The Best Coffee Brew You Haven’t Tried

 

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I’m not what most would call a “coffee connoisseur.”  I don’t drink it that often and when I do, I go half-caff and super weak. It’s bitter and requires a healthy dose of cream and sweetener.

Until now. While visiting a friend, she blessed me the morning of my departure with “Peruvian cold brew coffee.” I didn’t even know cold brew coffee was a thing. It is–and you will be glad to hear of it, too. Maybe I am behind the curve on this, but no one I know has mentioned it– in fact, I am sure if they did, I would no longer see them walking around with $4 cups of hot-brewed bitterness.

First of all, I have to mention the TASTE. The taste is amazing. You know how coffee usually smells great until you try it? Cold brewed coffee preserves the full flavor of the bean. It doesn’t have the bitterness associated with hot brewed varieties.

Secondly, it has lower acid. This makes it more stomach friendly and more gentle on your tooth enamel. I don’t have the raw statistics that compare hot brew to cold brew, however, it is a known fact– so someone, somewhere has the research to support it. I can also tell you as someone with a very sensitive stomach– it is much gentler on the stomach.

Third, it is very, very easy. Like mason jar easy. No big hefty maker or pot on your countertop. All it takes is a standard wide-mouth mason jar. There are lots of tools you can use to make it easier (my favorite is this set-up HERE from Amazon). You don’t need anything fancy or expensive to make the best cup of coffee ever. I like to use a drop-in stainless steel filter. That’s all it takes. Maybe I am becoming a connoisseur.

How to cold brew your best cup

You don’t need Peruvian beans, but I do recommend high quality, organic coffee beans like First Colony Organic Fair Trade Whole Beans. Set your coffee bean grinder for a coarse setting. You will want about 12-14 tablespoons of ground beans.

I use the metal filter that slides into a standard wide-mouth mason jar. Add in the coffee grounds, and slowly add filtered water. As the grounds rise on the water surface,  I tap them down so they are completely saturated and fill the jar.  I give the jar a few side-to-side gentle shakes. Then, screw on the lid, place it in the refrigerator, and wait 12-24 hours.

The coffee will be concentrated.  You will need to dilute it to your taste with either additional ice water or, if you like your coffee hot, you can add boiling water for dilution. Most recipes recommend starting at a one part coffee concentrate to two parts water dilution and adjust as needed.

Add your flavorings, cream, and sugar sparingly

I also recommend you taste it black, then add your cream, sugar, or anything else at a reduced quantity than usual. The flavor is much more enhanced; you will likely need less of your add-ins to make it palatable. I find I can easily drink it black. If you are on a program like Whole 30, this is highly beneficial.

The drawbacks? Well, cold brew coffee takes  12-24 hours. This is something you can’t decide to do at the last minute. Another drawback is you won’t have the smell of brewing coffee permeating your house. For those who are serious coffee aficionados, you may even find the lack of acidity offensive.

For the rest of you? Enjoy what I consider to be the best cup of coffee ever. And, I mean EVER.

 

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