Stop Giving Starbucks Your Money: How to Easily Make Your Own, Delicious Cold Brew
New Orleans Style cold brew was first brought to my attention by the wizards of Blue Bottle coffee. I thought it was going to require specialized tools and equipment, but I was wrong. The barista I spoke to explained it is as easy as can be. People have been making it in their homes for years around the south, so why can't you?
- •Gather all your equipmentWhile there are a couple pieces of equipment you need, none of them are single use items. I use my pitcher for any number of things beverage related, my mason jars get used for infusions and pickling, the measuring cups for baking, blah blah blah. Here is the list: gallon pitcher, half gallon mason jar with plastic lid, measuring cup, a slotted spoon, coffee of choice, and some sort of strainer. I use a melitta pour over coffee maker with paper towels to filter.
- •Measure your waterI like the Rubbermaid gallon pitcher for a lot of reasons. Two specifically. It is $4.59 new at target, and it is graduated. As in it has labeled measurements on the side. Go ahead and measure your self three liters. I use tap water because I like the way it tastes. Using Brita water would not be a bad idea, either. Cold or room temp only please.
- •Measure your chosen coffeeI have chosen to use Folgers classic roast. "But..... Blue bottle....." You are probably thinking. Yeah. I know. What can I say. I used to use blue bottle then I decided to experiment. And Hey, blue bottle ain't cheap. I found, through trial and error, that Folgers Classic makes amazing cold brew. Chocolaty, rich and only a little acid. It is great. In my experience, cold brewing like this brings out the best in the beans you are using. For three liters of water, you need 4 cups of coffee.
- •Mix the coffee and waterSelf explanatory. Used your slotted spoon to mix the grounds into the room temp water. Make sure you stir very well.
- •Let it stand for 24 hoursThis needs to stand and steep for 24 hours at room temp. I leave mine on the counter out of direct sunlight.
- •Scoop out and discard coffee groundsUsing your handy dandy slotted spoon, scoop out the coffee grounds. Allow the grounds a moment to drain over the pitcher before you discard them.
- •Set up your strainerYou won't get all the ground with your spoon. Just most of them. The rest get filtered out by the paper towel. It will take a couple towels to strain the whole batch, and a little time. Totally worth it. I like to use paper towels because they filter the coffee really well, and the coffee runs through it very quickly. Much faster than a melitta coffee filter. Cheese cloth or a different reusable cloth would also work.
- •Strain and be patientIt takes a bit. Just hang and enjoy it. It's like 10 minutes. Just cruise the li.st app and be chill. With three liters of water you will end up with around 2 quarts and a cup or so of coffee. Have storage available and ready. I strain my coffee directly into the vessel I keep it in, being a 2 quart mason jar.
- •Label clearlyA lot of people don't do this, but I do out of habit. I label every thing at work, so I do it at home. The date is important for home made stuff. This coffee is good, I would say, for about a week. I don't keep mine longer than that.
- •ENJOY!!!!Traditionally, it is served with half and half or cream. Too rich for me, so I go with 1% milk or almond milk most of the time.