Cold brew coffee is all the rage. A coworker of mine brought some to the office that she had made in her French press. My french press is too small, so I did some searching online for other ideas. I didn’t want to buy something if I ended up not liking it, or not making it all that often.
I finally ran across an article on Business Insider, which recommended using a 2 quart pitcher and a nut milk bag. I posted on Facebook asking where I could get one of those nut milk bags locally, and my husband responded, “a hop sack is basically the same thing, I have several.” Which just goes to show that I need to remember to ask my husband before posting things on Facebook.
What You’ll Need
- 4 1/2 oz coffee (Espresso roast, medium grind)
- 2 quart jar (I used a half gallon Ball jar that I had laying around)
- something to steep the grounds – a nut milk bag, muslin tea bag, hop sack, or even muslin tied into a bundle
- almond milk, milk, or protein powder (optional)
Directions
- place the coffee in the bag
- place the bag in the jar or pitcher
- fill with cold or room temperature water
- put the lid on and put in the refrigerator for 11 hours and 40 minutes
- squeeze the bag to get out any remaining coffee water goodness
- dilute 1:1 ratio with coffee and water (optional)
- add milk, cream, protein powder as desired (optional)
The Verdict:
The original article says to dilute it 1:1, so I mixed up 4 oz of the coffee, 4 oz of water, and two scoops of Tera’s Whey Organic Bourbon Vanilla
This post shared at Naturally Sweet Tuesday
