Cold Brew Coffee

Temperatures are blazing at all time, excruciating highs all across Australia. It’s hot outside.  Not just hot, but brutally hot outside.  The kind of hot that melts the soles of your shoes and your brain.  Doesn’t matter where you live or what you’re accustomed to; anything beyond 37 Celius is nasty, swassy, flipping hot!

Hot morning coffee has lost its appeal.  This is where iced coffee comes in.  The sweltering heat doesn’t negate the need for a daily cup (or two) of Joe, but rather may increase it a bit as heat drains your energy and decreases cognitive function. Try this refreshing cold brew recipe.  It’s simple and yet so delicious there’s no need to add any creme nor sugar.  It’s an absolute hot day must.

Without further ado, here’s your cold brew.

Each mason jar will make 2 servings.

80           mL        Quality, Dark Roast Coffee – Medium Grind (Really.  Medium, not course.)
700         mL        Filtered Water – Cold or room temp.
700         mL        Mason Jar
2                           Unbleached Coffee Filters

Fill mason jar up to 475 mL line with room temp or cold filtered water.

Place 2 filters up top, fold over the edge and fill with coffee grounds.

Add the remaining water, allowing it to slowly filter through and then come to the top.  You want the grounds submerged.

Twist on lid and place in the fridge for a minimum of 12 hours.  24 – 48 is where you’ll hit a real sweet spot.

That’s it!

Remove the filter and grounds the next morning.  Pour over ice and enjoy.  Each jar makes 2 servings with each serving containing roughly 165 mg caffeine.

Using medium ground coffee (about a 4 to 6 depending on grinder) allows you to use less coffee and creates a product that is regular strength not double-strength like most iced coffees.

I didn’t mess around on this recipe.  It was put through rigorous testing both in the kitchen and with a live test panel of experienced baristas!  I picked the hardest judges I could find and got glowing reviews.  By pure accident we discovered that brewing the coffee for 2 nights instead of 1 yielded even better flavor!  The aroma was that of a sweet liquor with a hint of chocolate.  Which I found odd because it’s coffee.

This recipe was originally featured on NutritionSheila.com.