Once the temperatures hit 70 degrees I start making this recipe and don’t stop until the weather drops back down. You’ll need to buy some large food grade containers I’ve linked below, but it is worth it! This recipe makes 8 quarts so you can keep a dispenser in the frige for a glass whenever you darn well please! I like to bottle it up and give away as gifts to friends using the bottles below. *Psssst!* Teachers LOVE these!
This recipe couldn’t be easier and it’s a crowd pleaser! I discovered it here a few years ago and it’s been a recipe repeat ever since. Enjoy 🙂
Cold Brew
This recipe is taken from "the Most Perfect Iced Coffee" by the Pioneer Woman. I've been making this for years and it is delicious!
Equipment
- 12 quart food grade storage bin with lid
- Cheese Cloth
- Hand Held Strainer
- Spatula
- Food Scale
Ingredients
- 1 lb Ground Coffee I love mine rich and smooth
- 8 quarts Filtered Water
Instructions
- Pour coffee grounds into storage bin
- Pour filtered water onto coffee grounds
- Using a spatula, mix coffee and water together making sure all the grounds touch the water.
- Cover with lid and let it brew for 8-24 hours but at least 8 hours. I like to do this right before I go to bed.
- Once finished brewing, line a handheld strainer with cheesecloth.
- Pour cold brew into an empty container through the cheesecloth lined strainer.
- As you pour, the grounds will pile up in the cheesecloth. Use a spatula to push the grounds aside allowing you to continue to pour the brew through the cloth without grounds building up and overflowing out of the strainer.
- Throw away left over sludge/grounds (or use them in your vegetable garden as compost!).
- Store coffee in beverage containers in the refrigerator and use as needed
Video
