Making my own cold brew, has been instrumental in making my days just that much better. Luckily, it’s incredibly easy.
Quick tips for ensuring your cold brew is the best:
- Use coarse-ground coffee.
- Steep for at least 12 hours, if you can.
- Use cold water, rather than warm or room temperature; filtered is best.
- Keep remaining coffee in an air-tight jar after you strain it.
Cold brew can keep up to 1-2 weeks!
The first time I had cold brew coffee was in Seattle on a particularly hot summer’s day. My friend suggested I try it over an iced latte, and after doing so it was hard to turn back (though, I do still love a traditional iced coffee). It gives you a little kick in the teeth when you need it. And as much as I do prefer to be a patron at a local spot, I have to admit that Starbucks’ seasonal cold brews are delicious.
One benefit to brewing cold this summer is cold brew coffee is stronger! Due to its longer steep time, and it’s greater ratio of bean to water, you’re getting more bang for your buck!
Tip: If you’re looking for a way to keep the coffee chilled for longer, make ice cubes out of any extra coffee you have!
|1-2 cups medium or dark roast, whole bean coffee (I use 1 cup, but you may find a little more is preferable for you)|
|4-5 cups water|
|2 tbsp strawberry flavor syrup|
|1 tbsp whipping cream (heavy isn’t necessary for this recipe)|
|4 tbsp oat milk (or your preferred milk)|
For this post’s cold brew, I decided to try out some flavor infusions, so I chose a fairly standard bean that didn’t have a lot of aromatic or flavorful notes. Choose any you want, but given this started as an experiment, I was playing it a little safe.
Strawberry Cold Brew Recipe
- In a coffee bean grinder, coarsely grind your preferred beans. (I usually pulse my beans for about 10-15 seconds.)
- Add the beans to an airtight jar or container.
- Add in 1 tbsp of the strawberry syrup and cover with water.
- Stir to loosen up the mixture that’s likely floated to the top.
- Seal the container. If it’s an airtight jar, shake it up a bit for good measure!
- Store in the refrigerator for at least 12 hours (overnight).
- After the steep time has passed, strain out the coffee beans. Some folks will recommend a strainer and cheesecloth, but I’ve found I don’t need a cheesecloth when I have a tight mesh strainer and my beans are properly coarse. I’ll often strain my coffee into a large bowl, and then replace it back in the airtight jar.
The cream has become one of my favorite parts of my coffee making routine. In the past, I’ve frothed milk for fog teas and really basic lattes. But ever since I started creating my own foam and cream recipes, it’s given my morning coffee such a satisfying facelift. Each pour feels more fun than the last.
Usually, hazelnut is my go-to flavor, but for my first recipe back here, I wanted to try something new. The pay-off was so worth it!
Strawberry Cream Recipe
- In a tall, slender container (I use an old, tall glass), add in the remaining strawberry syrup, the whipping cream, and milk. For a cream that will pair with your cold brew, you don’t need to heat up your milk, as you might with traditional foam.
- With your favorite handheld milk frother, froth the mixture on low and steadily work your way up to medium. You’ll know it’s working when you can see the cream building. Be sure you’re keeping your frother close to the bottom of the mixture without scraping the container you’re using.
- Keep frothing until you’ve reached the volume that you want. You should see the cream double to perhaps even triple in volume.
- Fill a glass about 3/4 of the way full with your cold brew coffee, and then pour your foam over the top.
Let me know if you try this one out!