DIY Cold Brew Recipe – Super Easy!

Hi guys! After posting my cold brew style tea latte recipe, I thought it’d be cool to also post the recipe that I use when making my cold brew coffee. It’s super easy, so it almost seems weird to call it a recipe, but we’re gonna dive in anyway. Let’s get started!

First things first, pick the ground coffee of your choice. You can also grind your own coffee beans, which would taste great as well. I use regular coffee, though this should also work just as well for decaf. The amount of grounds that you use will depend on three things: 1) how strong you like your coffee, 2) how large the containers are that you’re going to store your cold brew in, and 3) how good the filters are that you’ll be using. Keep those in mind as you keep reading.

I don’t normally drink very strong coffee, so I’m usually buying a medium roast and using half a cup to a cup of grounds to make my cold brew. Here’s what you’ll need to get started.

I make and store my cold brew in glass mason jars, but you can store yours in whatever container you want. This time around, I used half a cup of grounds. I laid down a small sheet of wax paper and set my jar on top, then spooned the grounds into the jar from my measuring cup. Anything that falls onto the wax paper will later slide easily into the jar. For me, this is the least messy way to do it.

More grounds left to filter longer will give you a stronger coffee, though I’ve frequently seen it recommended not to exceed 24 hours of ‘brew’ time. The ideal window is 15-24 hours depending, again, on how strong you want your coffee to be (or how much time you have!). I brew for about 15-20 hours on average.

Once you’ve added your coffee to your container, fill the remaining volume of your jar with water. (I prefer to use purified water for all of my DIY drinks.) Your grounds will rise as you add water to the container and will look something like this.

Use the back side of a spoon or a small spatula to push the grounds down into the water, then give it a good stir.

Cap your lid, then store in the fridge for your desired brew time. This time around, I brewed for just under 24 hours (got busy and forgot about it! 🤦🏾‍♀️). Then, it’s time to filter. Here’s what you’ll need.

I’ve found it’s the easiest to filter into a clean, small pot. Line your funnel with a coffee filter and position over your pot. Pour your cold brew through the filter slowly. When the filtered coffee starts to slow to a trickle, I change to a new coffee filter to make the process go a little faster.

Pour your filtered cold brew from the pot into another container with a lid to store in the fridge or pour into a cup or mug to enjoy right away. You could also pour the cold brew into an ice cube tray and freeze it. Then, use ‘coffee cubes’ instead of ice cubes to chill your iced coffee or blend into a homemade frappuccino later.

Let me know if you give this a try!

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