24 Hr Cold Brew Coffee
Today we’re celebrating the opening day of baseball in DC, which means summer is right around the corner and I couldn’t be more excited. Do you enjoy a nice iced cold brew coffee once the weather gets warmer?
The trend of cold brew coffee is still going strong, can anyone tell me why it’s so much more expensive than the regular hot cup of joe? This recipe will save you money so you can splurge and treat yourself for making it to Friday with a fun fancy guilty pleasure, mine is an iced caramel macchiato, what’s yours?
This recipe will make a pitcher for the workweek, you can double it if you’re a four cups a day person. You can use any coffee you prefer, I use a a darker roast coffee to keep it strong enough for me after I add my cream.
If you buy coffee in bulk you can save the remainder of your grounds in the refrigerator. I usually do this when I’m making cold brew coffee weekly during the summer.
Cold Brew Coffee
- 12 oz Coffee Grounds
- 4 quarts Water
- 1 Large Pot
- 1 Fine Mesh Strainer
- Paper towels or cheesecloth
- In a large pot add in your coffee grounds and cold water. Stir to combine.
- Cover with a lid and set it on your kitchen counter for 24 -48 hours.
- Strain into a pitcher using a fine mesh strainer lined with paper towels (or cheese cloth, but I find paper towels effective and cheaper).
- You may need to stop half way to empty the coffee grounds and start new. Continue to strain until all of the coffee is through.