Thursday, August 5, 2010

Cold-Brewed Coffee

For a smooth, mellow, almost sweet glass of iced coffee, this is the way to go. When I know I'll be at home for the morning, I try to remember to start some cold brew the night before. Technically you can heat cold brew for a hot cup of coffee, but I prefer it iced.

There are lots of formulas out there, but this is the one I like best.

For serving, the formula calls for mixing your cold-brewed coffee with an equal amount of water. But full strength is darn tasty!

Locally-roasted beans include Buzz Joy, Highpockets, and (well, roasted in Coeur d'Alene) Doma. If you like the taste of a certain coffee bean hot, it will most likely please you cold.

You'll need a burr grinder or a skilled touch on a blade grinder, and your favorite coffee beans.

1/3 cup (about two 2-tablespoon coffee scoops of beans) fresh-ground coffee (grind on medium coarse)
1-1/2 cups water

Place ground coffee and water in a jar, stir, put on the lid, and leave either in the fridge or on the counter overnight, about 12 hours.

Strain the liquid through a paper coffee filter into a glass or another jar, and mix half and half with with water or ice to serve. Unless you like it stronger!


  1. Oh, I am sooo going to try this!! This sounds awesome!

  2. Oops, I meant not half and half, as in the creamy thing, but half cold brew and half water. Freudian!!!

  3. I was re-reading the print out and realized that you meant water (it did seem just not right when I first read it since you were the one who wrote it!)

  4. Okay - tried it - Loved it! I was sharing it with Bob and Betsy and found out that she knew all about it. Guess they have made it that way back east for years! Oh, we are sooo uncouth in the ole west!!

    Thanks for posting the "recipe" - I have a new favorite drink!

  5. Sigh. Why don't people try my kale and chard recipes? But glad you like the coffee!