Cold Brew Coffee-Concentrate

If you follow my Instagram then you know I LOVE COFFEE. I’m not just all about the booze. Much to my parents, Mr. Hound’s, and my bank account’s dismay, I have been drinking coffee for over half of my life. The bad part is I am super lazy when it comes to making it. I have tried, I just can’t get it to taste the same as that insanely expensive, high sugar, carb loaded “crappucino” from the major chains. I’ll never forget one year, when we were still babies, Mr. Hound bought me my own espresso maker so I could make my coffee at home and not pay (at the time it was this “cheap”, geeze, add that up? I was paying a lot over time) $5. It is actually in the cupboard of our home now because I still to this day can’t seem to figure out how to make it taste the same. I do try to figure it out from time to time. I even had a barista from Starbucks try to teach me. I bought everything they used yet it wasn’t the right taste. RIDICULOUS!  This past Christmas, Mr. Hound bought me a Keurig, which has caused him to start drinking coffee. He loves that thing, as do I. It is so handy and I use it for more than just coffee but that is a tale for another day. Now that the weather is reaching triple digits here in Eastern Washington, I refuse to buy a $7 iced coffee (even if it is totally delicious) and I can’t figure out how to get it to taste right and not watered down when the coffee hits the ice.

A few weeks ago my best friend introduced me to a cold brew coffee that she added creamer to. I was stunned at how good it tasted. But when she told me how much she paid for that small bottle, I was shocked. I thought, “Screw that! I will just pay for someone else to make it. And I will walk there since it’s just over a mile there and back. Get my steps in.” But out of curiosity, I looked up different brands of cold brew. No wonder it was so expensive, it was concentrated coffee.  Made quite a bit more sense now. I would just need to work on my math and chemistry skills to figure out the best tasting ratio for me.

While a lot of people add milk, nut milks, creamers or even heavy whipping cream to their cold brew, I just add a light splash of caramel sauce. This has been an amazing keto friendly coffee for me to drink. And some days I do add a little HWC or almond milk but I have been liking the bold and bitter flavors as I get older.

I kept reading that cold brew was a long process and these companies were priding themselves on the time the grounds were steeped. So naturally I thought it was going to be a tedious task and that I would be buying it in big bottles from the store as long as I keep drinking it. Mr. Hound looked up how it was made and it was exciting to find out it is easy to make. No machines required, just some bowls, grounds, water and straining tools.

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DIY Cold Brew Coffee-Concentrate
Cold Brew Coffee-Concentrate
Print Recipe
A simple way to make your own cold brew at home.
Prep Time
30 minutes
Passive Time
24 hours
Prep Time
30 minutes
Passive Time
24 hours
DIY Cold Brew Coffee-Concentrate
Cold Brew Coffee-Concentrate
Print Recipe
A simple way to make your own cold brew at home.
Prep Time
30 minutes
Passive Time
24 hours
Prep Time
30 minutes
Passive Time
24 hours
Ingredients
Servings:
Instructions
  1. Find your favorite coffee beans. If you have a blender with a sharp blade or a food processor, coarsely grind the beans.
  2. Put the beans and filtered water into a bowl and let them soak in your fridge for 10 hours to 24 hours.
  3. Once they have finished soaking, time to strain them. You'll need coffee filters, a colander, cheese cloth and an extra bowl.
  4. I lined a small colander with the liners and slowly poured the coffee through. It will catch the grounds and oil.
  5. Strain as many times as needed until you no longer see oil and filament sitting on top of the coffee. For us that was three times. Each time you need new coffee filters.
  6. Once it has strained, store it in the fridge for the best results. Pour over ice, add your favorite flavors and enjoy with pride.
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