Cold Brew Coffee for the Win

Coffee is a drug, make no mistake about it. It’s an expensive habit, but one that most salespeople are hooked on, somewhat hopelessly. I personally can’t function in the morning until that sweet, sweet caffeine has touched my lips. Sad, right? I know I’m not alone. The morning is pretty straightforward. Get a programmable coffee machine (or a Keurig if you don’t care about taste), set it for 5 minutes before you normally wake up, lumber into the kitchen, and come back to life.

This works for me every morning. The real issue is midday, especially when working from home or in the office. I don’t often have time to stop by a coffee shop, and don’t really like how coffee comes out when I try to brew 4 or less cups. Recently, I’ve started making cold brew coffee. This isn’t to be confused with iced coffee, which is more or less just regular coffee over ice. Cold brew coffee takes a little more effort, but is well worth it. Typically, for scientific reasons that I’m not qualified to discuss, this results in a less bitter, less acidic drink, which is perfect for an afternoon pick me up. Better yet, you can brew a pitcher of the stuff and it will last for up to a week. Simply serve black, over ice, or over milk and you can control the relative strength as well.

There are tons of recipes out there, but here is the easiest way I’ve found to make it:

What do you need?

  • Pitcher

  • Water

  • Whole Coffee Beans (don’t go cheap here)

  • Cheesecloth or Mesh Strainer

Instructions:

Normally you will want to use a ratio of 2 parts water, 1 part coffee bean, but this will take some trial and error. If you find your first batch too strong, add more water. Conversely, if your first batch doesn’t grow hair on your chest, add more coffee.

I recommend grinding the coffee beans coarsely, not too finely. Again, this will take some trial and error.

Place the coffee in the pitcher with the water. Steep for at least 12 hours. Some people do this in the fridge, and others on the counter. The choice is yours. I prefer the refrigerator.

After 12 hours, run the mixture through the cheesecloth and pour into a clean pitcher. Sometimes you will have to run it through twice to remove any persistent coffee grinds. Now, serve over your choice of milk or cream (or none at all) and enjoy.