So this is definitely not breaking news or anything, but summer is here and it’s HOT out there folks! So hot that I (who loves a good cup of Joe) feel like a fool drinking hot coffee in the mornings. I’m so glad my brother-in-law (Hey Doug!) introduced me to Cold Brew Iced Coffee! It’s so easy to make (easier than regular coffee) and it’s simply the best way to enjoy iced coffee.
The taste is so much smoother and less acidic than when the coffee is brewed with hot water. You may find that you need less sweetener. And let’s talk about the $avings$ here! This method is much cheaper than the $4.oo coffee shop variety, and no crazy sweet syrups either.
There are lots of tips and tricks out there for cold brewing coffee. I’ve been working on my recipe for the last couple of weeks, and this is what works best for me! Feel free to use it as a starting point and adapt it to your own taste.
What you need:
Cone shaped coffee filter
Jar with lid
Here’s what you do:
Mix 4 cups of water with 1 cup of ground coffee. I use a medium roast. Stir together in a French press and allow to steep in the refrigerator for 12-18 hours.
Press the French press plunger down, and then further filter the coffee (so you don’t get any sediment) by pouring it through a coffee filter and into a jar. I used a cone shaped coffee filter because it fits nicely on the top of my jar.
Some people like to dilute their coffee with water at this point, but I like it as is. Well, I take that back. I like it as is plus a generous splash of my Homemade Vanilla Coffee Creamer.
It’s SO good! Smooth, creamy, refreshing, and just slightly sweet.
Hope you coffee lovers out there enjoy this summertime pick me up! Let me know if you try it or have any helpful tips to share!
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #lovelylittlekitchen
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Cold Brew Coffee
- 1 cup medium roast ground coffee
- 4 cups filtered water
Homemade Vanilla Coffee Creamer
- 1 cup half and half
- 2–3 tablespoons real maple syrup
- 2 teaspoons vanilla extract
- Pour water into french press and stir in ground coffee. Cover (but do not press) and refrigerate for 12-18 hours.
- Press the french press plunger down, and then pour coffee through a filter into a jar. Cover and refrigerate.
- Pour cold brew coffee over ice, and stir in coffee creamer to taste. I like a ratio of 1 cup coffee to 1/4 cup creamer.
Drink your iced coffee out of an insulated cup so your ice will melt more slowly. This prevents your cold brew from becoming diluted if you like to sip it slowly like me. You can make this recipe without a French press. Just mix the water and coffee in a 4 cup glass measuring cup and cover with plastic wrap. Catch the coffee grinds before they hit the coffee filter with a fine mesh strainer.
- Serving Size: 1 cup coffee with 1/4 cup creamer
- Calories: 115
- Sugar: 10g
- Sodium: 43mg
- Fat: 6.3g
- Saturated Fat: 4.3g
- Unsaturated Fat: 2.3g
- Trans Fat: 0.3g
- Carbohydrates: 11g
- Fiber: 0g
- Protein: 2.2g
- Cholesterol: 21mg
Disclaimer: the links in this post for the French press are Amazon affiliate links.