a simple lifestyle blog
Can we all just agree that its too hot and move on??
I’ll never move on.
Its too hot. Its too hot. ITS TOO HOT.
Which brings me to my actual point…
How the h-e-double-hockey-sticks am I supposed to sip the elixir of life itself (COFFEE.) if it is 100 degrees outside??
I ASK YOU.
Cold brew coffee is remarkably easy to make and one batch can last up to two weeks in your fridge, which makes it the best cup of quick, cold caffeine for anyone who is equal parts sweaty and busy (i.e. me).
Here’s what you’ll need:
freshly ground coffee (coarse)
wire mesh strainer
Here’s what you’ll do:
1. Using a ratio of 1 (coffee grounds) to 5 (water), stir together your coarsely ground coffee and water. I used 2 cups of coffee grounds and 10 cups of water.
2. Allow it to soak overnight in the fridge for at least 12 hours.
3. Place a coffee filter inside a wire mesh strainer and pour the mixture over it to strain into a large pitcher.
4. Dilute your cold brew toddy (that’s what you call what you’ve just strained!) with cold water to a ratio that is fitting to your desired strength of coffee. Traditionally, folks use a basic half and half ratio. Half toddy, half cold water, ALL yummy.
Let me hit you with some knowledge.
Cold brew has more caffeine than drip coffee because caffeine is the last thing to dissolve into the water when you brew/soak it. When it soaks for a minimum of 12 hours, all that caffeine is fully extracted from the coffee.
ALSO, because there is no heat applied to the grounds, the bitter flavor is not released from the beans, which leaves you with a less astringent/acidic coffee.
Until next time, cheers!