Kevin Lee Jacobs

Gardening, Recipes & Home Décor Tips

How I Make Cold-“Brewed” Coffee

BY Kevin Lee Jacobs | 118 Comments

026Meet my latest addiction: Cold-brewed coffee. This exquisite elixir doesn’t require any special equipment. Heck, it doesn’t require electricity! Wanna produce the best iced coffee in the world? The cold-brew method is your friend.

051Actually, cold-brewed coffee isn’t “brewed” at all, since the method doesn’t use hot water. The freshly-ground coffee beans are simply mixed with cold water, and then allowed to steep for 12-16 hours.

As it steeps, the coffee acquires a pleasant chocolate aroma. It also develops an extremely smooth taste, without the slightest hint of bitterness. From reports I’ve read, cold-water steeping reduces acidity in coffee by up to 70%.  And that’s a good thing!

The coffee is strong, because it’s concentrated.  Speaking from experience, if you don’t dilute it, you’ll get a caffeine jolt you won’t believe. I dilute the infusion with water (or ice), plus milk or cream.

How to Make Cold-Brewed Coffee

Cold-brewed coffee is a snap to make, and as I said in the beginning of this post, you don’t need any special equipment:

032First, grab some high-quality coffee beans, and grind them coarsely.

034Then measure out 1 cup of the coarse grinds. If you live in Europe, you’ll be glad to know that I weighed the grinds for you: 3 ounces.

Actually, my European (and Canadian) readers will claim that I don’t do nearly enough for them. For instance, I usually shy-away from metric measurements. So if you live in England, France, Toronto, or some other place where metrics are the rule, please accept my apologies.

Note: My apologies are best measured by volume, not weight.

037Pour the grinds into a bowl or beaker (you can use the beaker that came with your French press coffee maker). Or, just do what I did last night, and use a large, 8-cup glass measure. Beakers and glass measures have pour-spouts — a real plus.

039Add 4 1/2 cups cold water (filtered, if you don’t trust what comes out of your tap), and give the mixture a thorough stir. The goal is to moisten all the coffee grinds.

040Tightly cover the works with a piece of plastic wrap, and let steep for 12-16 hours. The steeping job can occur on your counter top or in your refrigerator.  My infusion stayed on the counter top.

Hint: After a few steeping-hours have passed, lift the plastic wrap and inhale deeply. You’ll catch a definite, if faint, whiff of chocolate. Reseal the container.

049The next morning (assuming you made your infusion the previous evening), set a fine-mesh sieve over another bowl, beaker, or large glass measure.

052Line the sieve with a piece of muslin or washed cheesecloth. Or, just do what I did this morning, and line the sieve with a common paper towel. The paper towel worked like a charm.

053Pour the coffee through the filter, and you’re done!

Oh. If you made your infusion in a bowl, use a ladle to transfer the coffee from bowl to sieve. If you try to pour directly from the bowl, you’ll probably make a big mess. I’m speaking from experience here.

046To serve the coffee hot (and it will be the smoothest, least-bitter coffee you’ve ever tried), just fill a microwave-safe cup or mug half-way with the infusion.

047Make up the difference with water and/or milk or cream, and heat to the desired temperature in the microwave. Or, don’t dilute the java at all, and suffer a major case of “the jitters” for the next 6 hours. The choice is entirely yours.

016As you can imagine, cold-water steeped coffee makes THE best iced coffee in the world. Fill to half-full a tall glass or a pint-size jar (as above) with ice cubes. As the cubes melt, they will dilute the coffee to “normal” strength.

017Add the coffee…

018And a drizzle of heavy cream or half-and-half.

020Add a colorful straw, too.

035 - CopySince this morning is such a beautiful morning, I think we should drink our coffee in the herb garden.

023Here, Lily the Beagle will protect us from nefarious rabbits and other scary monsters.

026Ah. There’s nothing better than a frosty jar of cold-brewed coffee on a hot summer morning. Cheers, my dears!

Now, I don’t think you need a copy-and-paste version of the above recipe, since cold-brewed coffee is so darn easy to make. Just promise me, in the comments field below, that you will try this blissful bliss some day!

And feel free to double or triple the recipe. This way, you can keep the concentrated elixir in a big covered jar in the fridge. It will last you all week.

