Spring has arrived, so the days are getting longer, and the temperature is rising. When you don't feel like a hot cup of coffee (shocking, I know), a cool and revitalizing Cold Brew Filter is the next best thing. There's nothing worse than going to a coffee shop and ordering a cold brew only to have one of two things happen:
- "You can fill it over there," the barista says, handing you a cup of ice and pointing to the hot coffee airpot. Aren't you fortunate? You can also use the flavored coffee! Aside: the flavored coffee is most likely already cold. All dislike flavored coffee.
- The barista fills a cup with ice and pours in yesterday's old (i.e., previously hot) coffee, conveniently stored in the mini-fridge behind the coffee bar in a pitcher. It tastes old and has nice coffee silt at the bottom of the container, so you know it's yesterday's coffee, which is most likely more than 24 hours old. Was that pitcher even labeled with a date?
You can avoid the trauma of either of these situations by making your cold brew filter at home. And it's quite simple. Numerous methods use various equipment: you can make cold (or iced) coffee with your Aeropress or try the Japanese Iced Coffee brewing method. My favorite tried-and-true method, on the other hand, takes 12-24 hours to create and is well worth the wait, and it employs the Toddy Cold Brew Filters.
You’ll need:
- 250ML (1 Cup) by a visual measure of coffee beans, medium-coarsely ground;
- 946mL (4 Cups) water;
- Two large glass jars or pitchers, including lids ( one for soaking and one for straining);
- Measuring cup;
- Mesh strainer;
- Ice cube tray (trust me on this);
- Any extras you might like (creamer, milk, simple syrup, agave, etc.)
Pour the 250ML (1C) of ground coffee into the jar or container. Coffee grounds should be medium to coarse in texture, and the brew will be weak and flavorless if it is too coarse and bitter and muddy if it is too fine.
Add the water and stir until all of the grounds are saturated, then place the container in the fridge for at least 12 hours, but no more than 24. Patience is essential, so don't try to rush it before the 12 hours are up, or you'll be disappointed with the outcome.
When the timer goes off, strain the coffee into the second pitcher, compost the grounds, clean up your mess, and get out your ice cube tray. Fill the ice cube tray with cold brew and place it in the freezer. These little guys will be used later. If your cold brew filter is too weak, these cubes will come in handy for subsequent glasses. They can also be mixed into shakes and smoothies.
Grab a glass of regular ice, pour in your cold brew, and top with creamer and sweetener to taste. Applaud yourself for a job well done. Once you've mastered this technique, try this Vietnamese iced coffee recipe. Your tastebuds will beg for more.
What could be better than the satisfaction of making your cold brew? Perhaps a nitro craft draft. But that's a story for another time.