The Perfect Cold Brew
“I have measured out my life with coffee spoons.” T.S. Eliot
- Good Quality Coffee Beans (I prefer Kona Coffee for this method)
- Cold Water
- Whole Milk or Cream
- Optional – Hazelnut Syrup
The most important thing to get right here is your coffee to water ratio. I find that the 1 part coffee to 8 parts water ratio works best. Use a large container or mason jar and add your coffee (a coarse to medium grind for this to work best). Next, just add the water and gently mix with a wooden spoon. That’s it, now you just need to wait 14-16 hours (no need to refrigerate). I usually make it in the evening, and it is ready to go by the next morning. Now comes the tricky part, you need to strain the mixture in order to get all of the grinds out and have a smooth cup of cold brew.
Some videos have you doing all kinds of complicated things, but I find a couple of paper towels and a strainer work just fine. The trick is to pre-wet the paper towels in cold water before running the coffee mixture through.
Store the strained cold brew in a clean sealable container and keep in the fridge for up to 5 days.
Now grab your favorite glass and fill 3/4 full with ice. Pour your fresh cold brew over the ice saving room for the cream. If desired, add sweetener and flavoring then fill the glass the rest of the way with whole milk or fresh cream.
Finally, savor your delicious homemade iced coffee. It tastes great and sure beats the hassle and expense of getting to the coffee house.