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More culinary madness:
Herbed Cheese Straws
Angelic Zucchini Fritters
Blueberry Bars

Comments

  1. 1

    Debi C. says

    Thank you for this most delicious recipe. I have always been told to fine grind the beans for best flavor. Have you tried fine ground beans and if so, what is the difference.

  2. 2

    Brigid says

    Hi Kevin,

    I made ice coffee last night. How or why do you think this cold steeping method is better than making hot coffee and chilling it? Just curious.

  4. 4

    Kevin Lee Jacobs says

    Hi Debi C. – Coarsely-ground coffee affords more surface room cold-water infusing. Or so I’ve been told!

    Hi Brigid – It’s infinitely better than hot regular coffee that gets chilled. Zero bitterness, and the coffee doesn’t become weak when ice cubes or cream etc. are added. Give it a try, and let me know what you think!

  5. 5

    AllisonK says

    I LOVE cold-brewed coffee!!
    I think one uses a coarse grind as it allows for a somewhat easier filtering—if the coffee is ground very fine, it is literally like filtering mud and takes FOREVER.

  6. 6

    Kevin Lee Jacobs says

    Hi AllisonK – Don’t know why I forgot the filtering-benefit when I posted my answer to to Debi C. You are right – it is infinitely easier to filter coarsely-ground coffee.

  8. 8

    Debbie says

    Great recipe and info, will try when I get some coarsely ground coffee. Plus Kevin I have been making your blueberry bars with great acclaim by all . Out here in Kansas our blueberry season is just ending. Thank you.

  9. 9

    Kevin Lee Jacobs says

    Hi Gloria – As described in the recipe above, you can let the coffee steep on the countertop or in the fridge.

    Hi Debbie – So glad you like the Blueberry Bars! My blueberries are currently pinkberries (not fully ripe yet).

  10. 10

    jane says

    it sounds SO good i may make it right now and get up in the middle of the nite to drink it… thanks kevin…

  12. 12

    Maureen says

    I had forgotten which coffee I had used and was trying to identify it by its final flavor to the selections I had. Well, I had also forgotten that extra treat of chocolate-y flavor one gets with this brewing method! Also having a lower acid level is a great plus for those of us who are extra sensitive to acidic foods/ drinks. I was looking at my list of”foods to avoid” and would have gladly avoided 4 or 5 of them just to keep coffee in my diet. Now this method is making it much easier! Thanks! Cheers!

  13. 13

    gloria says

    Thank You so much!
    I have stopped enjoying coffee because of the bitterness-
    I’m going to get out the beans and the grinder as soon as I sign off!

  14. 14

    Trudi says

    the only coffee I really like is iced coffee and this sounds wonderful. I love the smell of coffee but don’t like the bitterness so I am looking forward to trying this one ! Thanks

  17. 17

    Janice says

    THANK YOU for this awesome idea. This is going to change my life. I don’t need to feel guilty about wasting my money and hurting the planet with K cups so I can have my coffee on demand. I don’t have to agonize over what kind of coffeemaker I should be using instead. For this alone you deserve whatever is the Nobel for food bloggers!

  18. 18

    Maggie says

    So glad you shared this! I will definitely explore the technique.

    How many years have I been with you Kevin? Long time, huh. I remember discussing the joy of Douwe Egberts instant coffee. I think you located it online and then I ordered a new batch. To my disappointment D.E. had lost the magic for me…but a friend took it off my hands and has been ordering ever since. Guess products change or we outgrow them.

    I am SO ready for a new coffee experience! Back to you after!

  20. 20

    Deb says

    I am soooooo doing this! Thank you. When my power went out once I poured boiling water through a paper filter held inside a wire strainer. May I assume it’s acceptable to strain my cold coffee the same way…?

  22. 22

    Susan says

    This does sound good, and we had been having some hot days! Right now, tho, a few days of clouds and a little rain to cool things off.

  23. 23

    Michael says

    I do this all the time, and love it. One way I like to filter mine is to pour the cold brew, grounds and all, into my french press and give it a press like normal. Works like a charm.

