This is my first time making a cold brew coffee. It’s popular here in Portland and I wanted to give it a try. Stumptown coffee makes a delicious cold brew iced coffee with coconut milk (almost addictively good!), I tried adding some coconut milk to the iced coffee and it was really messy. Chunks of coconut cream that did not want to dissolve. I think the cream needs to be heated then cooled or something like that. I haven’t tried it so I can’t say what would work best when adding coconut cream. So here we’re sticking with a bit of half and half. Results? It was very good but I like a really strong coffee and it tasted like it could have brewed a bit longer than 17 hours. Or maybe my rough grind was too coarse. It’s fun to try so I recommend giving it a go, and it’s always nice to have cold iced coffee ready in the fridge!
Cold Brew Iced Coffee
- 1 1/2 cups coffee beans
- 8 cups cold water
Grind the coffee beans to a rough coarse texture. Place the coffee grinds in large pitcher, then pour in the cold water, give a stir. Place cheese cloth over the top and secure. Let sit at room temp at least 12 hours up to 24 hours. When ready prepare a large mesh strainer over a large container, strain the coffee grinds (there will be a lot!) Clean out the large pitcher and place a coffee filter on top (or you could use a Chemex pitcher and filter), pour the strained coffee into the clean pitcher. The two step filtering should be sufficient, but if you think you might need more repeat the process. Mine was fine with two strains. You could also use a french press for the whole process as well. Will keep in the refrigerator up to 2 weeks.