Shifting from working in an office to exclusively only from home is a bit of an adjustment. At my work, we always have a bunch of different snacks, coffee machines, teas, and a few slobs that never clean up after themselves. Thankfully, I don’t have any slobs at home, but also, I don’t have the convenience of an on-demand coffee maker.
I have the regular, big coffee maker that makes a full pot but I really don’t feel like taking it out, preparing it, cleaning it up and putting it away for 1-2 cups. I don’t even drink coffee….I’m into tea, so I’m even less motivated to just make it for my husband. Drive-thrus are open but the lines can be long or you get nut jobs like this moron in front of you.
You would think that during a pandemic or lockdown, you’d interact with less morons, but it’s like they’re working overtime to annoy everyone around them. Don’t get me started on people with carts in grocery store aisles!
So make this cold brew coffee at home and avoid the general public a little bit more. We use it for iced coffee but you can add hot water for a regular coffee. According to my mom, it’s “just ok” for hot coffee but she has high standards, so do whatever you want with that info.
Another reason to make cold brew coffee at home? For a few minutes of effort, this recipe will last the whole week and costs about $0.05-0.15 a cup depending on the cost of coffee.
Cold Brew Coffee at Home
I have a dedicated jar for cold brew because sometimes you miss a couple of those last little grinds and you don’t want it getting into things…such as your homemade cytrynówka. Learned that the first time.
I also initially weighed the grinds, 1 oz or 28 grams per cup of water but then I got lazy and now I just use heaping tablespoons and it tastes exactly the same. I don’t want to bother weighing grinds…I’m not a friggen chemist!
Many recipes say to use filtered water too which I did the first time but then I stopped. Once again, added effort for zero difference in taste. I have a hard water line which I use for drinking and I haven’t died yet. And there is no way I’m using bottled water!
You can get whole beans or ground coffee, but if you have whole beans, just grind them to medium-coarse. A fine grind can make the coffee taste bitter, not sure why, once again, I’m not a friggen chemist. That’s just how it goes, I guess.
Put the grinds in the jar and fill ‘er up with water. I put the lid on and swish it around to get all the grinds wet. You can use a spoon but it can get messy. Either let it sit room temp for 10-14 hours or put in the fridge for 20-24 hours. Apparently the fridge is better because it’s a slower brew but I’ve done both and didn’t notice a difference in taste.
When you’re ready to strain, put a wet coffee filter into your strainer. It should be wet so that it doesn’t absorb any of your coffee. Strain twice and pour it back into your (cleaned) jar. You now have very strong cold brew coffee concentrate which should be cut in half with another liquid. This should last 2-3 weeks but it never lasts longer than a week in my house.
For Iced Coffee:
Put ice in the glass and fill half way up with the coffee. Pour water almost to the top if you want to leave room for milk, cream or Irish cream.
For Hot Coffee:
Half fill a mug with the cold brew coffee concentrate and let it get to room temp. Fill it up with hot water. If you’re adding milk or cream, I would warm it up in the microwave so you’re not reducing the temp of the coffee.