  24. 24

    Leslie D says

    Hi Kevin and cooking-gardening neighbours,

    Thanks, Kevin, I too love coffee but am acid-sensitive, so I’m going to try this. I had some
    Costa Rican coffee, along with cereal covered with fresh raspberries on my patio this morning. Yesterday I overdid the iced coffee and iced tea and was wide awake at 1 am, so will try to cut back by alternating with ice water.
    The Japanese rose beetles arrived around the first of July to bedevil my roses so I am on the
    hunt daily for them. My plants are full of pollinators of all sizes, and butterflies are coming in greater numbers – the milkweed is almost in bloom.
    Got to go now – too much to do. Thanks again, and good day to all.

  25. 25

    Karen says

    Kevin,
    It’s not just Europeans who use metric — us Canadians do too….
    In fact, because it’s raining and I don’t want to work yet, I googled it – According to the US Central Intelligence Agency’s Factbook (2007), the International System of Units has been adopted as the official system of weights and measures by all nations in the world except for Burma, Liberia and the United States!

  26. 26

    Valerie says

    Hi Kevin, I have been making my coffee this way since 2007. No more heartburn, and everyone loves my coffee. I have a friend that owns a restaurant that loved my coffee and now they make the cold coffee to serve in the restaurant. What a compliment!

  27. 27

    Jo Ann says

    I have been cold brewing coffee for years with the Toddy system, much like this method. I brew a pound of ground beans, strain through a filter and have a decanter of coffe ready to be used either hot or iced. Now to bake something to have with my coffee.

  29. 29

    Betsy T says

    For fans of cold-brewed coffee, check out Toddy Coffee. They sell a system with everything you need for brewing cold water coffee concentrate. It’s the only way I’ve done coffee at home for years. I keep the concentrate in the fridge so I can have a quick cup of smooth, non-bitter hot or cold coffee whenever the mood strikes me. Great for mornings when you just need a single cup before heading out for work. No, I have no association with Toddy other than being a fan.

  30. 30

    Jean says

    Wonderful! Thanks for the tip using coarse ground. It is much easier to manage. We use a large French press…

  31. 31

    Addie B in Florida says

    Hi, Kevin – I’m not much of a coffee drinker (unless I’m in France, where it’s wonderful and rich), but I may try this – it looks so good and I can almost smell it looking at your photos. :-))

    Oh, and 3 ounces is 75 grams

    Thank you!

  32. 32

    Lisa MN says

    OMGoodness! Never knew you could brew cold!! I invested in a french press because I like fresh ground. I also LOVE ice coffee, but the process of “pressin’, chillin’…was time consuming!! THANK YOU SO MUCH for this post! GOOD BYE to BK and McD….vanilla ice coffees when I’m rushed!! looking forward to checkin’ out your other “recipes” .

  33. 33

    Marjie T. says

    Drinking my cold coffee with French Vanilla organic milk as I read this..yes, thank you so much. I will be making this very, very soon.

  34. 34

    Janice says

    I am steeping the coffee right now. Tomorrow morning I will make hot coffee for the morning then in the afternoon I will have a wonderfully delightful glass of iced coffee, Vietnamese style–add about 1 tablespoon of sweetened condensed milk, stir and enjoy!!

  36. 36

    Mary in Iowa says

    Hmmm … Coffee has been on my life-long list of 5 foods/ beverages I absolutely hate and won’t touch. I love the smell, so maybe it’s the bitterness. The closest I get to coffee is a bit of espresso powder in chocolate recipes. Your photos and description made me want to reach into my monitor and take a sip, so I may need to give this a try. It might just reduce my list to 4.

  38. 38

    Tia Carney says

    Can’t wait to try this method. One thing I have done is replace sugar in my coffee with a lesser amount of honey. I tried not sweet, but can’t do it. Honey just makes it so mellow. Better for you.

  39. 39

    Cathy Clark says

    This sounds delicious and I like that it is energy efficient too. I am going to give this a try today, thanks!

  40. 40

    Elizabeth says

    Love this post – and yes, cold brewed coffee IS the best coffee. As a barista at a local coffee shop in my town, I used to make cold brew by using an extra large coffee filter filled with the ground coffee and tied with string then left in the cold water in the fridge like a giant tea bag but I think your method is more effective for providing the maximum surface area of the coffee to incorporate into the water. Thanks!

