Whether you call it iced coffee, cold brew coffee, or toddy, it’s a must-have in any coffee lover’s home. It’s delicious on hot summer days when you want a coffee fix without the heat or an expensive trip to a coffee shop for an iced mocha. And you can just pull it out of your fridge and have a delicious cup of coffee in no time.
This concentrated coffee is super easy to make and tastes much less bitter than coffee brewed with hot water. You can even double or triple the recipe and make enough cold brew coffee to last two weeks, as it lasts much longer than coffee brewed the regular way.
And, truth be told, I don’t always drink it cold. If I’m in the mood for a homemade latte and there’s toddy in the fridge, I just skip half the steps and use the cold brew coffee instead as my espresso since it’s so concentrated. Yum.
Are you ready to make some yet? I know I am.
How to Make Cold Brew Coffee
You need very few ingredients to make cold brew coffee and if you love reusing your canning jars, this is the perfect opportunity to do so.
Ingredients & Supplies
- 1 ¼ cups coarsely ground coffee, like you’d use in your French press (measure the coffee after you grind your beans)
- 3 cups cold filtered water (find the best water filtration systems here)
- Quart-size canning jar with a lid (find them online here)
- Coffee filter (find unbleached coffee filters here)
- Mesh strainer (like this)
- Bowl to strain coffee into
Put your coffee grounds in the jar and pour cold water over the top. Stir the mixture up so it’s well combined. (If you can, use the handle of a wooden spoon, as metal can alter the flavor of the coffee.) Screw the lid onto the jar and place it in the fridge.
The coffee will need to brew for 12-18 hours.
After the coffee’s brewed, you’ll need to strain it. Place your mesh strainer over your bowl and lay a coffee filter over the top. Pour the cold brewed coffee over the strainer and let it strain until it all drips through. When it’s done, toss those coffee grounds in your compost container.
Rinse out the jar you used to brew the coffee and pour the filtered coffee back in the jar. Secure the lid and label the jar with the date. Refrigerate for up to two weeks.
To serve, put a handful of ice in a pint-size canning jar. Fill ½ – ¾ of the way full with cold brew coffee (depending on how strong you like your coffee) and top off with your choice of cold water or your favorite kind of milk.
If you’d like to sweeten the coffee, it’s easiest to use a simple syrup (feel free to omit the mint in the recipe), which will dissolve quickly in the coffee. You can also use chocolate syrup or caramel sauce for a delicious treat.
For an even easier filtering method…
I recently discovered an even easier way to filter cold brew coffee using the CoffeeSock Coldbrew filter.
With this method, you pour the coffee grounds into the filter, which you tie off and place in the jar. The coffee steeps inside the filter, so when it comes time to strain, you just pull out the filter and let it rest on the mouth of the jar to fully drain.
Easy peasy and the reusable filter will last for a long time.
You can find the CoffeeSock Coldbrew filter here and it comes with simple instructions (much like these) for making cold brew coffee using the filter.
Do you drink iced coffee? How do you prepare it?