This post has been sponsored by Altruistic Joe Coffee. All opinions expressed are my own.
Today we’re preparing a batch of cold brew coffees, with a little (a lot of!) help from our new friends over at Altruistic Joe, whose line of sustainably sourced, single origin, fresh roasted coffee, is simply delicious but more on them below.
Cold Brewing: A Few of the Basics
1) So, what ‘is’ Cold Brew Coffee? Coffee that has been brewed with cold water, as opposed to hot. The use of cold water, however, means that the ‘brew process’ takes some twelve to twenty-four hours, more on that below. This process results in coffee that is ‘heavier’ on the palate than hot brewed coffee, while also being lower in acid, and smoother of texture. It also tends to lean into the ‘chocolatey’ qualities of coffee, while minimizing the ‘fruity’ or ‘nut’ flavors that are sometimes associated with types and brews of coffee – such as Turkish coffee. For this reason, expert baristas and connoisseurs tend to prefer dark roast coffees that play into the flavors and textures that cold brew naturally accentuates. If you want a brew that’s richly textured, earthy, and just a hint chocolatey , go with a good quality dark roast coffee.
2) The Grind – Coarsely Ground Is A Must. Small grind coffee will over extract, leading to a bitter, astringent, acidic brew, that’s overly caffeinated. This is the opposite of the smooth, chocolatey drink that you’re looking for. So how coarse are we talking? Very coarse, so coarse that, generally speaking, even ‘coarse ground’ pre-ground coffee is ‘not’ coarsely ground enough, this according to Homegrounds. For this reason, there really is no escaping having to grind your own beans if you’re making cold brew coffee, and want the best results possible.
3) Age of the Coffee. Sometimes fresher isn’t always better, and cold brew is one instance where that’s the case. For best results, according to Voltage Coffee, you want grinds that are at least a few days (preferably up to a few weeks) old, which will result in a sweeter, more richly flavored brew. I don’t pretend to understand the science behind this.
4) Coffee-Water Ratios. It depends, and there is no ‘golden ratio.’ Generally, a one to five ratio, of coffee to water is considered a good starting point for learning what ‘your’ preferred cold brew ratio happens to be. However, as with regularly brewed coffee, this is strongly subject to preference, and so while there maybe a ‘golden ratio,’ there is no ‘right’ ratio. As such, start at the one-to-five ratio, and then work from there to find what you like. For my personally preferred ratio, see the recipe card below.
5) Steeping for 12-24 Hours. Twelve hours is the absolute minimum for steeping the coffee, while twenty-four hours is roughly the ‘longest’ you want to go. Beyond twenty-four hours, and you’re likely to end up a very astringent and bitter brew. Not fun. Again, precisely how long you let the coffee steep is a matter of preference. The longer it steeps, the stronger the brew.
6) How best to strain. As you can see, I’m using a French Press, which basically takes care of the straining process for me. However, if you’re not using a French press, then consider using a fine mesh sieve, cheese cloth, or coffee filter for best results, and simply pour the coffee through your filter of choice in the same way you would drip coffee. The ‘technique’ of the pour isn’t terribly important here, since the coffee has already been ‘brewed,’ or, in this case, ‘concentrated.’
7) Diluting The Concentrate. Generally, unless your downing ‘coffee shots,’ the cold brew concentrate is ‘not’ for drinking on its own. That means diluting the concentrate down to something ‘pleasantly palatable.’ The generally agreed ratio for concentrate to ‘dilution’ is roughly a 50/50 . That dilution can be water (the most common), creamer, milk, or ice. Once again, there is no ‘right way’ to do this, meaning experimentation is key to find ‘your’ perfect cold brew.
8) The Concentrate Keeps. The concertante keeps just fine in the fridge for up to ten days, according to Serious Eats, meaning you make this stuff in batches, and have it throughout the week.
Ingredient Notes, Tips, and Substitutions
1) The Coffee. As with any coffee recipe, the coffee you start with is important. Altruistic Joe, a small veteran-owned business, sources only the finest coffees from around the world. These coffees are farmed sustainably, with information on the farms provided right on their single-origin product pages. These coffees are then roasted right before shipping, ensuring maximal freshness. Best of all, 20% of all profits go to charity, including global health and human services, military veteran and family services, animal welfare, and environmental conservation. As a result, not only is Altruistic Joe’s coffee delicious, but it’s coffee that you can feel good about drinking.
2) The Water. Not a whole lot to say here, but water is often an undervalued ingredient in coffee. The truth is, the higher the quality of the water you use, the better your coffee will taste. A good rule of thumb is “If you don’t enjoy drinking the water on its own, don’t make your coffee with it.
More Coffee Favorites from Living the Gourmet
1) Tiramisu Coffee. A sweet creamy custard served over hot coffee and cream, then topped with shavings of dark chocolate and a sprinkle of warm cinnamon. What’s not to love?
2) Turkish Coffee. I once heard Turkish coffee referred to as “This coffee is tradition in a cup, a civilization diluted into a single brew, the drink of an empire.” Turkish coffee is really where it all started, as it’s perhaps the oldest known way to prepare coffee – and, in my opinion, it’s easily one of the most delicious. Dense and thick, and capped by its own natural ‘crema,’ if you haven’t tried Turkish coffee, I can’t recommend it enough. Check out my guide for how to brew the perfect cup.
3) Cold Irish Cream Mocha Frappe. Unlike the Turkish coffee I just mentioned, this particular recipe is assuredly ‘not’ tradition in a cup. On the contrary, this is a decadent Irish Cream, brewed with an iced mocha frappe. It’s as delicious as it sounds.
Cold Brew Coffee
- Total Time: 24 hours
- Yield: 2 cups 1x
Ingredients
- 1 cup dark roast medium ground coffee (we used Altruistic Joe Coffee for today's recipe)
- 3 cups filtered water
- Ice
- Creamer or milk
Instructions
- Using a French Press to a more simplified technique, combine 1 cup coffee grounds and 3 cups water. Stir and cover. Allow the coffee to steep in the refrigerator for at least 12 hours but it's best when left overnight for a full 24 hours at least.
- Once the coffee has steeped, slowly push the plunger down to press the coffee grounds to the bottom of the pot.
- To your desired glass, add ice cubes, pour the cold brew over the ice and top it off with your desired creamer. Stir and enjoy!
- Prep Time: 5 minutes
- Inactive Prep Time: 24 hours
- Cuisine: American
Claudia Lamascolo says
This was amazing and so much better than Star Bucks. I had no idea it was this easy to make and this coffee cold was fantastic will always make it like this now and much more economical thank you
Cara says
So delicious - and so appreciated this whole article on how to make it (and the tips and tricks). I'm definitely trying this with caramel flavor next time!
Shadi says
This was such a hit! Thank you for Love all the ingredients, can’t wait to try this!
Beth says
I have to give this a try! I love cold brew coffee, so I'm here for this. Honestly, I love all coffee, so...
Sharon says
There is nothing like a glass of perfectly made cold brew coffee like this. I love to make it as an afternoon pick-me-up.
Talya Stone says
I've never tried making cold brew coffee but so interesting to read about the process and definitely something I'd like to try one time.
Risa Lopez says
I can't live without coffee. I would love to try this!
Lavanda Michelle says
Looks like a great and delicious coffee. I haven't had coffee in so long, but this made me crave some. Thanks for sharing!
Marysa says
I love coffee but have not really gotten into cold brew. This sounds delicious!
Yeah LIfestyle says
I can already taste this cold brew coffee! Looks super delicious and perfect on a hot summer afternoon