cold brew coffee concentrate


How to Make Cold-Brew Coffee


1 and 1/3 cups ground coffee

4 cups water (cold or room temp)

Jar or pitcher

Fine mesh strainer (or cheese cloth, clean dish towel, anything to filter out the grounds)


1. Place coffee in jar or pitcher and pour water over top.

2. Stir to combine.

3. Seal and let sit for at least 8 hours to overnight at room temperature.

4. Pour mixture over a strainer in to a bowl. Clean jar.

5. Strain a second time in to clean jar.

6. Ta-da! Cold brew coffee concentrate. 4 cups of concentrate will make about 8 cups of iced coffee. This will last up to a week in the fridge.

To serve

So, as I mentioned above, this is very concentrated coffee. You will need to dilute this to your liking. I drink it in a 2 to 1 ratio (1/3 coffee, 2/3 water) with some creamer. You could go more or less water depending on preference.

The Bruce Wayne

Something magical happens to iced coffee when you shake it with whiskey and maple syrup: You get a lovely, creamy head of foam on top — almost like a Guinness — that disguises the dark depths below (which contain enough caffeine to power any nocturnal superhero).

Serves 1

4½ oz. black iced coffee

2 oz bourbon

¼–½ oz. maple syrup (depending how sweet you like it)

Brew a pot of coffee and let chill until cold, or dilute cold-brew coffee concentrate with an equal amount of cold water. Measure all ingredients into a cocktail shaker filled with ice and shake thoroughly, until chilled and foamy. Strain into glass over ice.

Cold Brew Coffee

Cold brew coffee is my new best friend, and it should be yours. Why? Because it is lower in acid than traditionally brewed coffee, is easy to make in large batches, and won’t go stale like hot coffee so I can keep a pitcher in my fridge at all times. And believe me, I mean ALL times.

There are three ways to make it, but I went the french press route:

Method One - French Press

Add one cup ground coffee and three cups cold water to a french press. Let sit in the fridge for twelve hours. Slowly push down the plunger and pour cold brew coffee into a pitcher. This is a concentrate, so add equal parts water or milk and enjoy!

Method Two - Nut Milk Bag

Pour one cup coffee grounds into a nut milk bag, and add to a pitcher full of water. Let sit in the fridge four twelve hours. Remove nut milk bag, empty the grounds, wash and save for next time. Enjoy your coffee to your liking!

Method Three - Coffee Filter

Combine one cup of coffee grounds in a pitcher of water. Let sit in the fridge for twelve hours. Slowly pour the pitcher through a traditional coffee filter. Enjoy your coffee to your liking!

Note: Pour COFFEE into an ice cube tray to make coffeecubes. This way, the ice won’t water down your delicious cup of cold brew beauty.

just imagine this:

your freshman year of university you got really good at finding the correct key terms to find what you’re looking for in academic databases and its become pretty well known around the kids in your year in your major - if they can’t find something in a database, they find you. (you’ll find what they’re looking for in exchange for coffee). 

so michael’s got a paper due in twelve hours, he has to have 4 different academic sources, and he knows he’s terrible with databases. he usually gets his work done earlier, so he hasn’t had to beg you for help before, but tonight, everyone he asked told him to find you in the little cubicles in the bottom floor of the library and to bring coffee - lots of it. so he shows up carrying an entire half-gallon of cold brew coffee concentrate and with his widest puppy-dog eyes (he learned them from calum - he’s still not as good as calum, the bastard).

and how could you turn down such a cute boy with so. much. coffee. so you invite him to sit down next to you, and you find everything he needs in approximately 10 minutes. while he’s sitting there staring at you like you’re an actual angel that descended from heaven in front of him, you invite him to sit in the cubicle next to you. some might say the rest was history.

anonymous asked:

Baby's breath and bluebell??

baby’s breath : what did you want to be when you were a kid ?

Believe it or not, when I was a kid I wanted to be a mail carrier.

bluebell : do you drink tea or coffee ?

Both. And literally together. I have this chai tea “latte” concentrate that I mix with cold brew coffee concentrate and then add soy milk to it. That’s my daily drink. I also like milk tea a lot a lot.

send me a flower ask

Cold Brewed Coffee

I’ve seen a few posts lately about easy ways to make iced coffee that start with hot brewing the coffee.  Which is a great way to go!  Hot brewing is faster and in many ways easier, and there is a ton of inexpensive equipment to do it with.  If you like to hot brew your coffee and ice it down, friend, you’ll hear no argument from me.

