A basic recipe for homemade cold brew coffee and two summer drink variations with it.
Cold brew, which has its origin in Japan, is a refreshing and modern way to drink coffee, especially in summer. The gentle way of brewing it makes this coffee exceptionally flavorful and light in acids and bitter substances.
You can use any high-quality coffee beans, preferably arabica, to make this recipe at home. Make sure to grind them coarse, which is essential for an excellent taste. If they are too fine, you can end up with a bitter cold brew coffee which is difficult to filter. It’s best to grind them fresh at home using a coffee grinder or blender. If you don’t have the tools at home, buy coarse ground coffee.
As the name already says, the coffee has to be brewed with cold water at cold temperature, which works the best overnight in your fridge. The only thing you have to do the next day it filter it. Store your cold brew coffee for up to one week in your fridge and dilute it 1:1 with water, milk, or ice cubes before serving.
Now, let me show you the basic recipe for this delicious caffeine drink and two summer variations to impress your friends with.
Cold Brew Coffee – Basic Recipe
- 2.5 cups (185 g) coffee beans, alternative: coarse ground coffee
- 4 cups (1 L) cold water
- Grind your coffee beans coarse.
- Divide it between two 1-liter glass bottles, and fill each one with 500mL cold water. Mix them and store for 16 hours (12-18h) in your fridge.
- The next day, filter the mixture first through a kitchen sieve. Filter it a second time through a very thin sieve. I used the barista coffee maker from Tchibo for the second filtration, who comes with a very thin sieve.
- The cold brew coffee is best when enjoyed fresh, but you can store it up to one week in a glass bottle in your fridge.
- The coffee is very intense, therefore dilute it 1:1 with water, milk, or ice before serving.
Nutrition per Serving
Cold Brew Coffee with Lavender Milk
Serves: 2 | Prep Time: 15 minutes | Refrigerate Time: 12 hours
- 300g milk
- 1 package bourbon vanilla sugar (∼7g)
- 1 fresh stem lavender
- 200ml cold brew coffee
- ice cubes
- Bring the milk to the boil and dilute the bourbon vanilla sugar in it.
- Place the lavender stem in a little glass bottle and pour the hot sugar milk over.
- Let it cool down and store it in your fridge overnight.
- Divide the cold brew into two glasses, top each one with half of the lavender milk, and serve them with ice cubes.
Cold Brew Coffee with Ginger Beer
Serves: 2 | Prep Time: 5 minutes
- 300ml ginger beer (one small bottle – alcohol-free)
- 2ooml cold brew coffee
- 0.5 lemon, cut in rings
- ice cubes
- Divide the cold brew between two glasses and top each one with half of the ginger beer. Top it with the sliced lemon rings and ice cubes.
*This post is written in collaboration with Tchibo Schweiz – My number one when it comes to delicious coffee! You can find the German version of this recipe on the blog from Tchibo.