The weather is warming up which means it’s the season of flip-flops, late evening sunsets, and my favourite summer staple: cold brew coffee. Don’t confuse cold brew with iced coffee; this isn’t your traditionally brewed coffee poured over ice. Cold brew takes time and a little love but it’s worth the wait. Removing heat from the brewing process removes coffee’s acidity so you end up with a coffee concentrate that’s subtly sweet. It’s also ridiculously cheap to make so wave goodbye to your overpriced lattes and embrace the magic that is making a week’s worth of coffee for just a couple of bucks.
1 cup coarsely ground coffee
4 cups cold-to-room-temperature water
Pour 4 cups of (not hot) water into a container that gives you a bit of stirring room at the top once you add your coffee. Sprinkle coffee over the top and give your mixture a gentle stir to incorporate your grounds and make sure they aren’t dry. Cover container with plastic wrap and store at room temperature for 12 – 24 hours.
Strain mixture through cheesecloth or a very fine sieve. Cover tightly and store in the fridge.
This makes approximately 3-3/4 cups of coffee concentrate. Serve over ice with water or milk, depending on how you like your brew. I’m a fan of a 1:1 coffee concentrate to water ratio with a healthy splash of cream and a dash of maple syrup but half the fun is playing around with ratios and additions to find your perfect cup o’ (cold) joe.