Cold Brew Coffee
Enjoy this delicious, barista-style cold brew coffee in the convenience of your own home. Use a cold brew kit and these recipes to brew perfect smooth, low acidity cold brew coffee. We ROCK OUT this recipe and show you how to brew various flavors and style to suit your tastes.
First and foremost, this is not Iced Coffee-- there is a huge difference. Iced coffee can be one of two things: either your familiar hot coffee brewed directly onto ice (the Japanese method) or poured over ice after brewing.
Cold brew coffee, is sometimes referred to as Cold Press Coffee, replaces heat with time, and the coffee grounds are steeped for about half a day in a refrigerator. We’re not just adding ice to coffee.
1 1/2 cups course ground coffee
50 oz cold purified water
Measuring cup, refrigerator, cold brew coffee maker (Check out our post for how to make a DIY Cold Brew Coffee Maker.)
Prep: 5 min, 12-24 hours to steep and brew Ready: 24 hours Serves: Approximately four 12 oz cup
Before you handle any food, wash your hands thoroughly with soap and water. Clean your kitchen work area and pull back your hair or wear a cap. You want to avoid contaminating your meal with harmful bacteria that could cause food illness. To make Cold Brew Coffee: 1. In a Cold Brew Maker, scoop 1 1/2 cups of course ground coffee into coffee filter.
2. Slowly pour cold water into filter, allowing the grounds to steep and saturate with water.
3. Add cover to jar and place inside refrigerator for 12-36 hours.
4. Remove cover and remove coffee filter; discard coffee grounds. Wipe away any loose coffee grounds from mouth of jar. Add cover.
5. Pour coffee into cup. Add cream, sugar, or spices as preferred.
1 serving with no cream or sugar added: 110 calories, 6 g fat (2 g saturated fat), 200 mg cholesterol, 190 mg sodium, 1 g carbohydrate (0 sugars, 0 fiber), 11 g protein.
Cold Brew Coffee requires more coffee grinds than conventional hot brewing methods, which will produce more caffeine. Cold brew coffee is less acidic and naturally seems sweeter because of its lower acid level. Using cold water as opposed to hot makes the extraction process much slower and actually more selective. The flavor of the coffee is extracted, but bitter compounds are left behind. This can also explain why Cold Brew contains less acid than when you use hot water. Hot water not only extracts quite quickly, but also cooks as it extracts, causing a change in chemical structure.
One of the benefits of cold brewing is that the chemical process doesn’t change, since the temperature doesn’t. You could drink your Cold Brew today and then in a few days and it should taste the same. Even though it may take more coffee to make, you will probably discover that none of it goes to waste.
Vegan and vegetarians rejoice: This is already Vegan-friendly. Use Vegan sweetener and creamer. Kick the GLUTS, as this is already gluten-free. Use gluten free sweetener and creamer. Reduce the carbs by replacing sugar with sugar substitutes, if preferred. Pump up the protein by adding whole milk, if preferred.
HERE ARE VARIATIONS OF THE BASIC RECIPE:
Vanilla Keto Cold Brew. Add 1 TBSN of vanilla extract to coffee grounds before brewing. After cold brew coffee has brewed, pour in cup. Add heavy cream and preferred sweetener.
Vanilla Bourbon Cold Brew. Add 1 TBSN of vanilla extract to coffee grounds before brewing. After cold brew coffee has brewed, pour in cup. Add 2 ounces of bourbon.
Mexican Chocolate Cold Brew. Add 2 tablespoons unsweetened cocoa powder, 1 teaspoon cinnamon, and 1 teaspoon chili powder to coffee grounds before brewing.
Condensed Milk Cold Brew. After cold brew coffee has brewed, pour in cup. Add 2-4 TBSN of condensed milk.
Coconut Cold Brew, Combine 25 oz cold purified water with 25oz cold Coconut water and brew in refrigerator for 12 hours.
Fresh Mint Cold Brew. Add a few fresh mint sprigs with coffee grounds before brewing.
Vanilla Cinnamon Cold Brew. Add 1 TBSN of vanilla extract and 1 TBSN of cinnamon to coffee grounds before brewing.
Kahula Cold Brew. After cold brew coffee has brewed, pour in cup. Add 1 TBSN Kahula and creamer of choice.