Cold Brew Iced Coffee

Okay okay, this is a food blog, so what is coffee doing on here. Well we need food to survive and I need coffee to survive so solve for ‘x’ and you’ll realize that this recipe is exactly where it should be. It’s also less of a recipe and more an educational piece for anyone trying to figure out how to stop spending $5 a day on a cup of joe while still getting a delicious brew.

So why cold brew? Why not just take your hot coffee and throw in some ice cubes? If you love a good iced coffee but feel like it’s too acidic, cold brew. Need something with a little more caffeine, cold brew. But don’t drink it too fast or you’ll get the shakes. Enter, cold brew.

I used Sweet Maria’s Ethiopiques Blend, but any medium roast coffee will do fine. Just stay away from dark roast, I find it gives too bitter of a taste.

1. Grind the coffee beans down at a coarse grind (or use already ground beans) and add a pot with a lid.
2. Add the cold filtered water to the pot and stir the grinds gently until everything has been submerged in the water.
3. Cover the pot with the lid and let sit in the fridge for 12-24 hours; the longer the better.
4. Filter the coffee through a fine grained mesh sieve to remove all grounds and sediment.
5. Simple! Remember a little cold brew goes a long way. 

Need a little sweetener? Make your own simple syrup by melting down sugar and water in a 1:1 ratio.

*Unsweetened iced coffee should last 5-7 days. Sweetened coffee last for about 2-3 days. Once you add milk, you should be drinking it during that sitting. I recommend keeping your coffee, simple syrup and milk separate until needed.