Ahh! Cold Brew!

Coffee that is! Several years ago a friend of mine introduced me to cold brew coffee. I remember feeling bad asking her if I could try her coffee but man, I’m glad I did! The smoothness is so creamy. There is no (and I mean no) after taste. No bitterness.

I have mine with milk – and cold! I make homemade organic chocolate syrup and add a squirt of that too! You can heat your water and add the concentrate to that if you enjoy hot coffee. You can have yours however you like. I just suggest that you not heat the concentrate. This will release some acid.

The best part? My nutritionist approved this for me! Why? Because cold brewing coffee reduces the acidity by 70% or more. The acid in drinks and food is often what makes them bad for us. Did you know that virus, bacteria, disease and sickness CANNOT live in an alkaline state? I urge all of you to read on this topic. It is really interesting. Just Google PH level in foods. Where are you on the scale? Did you see things you could cut back?

So how do you brew the cold brew?

I recommend a 1 to 4 ratio – for example 1 cup of coffee to 4 cups of water. Don’t calculate this and freak on me now! When you cold brew coffee it makes a strong concentrate! So you only use 1/4 to 1/3 cup concentrate per serving 🙂 now you can breath again (those who calculated costs that quickly)! I brew 2 cups coffee to 8 cups water at a time that way I’m good to go for a couple weeks.

Here we go! I added two cups of ground coffee to an eight cup Pyrex.


Then you add clean water (not tap – but I recommend you never drink tap) some kind of filtered water.


The coffee grounds will float on top. If you leave it like this the top grounds will never be soaked and will you end up with weak concentrate. Use the back of a big spoon to push the coffee grounds down into the water.


Keep doing this until you can see that the grounds are wet.


Now the fun part! Wait! And wait! For 12 hours! After 12 hours you will notice that the concentrate is dark and smells yummy and you’ll be totally excited to try your new goodness. BTW I’ve waited 24 hours before and it not affect the brew 🙂 so don’t stress!

At this point you will want to scoop out as much of the bulk coffee grounds that you can. I use a slotted spoon. This will help make the straining process easier for you.

I have a two step straining process (trust me I’ve gone through pain figuring out what works best). First I strain the coffee through a fine mesh coffee filter I found hanging on the coffee aisle at Publix. I think it was three bucks.


After the coffee is strained once. I rinse out my Pyrex that I just poured from and strain the coffee back into it. Add layers of cheesecloth in the coffee strainer and strain the coffee again back into Pyrex. You can find cheesecloth in the grocery store or Walmart or a fabric store. I have many pieces of cheesecloth. I use it for many things.


Now you have a rich and dark concentrate and you are so excited to see if this small amount of work paid off!

Get yourself a cup, and a measuring cup (you won’t need this for long). Measure out 1/4 cup concentrate and add to that 3/4 cup milk of your choice. If you prefer hot coffee heating a cup of water. Heat it hotter than you would drink coffee as the concentrate will cool it down. Add to that 1/2 (maybe) cup of concentrate. Please don’t heat the concentrate with the water! That will defeat the purpose and release acids. Then add whatever you like in your coffee.

After a while you will learn your preference and will not have to measure out everything. It helps the first couple of times so you don’t have to stress over the guess work! You know you….you will either use a measuring cup or not 🙂

The most important part….enjoy your coffee!

I throw the cheese cloth in my towel wash. Like I said, I use it a lot so I’m totally used to having it around!

What do you think? Are you going to try it even once? If you do please let us know what you think. The good the bad the ugly. We are not here to win a blog contest 🙂


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