Cold-Brewed Coffee

Cold-Brewed Coffee

3 Reviews 2 Pics
  • Prep

    10 m
  • Ready In

    18 h 10 m
Cazuela
Recipe by  Cazuela

“Coffee brewed slowly in cold water is less acidic than hot brewed. You can use this concentrate straight over ice or you can microwave half a mug coffee and then add half a cup of boiling water for quick hot coffee. Develop your own ratio of coffee to water for your custom brew.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  1. Put coffee grounds in a large container. Slowly pour water over the grounds.
  2. Cover bowl with plastic wrap and steep at room temperature for 18 to 24 hours.
  3. Line a strainer with several layers of cheesecloth and place atop a pitcher; strain coffee through the cheesecloth into the pitcher. Discard the grounds. To get a clearer brew, strain coffee again through coffee filters. Store in refrigerator.

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Reviews (3)

Rate This Recipe
Sarah Jo
2

Sarah Jo

Excellent. NOTE: I used Starbucks' Guatemala Antigua coffee for this recipe.

donnatdeal
0

donnatdeal

This technique is brilliant (first heard about it from Rhee Drummond, the PIoneer Woman of Cooking channel). I make this in huge quantities because I go thru gallons of this in hot weather. It is super, and is better than any commercial iced coffee you can buy. It's a bit messy to clean up, but worth every drop. And if you cold brew a gallon, it lasts if refrigerated.

Scratchcook
0

Scratchcook

I had this over ice. It's the only coffee I've ever had that actually tastes as delicious as ground coffee smells.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 8 cal
  • < 1%
  • Fat
  • 0 g
  • 0%
  • Carbs
  • 1.5 g
  • < 1%
  • Protein
  • 0.4 g
  • < 1%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 13 mg
  • < 1%

Based on a 2,000 calorie diet

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