Summer is made for cold-brewed coffee. Here's one of the easiest ways to make a cold brew coffee your summer favorite.


What follows is not quite a recipe but a starting point for your cold brew adventure; we like to think of it as a guide for your cold-brewed coffee summer fun.

The directions are based on 1 part coffee to 4 parts water ratio, so make it and see if you want it more concentrated (perhaps 1:3 is more your speed), or maybe you prefer it more tea-like (try a 1:8 balance).

Please let us know how it goes for you -- share what works for you, and how you like to drink your cold brew.

1. Start with one cup of coarsely ground coffee.
We like using Big Lake for our cold brew, but this is where it gets fun, flavors that come out of cold brew are different than other forms of coffee extraction, so have fun and experiment!

If you don't have a grinder that can grind this course, we can custom grind it for you.
2. Find a container that can hold 6+ cups, we use a 1/2 gallon jar.    
Add 4 cups of water, and stir.
3. Allow 6-hours of steeping time.
If you are more comfortable putting your cold brew in a refrigerator, please do so, just add on a few more hours. You can use any filter you'd like. Here we are using a Hario V2 drip filter and a quart jar.
When it's time to filter the coffee, simply pour the mix over a filter to remove the grounds from the cold brew. Depending on the thickness of the filter you are using, you can filter the cold brew an extra time or two.

Cold brew can be safely stored up to two weeks in a refrigerator.

Yours in coffee,
-Jenny and East View Coffee
July 05, 2021 — JENNY ULBRICHT

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