Cold Brew Coffee

live seasoned spring 16 cold brew coffee-1 copy┬áThe necessity of coffee is fitting for a Monday post, yeah? Brewing your coffee at home is one of the easiest ways to save money each week. I’m so used to it that buying a cup of coffee is a luxury to me and one I really enjoy, which wouldn’t be the case if I was waiting in line day after day at the coffee shop. During the winter, I usually brew a small pot in a french press or opt for the single cup pour over method, but once March rolls around it’s cold brewed coffee all. the. way. Once I discovered this method there was no turning back.

Why cold brew coffee?

  • Extremely easy to make. The directions are straight forward and there’s no fancy equipment necessary.
  • It saves time. It’s brewed in a larger concentrated batch, so you make it once for the week, not every morning.
  • It tastes better. The acidity of cold brew coffee is lower because the grounds are never subjected to boiling water, which makes the chemical profile quite different than that of a conventionally brewed pot of coffee. Lower acidity makes for a smoother taste and naturally sweeter taste and in turn is less harsh on your tummy.
  • It’s never watery. Besides the acidity issues that arise with hot coffee and rapidly cooling hot coffee with ice cubes (iced coffee), you’ll never drink a watery cup of iced coffee again. Watery diluted coffee is awful. Less caffeine and less taste – who want’s that?
  • More caffeine per cup. Cold brew coffee has a higher bean to water ratio and a longer brew time, which means it contains more caffeine. I think of cold brew coffee as a concentrate and I often add water, but more on that below.

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