How To: Make Cold Brewed Coffee (A Tutorial)
Save money by making your own iced coffee at home with this recipe for rich cold brewed coffee concentrate.
The temperature is rising. Sure, it’s happening slowly, but it’s on its way up.
As soon as spring shows signs of warmth, I break out the essential tools to make cold brewed coffee concentrate. And, by “essential tools,” I mean ground coffee, a gallon pitcher, a mesh sieve, and some paper towels. All things you probably have laying around the house.
Cold brewed coffee concentrate is just about the easiest recipe you’ll ever make. And, you’ll be glad you did, because it will save you a ton of money. I braved up and calculated how much money I spent in one week for coffee at my local coffee house: thirty dollars. Yikes!
I’m what you would call a coffee junkie. I can easily take down 2-3 cups a day if I’m not careful. It’s hard to resist the rich, dark lure of a properly brewed cup of fresh coffee.
I’m less than functional without my morning juice. Picture a blob on the couch, eyes half opened and mouth agape–that’s me without my coffee. It’s not pretty.
I prefer my coffee strong over ice with extra cream. Here’s how I make my cold brewed coffee:
Pour 2 1/2 cups of freshly ground coffee into a gallon pitcher. I prefer a dark, full-bodied roast.
Fill your pitcher with cold water. Cover and allow the coffee to rest at room-temperature for 12 hours. I usually make my coffee the night before so I can strain it the next morning.
Place a mesh sieve over a large bowl. Line the sieve with a double layer of paper towels. I prefer Scott Towels because they’re durable. They stay strong and don’t fall apart during the straining process, and I only have to strain the coffee once as oppose to twice.
I shopped my local Kmart for my Scott products. Check out Kmart’s Shop Your Way Rewards for great coupon offers on Scott Tissue products this week.
Strain the coffee through the paper towel lined sieve.
After you strain your coffee, store the pitcher in the refrigerator to chill. One pitcher makes enough coffee to last me an entire week.
When I work from home, my morning routine consists of one glass of iced coffee and a FaceTime session with my grandparents. After that, I’m ready to party hard in the kitchen.
When I have to go into the office, I fill my gigantic to-go cup to the brim and pray that one cup will get me through the day.
Squirrel uses my coffee weakness against me. Every morning he insists on teasing me before I’ve had my coffee. I often think about kicking him in the shin.
This picture says it all. I have a cabinet dedicated to coffee essentials. My favorite flavor combo is the Almond Joy: two pumps of coconut syrup, two pumps of almond syrup, a hefty squirt of chocolate syrup, and extra cream.
Cold Brewed Coffee Concentrate
2 1/2 cups ground coffee
Add ground coffee to a one-gallon pitcher.
Fill the pitcher with water. Stir to combine and place the lid on the pitcher.
Allow the coffee to rest at room-temperature for at least 12 hours.
Place a mesh sieve on top of a large bowl. Line the sieve with a double layer of paper towels. Strain the coffee.
Pour the strained coffee into a clean pitcher. Top off the pitcher with water and stir. Place the lid on the pitcher and refrigerate.
Pour coffee over ice and add your favorite coffee additions.
Disclosure: This recipe was developed for the lovely folks at Kmart and Scott Brand. All opinions are my own. Thank you for supporting my recipes and site while I work with brands I adore.