  42. 42

    Jayne Chandler says

    Thanks for, yet another, great recipe. Going to make this tonight for ice coffee in the morning. I’ll try my Melitta filter, knowing the paper towel in the seive might work faster. Let you know tomorrow.

  43. 43

    Meryl says

    I can’t wait to try this! Cold Brewed Coffee is stupidly expensive in the store but I’ve been dying to try it! I’m glad to know it’s this simple.

  44. 44

    Sheri says

    I use a nutmilk bag for my cold brew. Put the grounds in the nutmilk bag, pull the drawstring and place in a pitcher. Add water. When it is brewed, just wring out the bag.

    Refrigerator or counter works well.

    Fine ground coffee grounds can be used. Fine will give a clouded end result.

  45. 45

    katen j harland says

    This sounds wonderful since I have had to pretty much give up coffee because of the acid. Am definitely going to give it a try!!

  46. 46

    Janet G. Metzger says

    Easier than how my family in Colombia made it! Easy enough for me!

    Thank you!

    Janet

  47. 47

    Ardelle says

    Wow, this is the perfect solution when visiting family/friends that are ‘non-coffee drinkers’ – and often have their coffee maker stuck away in an attic or basement. I will be packing my grounds with me next time, prepping the night before and have my wonderful coffee early next morning. Excellent solution – THANKS! Yikes, I just realized a friend and I drank a 12 cup pot of stiff coffee the last 2 hours – hope I don’t watch the digital clock tick along on my bedroom ceiling tonight….

  48. 48

    Kevin Flynn says

    Hi Kevin you might be surprised how many of your viewers use metric, its a big world out there and most of us have to get the converter out to make your recipes.

    Regards from Australia

  49. 49

    Kevin Lee Jacobs says

    Hi Kevin – I wish someone would invent an app that automatically converts US measurements into grams, etc. It’s an ordeal for me — and also for you — to adjust recipes to our respective systems!

  50. 50

    Sigrid says

    Thanks for this recipe. It sounds like a winner like all your ideas. I’ll make this soon.

  51. 51

    Cheryl hodges says

    My friend’s family owns a huge dry land grain growing farm and cattle…She takes turns feeding the ranch hands at harvest and then we sit in the hot tub and drink cold brewed coffee. Sometimes we watch old black and white movies together. I’m going to share this with her, she will love it!

  53. 53

    Blue says

    Kevin, thank you for this pleasant time. I will try your method tomorrow. My blueberries are blue-d. Well some are. The BlueCrop and Chippewa are ripening. BlueGold, Polaris, &Patriot all blue. I have 32 varieties but only 7 adults. Next yr tho will be yard sale time. I pick, flash freeze & into zippies. I hope by next year to buy HoneyBerry bushes. I also bought my first raspberry plants:Fall Gold, Anne, Navaho, Heritage. Nothing till next yr on those. I have 6 varieties of strawberries which consume my gardens so next year I hope to have them all up on the top of a lattice roof. Wasn’t able to grow from seed this year. And I have to say, it’s disappointing not to witness the wee things pop up.

    We’ll it’s always awesome to share a garden moment with you. Now that you’ve shared a coffee recipe. . How about a berry scone recipe?

  56. 56

    Sue says

    First of all, you crack me up! Secondly, I love me some iced coffee and will be trying your version posthaste! I’m sipping my probably-not-nearly-as-good-as-your-version iced coffee now and if there’s anything better, and still simple, I’m all over it! Happy Wednesday!

  57. 57

    Josie says

    What a coincidence! For the past few days I’ve been searching for a method to try cold brew coffee. I set a pot of coffee every morning so my husband has a cup to take to work. It’s always old and yucky by the time I get to pour myself a cup. I’m just too lazy to make another pot for myself. Well you haven’t steered me wrong yet, so I’ll give your method a whirl.

  58. 58

    Sheri says

    I read about making this some time ago but forgot about it. I’ll give it a try! Sounds like this might make a good Kahlua for the holidays. If your into berry “Cordials” now is the time to start making those for Christmas.

  59. 59

    Rosemary says

    Thanks for the inspiration Kevin! I’m sipping on a cup right now. Smoooooth….

  61. 61

    Anneke says

    Very happy to discover you! Beautiful photos– I love Lily! Appreciate weighted measurements. Not so hard! Will try cold-brewed coffee w/ french press. I usually add a couple of pinches of ground cardamom to a pot of coffee.

