Cold Brewed Coffee

I know this is not a food blog.  But, while I'm editing photos from Colin and Corey's wedding, I need some fillers for my blog. So I decided to do my two favorite things... take photos and make coffee.



I might be slightly addicted to coffee. My husband and I both are. Which can be a blessing and a curse. We enjoy waking up and making our own coffee or going down the street to the local coffee shop and buying an iced americano, with more ice than water, and with sugar free vanilla. We are creatures of habit. But, we also cave very easily into buying coffee from the hundreds of drive through coffee stands in town, which is not good for our wallets. A blessing and a curse.

But then I started catching on to this new craze of making cold brew coffee. I did cold brew for a while in my french press when I was living alone because it is super easy to assemble the night before, put it in the fridge, and press the delicious, creamy coffee into my cup the next morning. It was a great process, but the french press doesn't hold enough coffee for two. So I make cold brewed coffee in bulk now. It's not super cheap, but it's a MILLION times better than just brewing hot coffee and placing it in the fridge overnight, and it does end up being cheaper than buying coffee out everyday. So it's a win win in my book.

People sometimes complain that iced coffee is to acidic. Especially the iced coffee in Portland. Don't know why, but their coffee is super acidic and my husband won't touch the stuff. But making cold brew coffee cuts the acidity WAY down. Cold brewing ground beans produces a coffee that is naturally low in acid - approximately 67% less acidic than coffee brewed by conventional hot-brew methods ( And the cold brew method is now all the rage in Spokane. All the coffee shops are doing it... and here is how you can make it yourself at home.

*use one pound of coffee for every one gallon of water. I made half that. 

1. Grind 1/2 pound of beans at coarse texture.  

2. Put the ground beans into a container and pour 8 cups (half a gallon) of water on top of it. Mix the water and grounds until all the grounds have been covered with water. 


3. Keep it on your counter for 24 hours. I used to put it in the fridge just overnight, but I was recently told by Roast House owner Deborah (a farm to cup coffee roast house here in Spokane) to just leave it on your counter for 24 hours. It produced better results than putting in it your fridge. 

4. Strain. We put a cheese cloth (I found mine at Bed Bath and Beyond) over a different container and poured the pitcher with the grounds into the empty container. You will have a build up of grounds, so occasionally we put the grounds into a bowl because we want to use them on our flower bed later this week. 


5. Once the coffee is all poured and the grounds are all in their own bowl or thrown away, clean out the original container and then pour the coffee back into it using a coffee filter. We used the permanent filter that our coffee pot came with because we used the paper filter the first time and the bottom broke because the coffee was too heavy. If you use the paper filter, just pour the coffee really slow so that there isn't a build up. It should work fine. 

6. Store in the fridge. And it lasts up to 14 days in the fridge!  

7. Once cooled, pour over ice and serve your favorite way! Add flavored syrup, honey, cream, sugar, etc. SO GOOD! 

I hope you enjoy your cold brewed coffee! It is so worth it. 


Also, doesn't my husband have the best hands? I think his future is in hand modeling. Just like Joey Tribianni. 

Kat Wagner2 Comments