Cold brew coffee. You might be wondering what all the hype is about. I know I was, so I started to do some digging to find out they big hype was. You mean I take cold coffee I made 8 hours ago and add some ice and call it cold brew? Wrong! There’s a huge difference between cold brew coffee and iced coffee.
In a nutshell, cold brew coffee is made by letting the coffee grounds sit in water for 12-18 hours. The typical ratio is 3:1 (cups of water:cups of coffee grounds). The result is coffee that is less acidic, and more flavorful.
- Less acidic – Heating releases acidic oils from the coffee bean, which results in a higher level of acid levels in hot brewed coffee. Cold brew coffee, because it does not go through the heating process, is less acidic and more alkaline. Our bodies tend to function best when its in a more alkaline state. Less acid is also good for those individuals who may suffer from acid reflux, or other digestive issues that coffee tends to trigger.
- Robust flavor – By allowing the grounds to brew for a longer period of time it allows more of the bean flavor to enter the water. This slow process prevents less change from the original flavor substance…the coffee bean!
- Stays fresh longer – Heated coffee goes through two chemical changes; once when heated and another when cooled. This changes the overall taste of the coffee. Ever tried to re-heat coffee later in the day, after it’s cooled off? Yeah, taste like straight up ashtray! By removing the heating process you’ve reduced the amount of chemical changes that occur, which locks in the original flavor and keeps it around longer.
I prefer my hot coffee black, but for some reason I really like a good, creamy cold brew coffee. The store bought versions of coffee creamers are full of ingredients that I prefer not to ingest (and so does my body) so I went hunting for a homemade version that would do the trick. This homemade vanilla creamer is super simple and you can store it away in a mason jar to use throughout the week.
The result….the best homemade cold brew coffee I’ve encountered. Add in as much creamer as you’d like, it won’t disappoint. This is the perfect summer drink, when you want that strong coffee flavor but maybe don’t want to guzzle down hot coffee on a hot summer day.
Cold Brew Coffee with Homemade Vanilla Creamer
- 1 Cup fresh coffee beans coarsely ground
- 3 Cups water
- use the above in a 3:1 ratio per serving until you reach your desired amount
- 1 Cup organic half and half
- 3 Tablespoons organic real maple syrup
- 2 Teaspoons organic vanilla extract
Add your coffee grounds and water to whatever sized container you need based upon your portion size. (I used a gallon mason jar)
Place container into refrigerator and let sit for 12-18 hours
Strain the coffee grounds out by pouring the liquid through a filter into another jar/container
For the creamer, mix all three ingredients well and store in a mason jar or other sealed container
Pour coffee over ice, add in creamer, and enjoy!