As a recent college graduate, I’ve found myself reflecting on my past four years a lot recently — specifically, what has helped me have such a terrifically productive and successful undergraduate experience. Namely, my amazing support network. Secondly… loads and loads of caffeine.
There are a lot of people to thank of course, such as my friends, parents, and boyfriend, but one important part of this support network that kept coming to mind is… coffee.
Coffee not only provided my income (I love being a Starbucks barista), but also the fuel for my insane schedule. I’m a pretty traditional coffee drinker: black hot coffee is my go-to drink in the mornings, with an iced coffee in the afternoon for the occasional pick-me-up.
However, as the weather warms up, I find myself not wanting to drink hot coffee in the morning — or pay for an iced coffee in the afternoon. So when I discovered the secret to making cold-brew coffee at home, I was over-the-moon excited.
I was so excited that when my family went on a graduation trip to Asheville, N.C. I brought a huge mason jar to make the concentrate at our airbnb we were staying at. (…I also brought my cast iron skillet because I can’t leave home without it! And yes, I did make this frittata with it)
While this cold-brew ice coffee may have been the unofficial highlight of the trip, Asheville was also absolutely stunning, and Biltmore — the Vanderbilt residence that you can tour — was on par with Versailles. I mean, just look at it. I would not want to be alone here at night.
Although I wouldn’t mind vacationing in it…
Or even just looking out the windows all day long…
Where was I? Oh yes. Cold-brew’s vast superiority to ice coffee.
Why cold brew coffee over iced coffee? Simple
- Cold Brew coffee stays good in the fridge for about a week, meaning easier mornings for everyone!
- Cold Brew is the smoothest coffee you’ll ever taste — and the least acidic! I don’t think you even need creamer for it (like you do with iced coffee IMHO).
- It’s super easy to make — you can use room-temperature tap water, and you don’t even need a coffee maker!
- You can make a huge batch of it and last you and your family for a week!
To be clear, cold-brew tastes nothing like hot-coffee gone cold (EW) or traditional iced coffee, which is just double-strength hot coffee poured over ice. Cold-brew is both full and delicate, and brings out flavor notes you only suspected were in the coffee originally.
I definitely prefer Starbuck’s Guatemala Antigua for cold brew because it’s multidimensional taste with chocolate, lemon, and spice notes are really brought to life with this method. However, you can use any medium or dark roast coffee — play around!
- ⅓ cup coffee, ground to be medium-course. (I recommend Starbucks' Guatemala Antigua)
- 1.5 cups water (room temperature)
- Pour the grounds directly into a container with water.
- Let the mixture soak, covered, at room temperature overnight (12 hours).
- Strain the mixture at least twice through a coffee-filter, fine mesh sieve, or a sieve lined with a coffee-filter or cheesecloth.
- Serve by combining equal parts water and coffee concentrate over ice.
Cold Brew will keep in the fridge for about a week.
Scott and I recently saw Pentatonix, and this group Us the Duo was their opener. Just a husband and wife duo who rock. it.
This song seems uniquely suited for both my university experience (can we slow down time… ’cause I don’t want to “adult” quite yet), and also for this recipe. It’s the perfect type of song I like to listen to as I drink coffee in the morning — upbeat but not obnoxiously about it. And if you think about the lyrics as being about coffee… then how perfect is that?