean and delicious. All supplies had to be easy to find, realistic and environmentally friendly. I’ll be damned if I’m about to get cheese cloth involved in my life.
Fueled by a love of coffee, health and science, I created a simple way to make your own cold brewed perfection. I went all the way down to the exact grind to find the cleanest, most delicious cold coffee that is so low in acid it doesn’t need sugar! Your core temp, blood sugar and wallet will thank you.
Without further ado, here’s your cold brew.
Each mason jar will make 2 servings.
⅓ Cup Quality, Dark Roast Coffee – Medium Grind (Really. Medium, not course.)
3 Cups Filtered Water - Cold or room temp.
3 Cup Mason Jar
2 #4, Unbleached Coffee Filters
Remove the filter and grounds the next morning. Pour over ice and enjoy. Each jar makes 2 servings with each serving containing roughly 165 mg caffeine.
Using medium ground coffee (about a 4 to 6 depending on grinder) allows you to use less coffee and creates a product that is regular strength not double-strength like most iced coffees.
I didn’t mess around on this recipe. It was put through rigorous testing both in the kitchen and with a live test panel of experienced baristas! I picked the hardest judges I could find and got glowing reviews. By pure accident we discovered that brewing the coffee for 2 nights instead of 1 yielded even better flavor! The aroma was that of a sweet liquor with a hint of chocolate. Which I found odd because it’s coffee.
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