How to make a good, strong batch of cold brew coffee.
All summer long, Abe has become addicted to cold brew coffee. Go Get Em Tiger, Coffee Commissary, LaMill, and Blue Bottle (his favorite) make his favorite, and at $4-5 a cup, it’s becoming a costly habit. We tried buying some from Trader Joe’s, but it’s rather bitter, so he’s been diluting it with lots of milk. After receiving these Mason Cold Brew Coffees to sample, I started seeing cold brew coffee in mason jar recipes EVERYWHERE and wondered why we couldn’t just make it at home.
We’ve been following a couple cold brew recipes online and have been adapting it. Abe said it wasn’t strong enough, so we increased the amount of grounds. We tried switching between leaving it at room temperature and having it sit in the fridge. We’ve been using incredible beans (Heart Coffee Roasters’ Colombia Buenos Aires) that make a terrific stovetop espresso.
The magic formula is combining 1 cup coffee grounds with 3 cups water in a french press! Leave it in the fridge overnight and pour it into a cup through a coffee filter to remove any bits of debris. This recipe makes STRONG cold brew coffee so you’ll definitely want to serve it over ice. And milk, if you prefer. We find the only non-dairy milk that doesn’t get clumpy and weird is the one by Almond Breeze. Abe doesn’t like his coffee sweet so we buy the unsweetened, regular kind.
If you don’t have a french press, you can still make this cold brew by combining all the above ingredients in a mason jar and straining it.