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Easy DIY Cold Brew Coffee
I’m new to cold brew coffee. At home anyway. Before that, I’ve tried the Keurig and have since been using a Nespresso which I love! I’m a coffee addict, so I love making it at home because it’s cheaper, tastes delish, and I can have more than one cup. I make it just about every week to have ready to get my coffee fix while adulting.
I LOOOVE the white cup with the green logo on it! However, if I bought lattes and fraps every day we'd probably have to move in with my in-laws. Click To Tweet And as a mom, I sometimes end up having to reheat my coffee a couple times before being able to enjoy it. So cold brew coffee is perfect to make each week to have in the fridge for those times you can’t run through a drive-through.
It’s super easy
You don't need any fancy equipment to make easy, cheap cold brew coffee at home. Click To Tweet Although, I am a kitchen gadget queen. And yet, I haven’t bought any fancy gadgets to make my own cold brew coffee at home.
So here’s what you’ll need:
- A pitcher with a lid (to brew the coffee in overnight)
- Flour sack cloths or cheese cloths to strain coffee like these
- A couple mason jars
- 1 pound of ground coffee (coarse ground is better, but either will work)
- Measuring cup
DIY Cold Brew Coffee:
- Add 4 cup of filtered water for every 1 cup of ground coffee
- Mix together
- Place on counter (out of direct sunlight) for 18-24 hours
- Cut a square of cheese cloth or flour sack cloth to place over the mouth of mason jar
- Lightly damp cloth in and ring out before using
- Put cloth over mouth of mason jar
- Pour coffee from pitcher slowly over cloth into a mason jar. As it strains, continue to add more.
- When done straining store in the fridge for up to 10 days.
The strength of coffee is a personal preference. I like mine somewhere in the middle. This recipe is a 1:4 ratio but can be adjusted if you like it stronger or weaker. Another thing to remember is when preparing your cold brew after it’s brewed and strained, water can be added as well to dilute the strength. I’ve found that Ethiopian Bean coffee is less acidic, however, I’ve used Nicaraguan and Honduran coffee as well and it worked well. I’ve also used both ground and coarse ground.
I add a little vanilla syrup and heavy whipping cream to doctor it up and voila!
How do you like your coffee? What’s your go-to coffee shop order?