Am I the only person who wonders where food fads come from? And why is it that foods previously sneered at, suddenly become the next big thing? I’m talking bone broth, pig’s cheeks, kale, vinegar drinks and pork belly. It’s almost too confusing for words. But if there is one thing I can always rely on to stay true to form it’s my morning cup of Joe – or can I?
Living in the hometown of Starbucks, I am fortunate to be only two blocks from one of the main “test” stores and just a short walk from the Starbucks Reserve® Roastery & Tasting Rooms – BTW, they are well worth a visit if you’re ever in the neighbourhood! – but my position is kinda bittersweet. It is great because I get to see and taste all of the new innovations before they ever, and sometimes never, make it to the regular stores. However, it sometimes feels like I need a chemistry degree just to decipher the menu.
So what shall it be today? Pour-Over, Chemex, Siphon, Nitro or Clover Brewed® coffee? The result of this coffee absurdity is that I will spend 30 minutes staring blankly at the menu, only to order my regular skinny cappuccino – or a caramel macchiato if I really feel like showing off!
What I do know about coffee however, is that cold-brew coffee is delicious on a summers morning, in place of my usual hot cuppa, or in the afternoon of any day, no matter the weather. Don’t ask me why, that’s my prerogative and the only hint of coffee snobbery that you’ll ever get from me.
So what is cold-brew and why is it suddenly so popular? Without getting too technical, cold brew coffee is coffee brewed without the use of heat, yes it is simply brewed in cold water – amazing, right?! OK so this isn’t exactly rocket science, but what I do know is because the grounds are not subjected to heat, the acidity level is lower and the final taste is smoother, less bitter and sweeter.
The best thing about cold-brew coffee is its’ simplicity. You don’t need any gadgets, siphons or test tubes to make it, just coffee and cold water. Fancy giving it a go? Then follow my simple recipe to make your own cold-brew coffee concentrate, which in turn will provide you with approximately 24 cups of cold-brew coffee, all from a single 1lb bag of coffee grounds – just think of the money you’ll save!
I’ve also added a bonus Cold-Brew Coffee Float Recipe that is truly delicious – it’s like a Cola Float for adults. Or if that sounds far too extravagant, why not try your hand at my Home-Made Almond Milk Recipe to add to your cold brew?
However you like your coffee, I can guarantee that you’ll love your new home brew – cheers!
Cold Brew Coffee
- 10 Cups Cold Water
- 1 lb Coffee, Medium Grind
Place the ground coffee into a large container and pour in the cold water.
Cover and place in the refrigerator for 12 to 24 hours to brew.
Strain the brew through a coffee filter or fine muslin cloth.
Strain again to ensure all of the coffee grounds have been removed and store the cold-brew concentrate in an airtight container in the fridge.
To make one cup of iced coffee, add ¼ cup of the cold-brew concentrate to 1 cup of cold water.
Stir and serve over ice. Add milk, cream and/or syrups as desired.
Cold Brew Coffee Float
- ½ Cup Cold-Brew Coffee Concentrate
- ½ Cup Club Soda (Carbonated Water)
- 2 Scoops Vanilla Ice Cream (or Chocolate)
Pour the coffee concentrate into a glass, add the club soda and stir.
Carefully add the ice cream.