Cold Brew Coffee

Cold Brew Coffee

Serves: 5 people
Prep Time: 15 minutes
Cooking Time: 5 minutes
Cold Brew Coffee


  • 3 ounces coarsely-ground coffee (that’s about ¾ cup whole coffee beans turned into about 1 ½ cups* coarsely-ground coffee)
  • 3 cups water


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Sometimes with the warm and hot afternoons of spring and summer, we want a cold and refreshing drink, to make our afternoons more pleasant. And with all the aficionados of frappuccinos and other cold coffee drinks, I thought it was time to get into our cold brew game.

Why cold brew coffee? Well, it’s sweet, refreshing, easy to make, cheaper than going to a store and buying an expensive cup of coffee. It's versatile, which means you can heat it up if you are digging for a warm cup instead. It’s a great option to do for hot days and its coffee there is always time for coffee, it's easy to make and it's only time to let the brew refrigerate so it can get a better taste than if we serve it right away. And you can store it in your fridge and just serve whenever you are feeling in the mood.

Ready to go, cheap, refreshing, and easy to make. I think that should be anyone’s favorite drink facts. To make our cold brew, we will need 85 grams of ground coffee and 3 cups of water. How do we make it?

  1. First, in a wide mason jar, mix the water and ground coffee. Stir and let it rest for two minutes, before stirring again.
  2. You want to place a lid on the container and let it refrigerate for 12 hours or overnight.
  3. The next step is to strain the cold brew for this use a thin paper coffee filter or cotton napkin over the sieve. Pour your content into the sieve and then into a pitcher.
  4. You should let it cool and serve in a glass with ice and water. Pour your cold brew and mix well. And it can remain in the fridge for up to two weeks.

Cold brew coffee is just great; you can mix things up and make a lighter version of the cold brew iced tea which is less bitter. In this recipe, you will combine leaf tea or whole tea bags and water in a pitcher and let it infuse for 6 to 12 hours in the refrigerator.

Then you need to strain and serve, it’s light, it’s great and it can be good for days. Remember this will be a concentrate, therefore, your measures of it should be more water than concentrate or you can adjust it depending on how strong you will like it to be, less water should bring stronger cold brew, while more water should give a less bitter one. And another trick is to let it sit for long hours for a stronger concentrate, the ideal is from 12 to 24 hours.

The longer time you let it sit, the stronger results you will get. Something that makes me fall in love with cold brew coffee is that it doesn’t mess up with my stomach like regular coffee or espresso do, as you have more control of how strong it is, by how much water you add and how much you let it concentrate.