But I do want to talk for a moment about cold brewing, and why it might be a better option for some people, and provide some simple steps to do it.  

So why brew cold?  Well, people with excess income and time can (and do) argue endlessly about which method is superior for taste, which method is tradition, etc. etc.  For this blog, I think the main concern is the acid content.  The number varies based on who measures and reports it, but on average, cold brewed coffee seems to have 60 - 70% less acid in it than hot brewed coffee.  If you’re sensitive to acid but love coffee, this could be a very good thing.  

Now, there are commercial systems that you can purchase for cold brewing (the Toddy system is the most well known) but it’s pretty easy to do with just a few items you might already have, or that don’t cost as much.  

Cold brewed coffee makes a concentration that can be stored for up to 10 days in the fridge, and used to make both hot and cold coffee, so I find that the making is more intensive than hot brewing, but then cuts down the effort for the morning cup a ton by just needing to add water to the concentration.  

Cold Brewed Coffee


  • Approximately 13 hours (most of this is your coffee brewing), so this is a plan ahead, overnight recipe


  • A coffee grinder (optional–you can buy your coffee pre-ground)
  • A small pitcher (or if you’re making more, a bigger one)
  • Jar or glass with a lid (saran wrap and a rubber band work perfectly)
  • A washable coffee filter (you can do without and use disposable ones or a cheese cloth or something else to strain, but I find that this makes it much much easier.  They’re usually about $5)


  • 1/3 cup coffee grounds (coarse ground is best, and some grocery stores have that as an option for their fresh ground coffee.  If not, pre-ground store bought will be fine!)
  • 1 ½ cups water


  1. Place your 1/3 cup of coffee grounds into your jar or glass
  2. Add your 1 ½ cups of water and stir until the grounds are completely mixed in
  3. Cover and let sit at room temperature for 12 hours
  4. Strain the mixture through your reusable coffee filter into your pitcher (repeating this step several times will make your coffee less gritty, or if you have it, lining your filter with cheese cloth–both optional steps however!)
  5. Store in the fridge when you’re done.  This concentration can last about 10 days. 
  6. To drink, put half as much as you want of the coffee concentration into your mug and add equal parts water (hot or cold!  This method can also be used to make hot coffee, not just iced!) and whatever flavorings you desire.  For a creamy, iced cafe au lait, add milk instead of water.  

You can of course make this in bigger batches depending on how much coffee you drink!  If you’re making it as a special treat because you’re acid sensitive and want a small treat, I find this is the perfect size.  Enjoy! 

Cold brewed iced coffee (concentrate)!


  • Coarse ground coffee (ground for french press is best)
  • cold water
  • milk, soy milk, almond milk, etc (optional)
  • simple syrup (optional)


  • Cup measures of various sizes
  • mesh strainer
  • coffee filters
  • large pitcher or container
  • bowl/second container
  • large spoon
  • plastic wrap

To make this coffee, you don’t need a coffeemaker. You don’t even need heat at all! Just time. Using coarse ground coffee, use ½ cup of grounds for every full 1 cup of cold water. I usually use 5 cups of water and 2.5 cups of grounds so I have enough to last me a few days.

Put the grounds and cold water into a container or pitcher. You can even put them into a French press as long as you don’t push down the plunger. Stir to combine grounds and water. Cover with plastic wrap and let steep 12-24 hours AT ROOM TEMPERATURE.

This is the trickier part: line your mesh strainer with a coffee filter. Place the strainer over a bowl or secondary container. Pour the coffee through until the filter is full. Wait for the coffee to drip through and keep filling up the filter until the only thing left in your steeping container is damp grounds. At this point you can toss the grounds, or use them in a variety of ways (body scrub! fertilizer! fridge deodorizer!)

Make sure whatever container you’ll be using to store the cold brewed coffee is cleaned of any and all grounds. The coffee should look especially dark and possibly a little oily. Cold brewing coffee leaves many of the coffee’s natural oils in tact, preserving flavor and texture. Chill your coffee for 1-2 hours before serving. This keeps for a few days, I try to make it last 3-4 days.

To serve: Pour your cold brewed iced coffee concentrate over ice. Cut with water or milk/milk substitute. The coffee as brewed is usually way too strong to drink without adding water or milk. My favorite drink is ½ cup coffee, ½ cup almond milk, and a few teaspoons of simple syrup. It travels well and tastes crazy luxurious.

(I don’t budget for coffee, I get mine free from work. While this is a regular thing for me, it can also work as a special treat)