  62. 62

    Tammra says

    Wow Kevin ~ I made my brew last night and am enjoying a smooooth cup this very moment. Thank you!

  64. 64

    Beverly Phillips, zone 6, eastern PA says

    Re: comment #49

    Maybe your upcoming cookbook will have a chapter with equivalents!

  65. 65

    Margaret says

    Hi Kevin. Great recipe, thank you. Just an FYI. Here in Western Canada, all our cooking measurements are still done in good old imperial measurement i.e. cups, tbsp etc. Don’t worry about treating is poorly, your site is wonderful.

  69. 69

    Rosie S says

    I did everything WRONG and still had a great result…..used OLD, OLD, OLD pre-ground decaf coffee from a bag I am not even sure was sealed for the entire time it languished in my cupboard. I figured, what did I have to lose, I was going to throw it out! And it really tasted fine all dolled up with a splash of creamer and half and half! Thanks! This recipe is a keeper!

  70. 70

    Angela Willis says

    I make iced coffee that I keep in the fridge all summer… but have never tried the cold brewed method! I am ALL for EASY! And I love that it makes it less acidic… easier on the digestion! 🙂
    Thanks so much for this Kevin!

  71. 71

    Pat says

    Oh, Kevin! After years of loving coffee but dreading the acidic after taste, I was surprised at how wonderful my first ‘brew’ tasted yesterday morning. Just amazing!! Thank you for this great new way to enjoy coffee!!

  74. 74

    Ann of PA says

    Kevin Lee Jacobs,
    I’m waiting for the post regarding the CBCA support group you’ll be starting. Just sayin’. mmmm-mmmmm- GOOD! ; )

  75. 75

    Jill says

    Thanks for this recipe!! Made my first batch overnight, and I can say I am a convert!! NEVER GOING BACK to my automatic coffee maker……YUM!!

  76. 76

    vivian says

    If you think you don’t need a recipe for iced coffee, give this a try. Smooth as silk coffee, even when you microwave it . Thank you for another unbeatable recipe.

  78. 78

    Heather says

    I tried the coffee and it is delicious and the chocolate aroma was wonderful. I haven’t been an iced coffee fan but wanted to be since I live in Florida and it always looks delicious but the acidity was too much in a cold form. It’s perfect hot too. Thanks for your great recipes.

  80. 80

    Sue Lefeber says

    Wowza! I’m always afraid that a recipe won’t be as easy or as good as a recipe/video shows. Every time I make something of yours, I get raves! This is the first time I’ve made cold-brewed coffee, and I am absolutely in love! My husband says it’s the best he’s had. Thanks for your recipes, gardening tips, beagle pics and hilarity!

  81. 81

    shelley Metzger says

    During My granddaughter’s summer visit, she had me going to a major coffee chain for her daily cold blended coffee. I thought I would try this (less expensive and much easier). I blended with ice cubes, heavy cream and a tiny bit of sugar. Success!!!!

  82. 82

    kat says

    WOW!!! I finally got around to doing this, and it was FANTASTIC! I had no idea how simple and easy it was to make, and tastes just like the overpriced name brand bottled ice coffee. I did mine with whole milk and stevia- my new favorite summer drink. Thank you Kevin for sharing this recipe.

  84. 84

    Stancie says

    Love the cold brewed coffee recipe! I’d like to add a minor adjustment, so we don’t have to filter with — gasp! — paper towels. Just pour the steeped brew into a large Melitta cone lined with an unbleached paper coffee filter. The cone fits easily over a quart Mason jar, and can drip unattended for as long as it takes. No muss, no fuss. Even a Mr. Coffee maker can be repurposed, without ever turning it on — just pour the brew directly into the filter-lined receptacle in the top (not the water reservoir!) and let it drip directly into the carafe. Thanks for all your recipes and garden tips. I always learn something!

  85. 85

    Bobbi says

    We love cold brew coffee! I have reusable Madesco Coffee filters that I purchased through Amazon that filter the coffee perfectly.

