This year’s summer in Calgary AB is gorgeous, but it’s dangerously hot! Cold coffee is going to be a tool for survival this summer.
Your first experience of cold coffee was probably a simple iced coffee – standard filter coffee poured over ice – and over-bitter. And over the years there have been numerous attempts by companies small and large to make a perfect cold brew ‘cup’ of coffee.
Here is the difference: cold-brewed coffee is ground coffee steeped in cold water and strained, and iced coffee is generally brewed hot and poured over ice. Trust me, cold brewing is generally regarded as the better method for producing cold coffee. Cold-brewed coffee is subtly sweet, rich in flavour but not overwhelming, ice-cold but far from watery, and utterly refreshing.
How to cold-brew coffee at home
What You Need
- 8 ounces whole coffee beans
- 8 cups (2 quarts) water, preferably filtered
- Coffee grinder
- 2 (3-quart) jars or pitchers with lids
- Sieve and cheesecloth
- Rubber band
- Grind the coffee beans into a course grind. You are looking for roughly the same consistency as breadcrumbs. Any finer and you risk cloudy, grimy-tasting coffee.
- Combine the ground coffee and water in the mason jar. Working to roughly a 1:8 coffee-to-water ratio, place your grounds in the bottom of the jar, and cover with cold water.
- Stir gently until well blended, then cover and leave to steep for 18-24 hours, either in or out of the fridge.
- Strain the coffee concentrate into a large bowl through a sieve with cheesecloth to remove the larger grounds. Don’t squeeze the coffee in the cheesecloth!
- Transfer the cold brew to a clean jar for storage. Cover and refrigerate for up to 2 weeks.
- Serve your cold-brew coffee! Over ice, with milk and sugar, whatever you like.
You won’t be disappointed with this cold-brew coffee method. Give it a whirl and let us know what you think!