This is by far one of the easiest and simplest ways to make cold brew coffee at home without any fancy gadgets. It does require patience. I usually do this with an average ground coffee and I also do it in a large batch. A batch that can last me for an entire week.
Cold brew coffee is actually brewing coffee in the water at room temperature over time. The ground coffee will "ferment" the water leaving behind a dark, rich, aromatic cold brew coffee. It even leaves an aftertaste in your mouth for some time.
The great thing about this cold brew coffee is that you can mix it up in whatever ways you desired; from frappe to cocktails. The possibilities are quite endless. And I just might have a cocktail idea in mind.
Ground Coffee Beans, 450g
High Quality Cocoa Powder Preferably Callebaut or Valrhona, 50g
Pure Vanilla Paste, 1 TSP
Transfer coffee and cocoa into a large bowl.
Add in vanilla and water.
Mix until well combined.
Cover with cling film.
Sit at room temperature for 24 to 48 hrs.
*I sat mine for 36 hrs.*
Strain the coffee mixture thru’ a sieve lined with cheesecloth.
Set aside to drip for 30 mins.
After 30 mins, squeeze out as much coffee as humanly can.
*You will need to repeat the process at least 1 or 2 more times.
You may stop once you don’t see any large amount of residue.
I am keeping the residue for future experiments. You can discard it away.*
Pour the cold-brewed coffee into a sterilized jar.
You can keep the cold-brewed coffee in the fridge for up to a week.
Pour into a serving glass filled with ice.
Add any milk if desired.