I start out each and every morning with coffee. It’s the first thing I do when I get up. I do it before I make my bed, feed Max, or put on my contacts. Coffee first, always.
Of course, in the warmer months there is nothing better than a giant cup of iced coffee. In the summer I’ve simply brewed strong coffee, then poured it over ice. But you know what? It’s just not that good. That is why, my friends, homemade cold brew coffee is everything.
Cold brew vs iced coffee
Instead of brewing the coffee hot like you do for iced coffee, you brew it cold. Hence the name. Dur. It makes your coffee creamier and richer. Plus, there is less acidity and more flavor. Cold brew is much stronger than regular iced coffee, because you have to brew more coffee beans in the cold water than you do with regular hot coffee. Because of this, you should add milk or water to the cold brew concentrate when you’re ready to enjoy it, otherwise the cold brew will be far too strong.
How to make cold brew coffee
I’ve got an easy peasy method to make cold brew at home. All you need is water, coarsely ground coffee, and a cheese cloth to strain everything once it’s brewed. I also added a little cocoa powder to my coffee, which gave it an undertone of chocolate. I mean, why not, right?
Now, because you’re brewing the coffee in room temperature water, it takes a lot longer to be properly extracted. My suggestion is to make it in the evening, then let it sit overnight. Once you strain it in the morning, you’ve got a perfect coffee concentrate that will last for up to 5 days in the fridge.
This homemade cold brew coffee recipe can be easily scaled up, too. Just use 1 cup of coarsely ground coffee for every 4 cups water. Then when you’re ready to drink it, pour equal parts of the concentrate and water or creamer into a glass, and you’re good to go.
What’s the best coffee creamer?
I’ve been brightening up my morning routine with International Delight’s newest product, Simply Pure. I absolutely love it because it’s made with real cream, milk, and cane sugar, and has only 5 ingredients. Simply Pure comes in 3 flavors: Vanilla, Hazelnut, and Caramel. I couldn’t resist the caramel cream, and it truly exceeded my expectations. I actually said “wow” when trying it for the first time in my cold brew. It’s the right amount of sweet without being too sweet, and adds a little something special to my morning iced coffee. I’m totally hooked, and have the vanilla flavor on my grocery list next!
What do you do each day to make your morning awesome? If it’s not coffee, you’ve got some cold brew-ing to do, loves 🙂
Forget $4 iced coffees. Here's the ultimate Homemade Cold Brew Coffee recipe you can make ahead of time and enjoy all week long.
For the cold brew concentrate:
- 6 ounces quality coffee beans, coarsely ground
- 1 tablespoon unsweetened cocoa powder
- 8 cups water, room temperature
- cheesecloth, for straining
For the creamer:
- In a large vessel, mix coffee beans and cocoa powder. Pour in water, stirring so all grounds are fully moistened.
- Cover tightly with saran wrap, then poke a holes in the top to allow air to escape. Place in fridge for at least 12 hours (overnight works great).
- Once steeped, strain the coffee over a cheesecloth into a second large vessel. Squeeze the coffee grounds to remove all liquid. Throw away used grounds, then repeat process again, straining out any additional sediment (this makes the difference between murky and clear coffee!). Place into an air-tight container, keeping refrigerated until ready to use. Will last 5 days in fridge!
- For the most delicious coffee, I suggest International Delight Simply Pure Coffee Creamer. The caramel flavor makes for a perfect caramel iced coffee!
This will make about 7 cups of coffee concentrate. When you're ready to drink it, pour it over ice, then add the same amount of water. This will dilute your coffee to the proper level, otherwise you'll get a huge caffeine buzz!
More drink recipes from Broma Bakery:
This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all my own.