Cold Brew Coffee

Last year I won the coffee lottery. Seriously.
My brother and I spent a week with the folks at Anchored Coffee ( in Dartmouth, Nova Scotia learning all things coffee. After about 30 shots of espresso a day, and multiple coffee cuppings, I left with a new appreciation of the complexity of coffee, and the almost wine tasting like nature of what a really good coffee bean has to offer. I also learned how to pour latte art, which I still really, genuinely suck at….so let’s not talk about that.  
Guys, if I can recommend anything, seek out coffee roasters who care about where their beans come from, how their farmers are paid & treated, and who treat the coffee beans as something special. Who try and highlight the natural complexities of the bean. Most of us drink coffee every single day (at least 5 times). It’s worth it know you’ll supporting a company who you can stand behind, and who offers an amazingly delicious product.
This summer is all about Cold Brew for me.
You’ll need;
12 ounces fresh ground coffee
Milk (optional)
Place ground coffee in a large container. Gradually add 7 cups cold water. Stir gently to be sure all grounds are moistened. Cover with a layer of cheese-cloth. Let stand at room temperature for 15 hours.
  • Remove cheesecloth and use it to line a fine-mesh sieve set over a large pitcher. Pour coffee through sieve into pitcher (do not stir); rinse jar and set aside. Discard cheesecloth with solids.
  • Line same sieve with a large coffee filter and set over reserved jar. Strain coffee through sieve into jar. (It may take up to 45 minutes for all of the coffee to drip through; do not stir or coffee may become cloudy.) Cover and chill. Coffee concentrate can be made 2 weeks ahead. Keep chilled.
  • Fill a glass with ice. Dilute 1 part coffee concentrate with 1 part milk, if desired, or water. 

Recipe thanks to Bon Appetit.

1 Comment

  1. lextgd says:

    I just finished brewing and straining this coffee and I’m happy I did, came out fantastic! I added two sticks of cinnamon and star anis and I think it took an already good recipe over the top. Thanks again from the US!

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