Cold Brew Coffee – Recipe, Benefits and Poor Man’s Nitro!
It’s called Cold Brew Coffee. And it’s all the rage. Many high end hipster nerderies, I mean coffee shops, are serving cold brew on Nitro tap. I looks just like a Guinness beer at the bar and tastes very similar: smooth and creamy.
Even Starbucks is putting in a cold brew coffee nitro tap.
We’ll help you understand why you might want to try this at home, yourself. For way cheaper than any coffee shop will charge you. We’ll also show you how to make a nitro coffee without the need for an expensive Nitrous tank.
Summers are busy for me and cold brew not only hits the spot for those warm summer mornings, but is super time-efficient for me. I don’t even need any special brewing equipment.
Why Make Cold Brew?
- Time – I find it’s easier to batch things. I would rather spend 5 minutes making a gallon of cold brew than spend 15 minutes every single morning making a single cup of coffee. Plus, the cold brew process, while it takes longer to steep the coffee, takes far fewer actual work than making hot coffee.
- Acid – Cold brew has been measured to have less acid, according to Toddy cold brew is 67% less acidic than hot brewed coffee. Cold brew coffee does not use any different coffee than what you use to make traditional coffee.
- Flavor – many people claim cold brew coffee tastes better and has more of the flavor unique to the growing region than a hot brew. Try it for yourself. I definitely found it to be more full flavored in the small experiment I ran.
- Cold -when it’s hot, it’s nice to sip on something cold.
Cold Brew Coffee Recipe – Make Your Own
- Glass Mason Jar or equivalent
- Filtered water
- Ground Coffee (the coarser the better, otherwise it’s hard to filter out those tiny grounds. Thats why I like to grind my own.). 2Tbs per 4 ounces or water, or a ratio of 1 cup coffee to every 5 cups water.
- Fine Mesh Strainer or French Press Coffee Maker or Cheese Cloth
- Time (12-20 hours of steeping)
- Optional – (Sun – I like to infuse my coffee and water with a little infrared heat to give it just a little oomph of goodness from the sun. I set mine out in the sun for 8 hours before returning it to the indoors)
Method (So easy it’s ridiculous)
- Add water to your glass jar(s).
- Add about 2 tablespoons of coffee per 4 ounces of water (1 cup coffee per 5 cups of water). I use a little less than that.
- Put on the lid and let it sit at room temperature for 12 hours.
4. Now strain the coffee through a fine mesh strainer or just pour into a French press and push down the plunger. (I found that the French press left too many grounds in my coffee – as I was using some pre-gound very fine coffee, so I switched to the fine mesh strainer, which worked perfect). I poured the coffee into the french press, rinsed out the glass jars and then poured the coffee, strained, right back into the glass jars.
5. Store in the fridge.
Now you can take out some coffee from the fridge anytime, or bring it to work and store some in the fridge or at your desk. You could bring a whole batch to work, stick it in the fridge and be all set for the week, never having to make up coffee while you are rushing to get into work.
Yes, you could even do the same with decaf and have cold decaf on hand for afternoon when you don’t want the caffeine.
How Long Can This Stay in My Fridge?
2 weeks is about the maximum amount of time you should keep it around. In fact, I would try to consume it all within 7 days to ensure no molds or other spoilers get into your coffee.
How to Make Yours Nitro
At Paleo f(x) last week, Caveman Coffee was preparing cold brew for conference attendees. They didn’t want to lug in a nitro tank, and so they hacked the nitro experience by mixing concentrated coffee (add more coffee to the water during steeping) and then mixing in sparkling mineral water just before drinking. This inexpensive hack made a very close approximation to a cold brewed nitro coffee.
I am on week 2 of brewing coffee cold. I have now made batches with both Kimera Koffee (the natural nootropic infused coffee) and Bulletproof Coffee. I found the process to be really simple and take very little time to prepare and strain.
The flavor is definitely smooth and low acid. Bulletproof coffee is already low acid tasting to me, but the cold brewing process definitely seems to make coffee more flavorful.
I definitely recommend adding the exact amount of more of the ground coffee. Too little coffee grounds result in a weak and thick looking coffee.
Also, don’t try mixing in creatine, butter and cocoa butter into cold coffee. It was chunky and lumpy, even after putting into a 500 watt blender. However, I did find that adding stevia, cocoa powder, vanilla and Brain Octane Oil worked really great.
I’m going all summer on the Cold Brew. How about you?