Let’s be honest, sometimes during warmer weather, getting through a hot morning coffee can make things that little more sweaty. This is where cold brew coffee swoops in to steal the show (your caffeine addiction will thank you).
Steeping coffee grounds in cold water still extracts the bean’s signature flavour, but the long, slow process also draws out a lot more caffeine (so be warned). It also means that less of the bitter notes from the bean come through, making it a smoother, more floral drinking experience.
To tell you the truth (sorry in advance coffee aficionados), it’s my workaround for using average coffee beans as it can make any budget or heavily roasted brand more palatable due to the light taste. That said, boutique beans will absolutely shine here.
This method works well straight up, but you can add extra water, a dash of milk, honey, sugar, or whatever sweetener you like. The flavour is much milder though so don’t go in too heavy-handed.
How to make cold brew coffee
Take 1 cup of ground coffee, medium to coarse is best, and 1 litre of water. Mix the two together in a jug or plastic container, cover and leave in the fridge overnight, or up to 24 hours. The longer you leave it the more caffeine and flavour you’ll extract. You can also leave it at room temperature overnight to achieve a 24 hr fridge result.
The next day, strain the ground coffee with a chux or muslin and a sieve.
Serve over ice in a small glass. I recommend serving around 200 ml to start – just check how fast your heart is racing before reaching for more.
From here, the world is your oyster in terms of playing with ratios, additions and steeping times. If you have a plunger, feel free to scale down the ratios to suit its size – simply plunge and pour your own cold coffee in the morning.
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