  86. 86

    Lois says

    I actually have a ‘coffee pot’ that is used for cold water extration.
    You use a whole pound of coffee. Put it into the top part which has a filter and
    a cork that you pull out after it has set 12-18 hours. Drain and Then you can put it into
    bottles, store in fridge and when you want a cup of coffee, use what strength you like
    add some hot water and oh!!!! soooo good.

  87. 87

    Denae I says

    Hey Kevin–
    I’m excited to try your recipe–my iced coffee has lately produced sour results. 🙁
    Also, I am commenting to simply say that I adore you and you add cheer to my day!!
    Love love love your posts.

    Thanks so much for being you. 😀

  88. 88

    Rebecca says

    Thank you for sharing the recipe! It’s why I jump out of bed in the morning. I always drink my coffee black…with this I add about a quarter cup of pomegranate juice…It’s like drinking chocolate covered fruit! Started this too late for cherries, but it will work with apricots. I stash my cots in the freezer when they are ripe…all the starch turns to sugar…I just let it melt overnight in the carafe…pour it into my French press in the morning and squuush it. coffee AND juice in the same cup. Thanks again for the inspiration.

  90. 90

    Sherri Gallant says

    Thank you Kevin! I’m headed for the bean grinder right after I write this. And don’t worry – I am one Canadian cook who prefers imperial measures. Metric cooking irritates me.

  91. 91

    Kristal says

    I use a cloth nut bag to hold my coffee. Pour water on top, let sit over nite. Easy to empty into garden filters it a bit to keep your teeth pearly off white. Freeze any extra for coffee slush with milk and sweetner, easy inexpensive frappachino

  92. 92

    Kevin Lee Jacobs says

    Hi Susan Bankard – For me, the paper-towel liner is convenient. But only because it’s larger than a regular paper coffee filter.

    Hi Sherri Gallant – Metric measurements used to annoy me, as well. Now I’m getting the hang of weighing stuff. Who says you can’t teach an old dog new tricks?

    Hi Kristal – Great ideas all around!

  93. 93

    Robin says

    I’ve been doing coffee this way since I read about it in Cory Doctorow’s “Little Brother”. It doesn’t have to be so complicated to make though – just chuck 3/4 cup of any ground coffee in a 1 quart Mason jar and let it sit in the fridge overnight, then pour it into a French press to strain. At any one time, I’ve got 3-4 jars going in my fridge, so there’s always more! Serve over ice with 1/2 & 1/2, it’s the bomb.

  94. 94

    Dana says

    Australia and Europe use metric. I believe the UK still uses the imperial measurement and I believe it differs from the US; the gallon is different. Australia is famous for its iced coffees, but I believe yours is better.

  95. 95

    Sandra Allen says

    Hi Kevin,
    I love all your ideas, but you hit it out of the park this week. I can use everyone in my life this time. I really enjoy your news letter and your wonderful sense of humor.
    Sandra

  96. 96

    Blair says

    I love coffee any way you fix it. Both my husband and I have trouble with the acidity, however. We have been using decaf Sumatra beans for years now as we were told that they were less acidic than others. I am excited to try your cold brew method! Thanks for all of your wonderful ideas for home and garden…

  97. 97

    Bev says

    I don’t think I’d make a habit of filtering with paper towels, unless you like the added dioxins! Maybe they aren’t all bleached that way, but I wouldn’t want to risk it. Otherwise this sounds wonderful!

  98. 98

    Stancie says

    If you live in or near Rhode Island, you can find Dave’s coffee syrup to sweeten your iced coffee. De-lish!
    I still use an old Mr. Coffee maker to strain the cold brew, without ever turning it on. After steeping, I pour the whole mix into the filter-lined basket and let it drip into the pot. No babysitting required as you wait for that last good drop.

  100. 100

    Shirley Parran says

    My husband is the coffee drinker in the family and his idea of iced coffee was to pour hot brewed coffee over ice. This, I found out, was not actually iced coffee. So, I bought a Bodum French Press Brewer, amazon.com 8 cup. It does all the work in one container, even filtering, since I am notorious at spilling spent grinds all over the floor and counter. I also keep it in the fridge overnight just cause I am in Florida and mold grows fast here. He loves it. It is a real treat on the weekends.

  102. 102

    Elsie says

    One of my best friends loves ice coffee. I’m so going to do this for her the next time I know she’s coming over. Just have to put coffee on my shopping list. thanks

  103. 103

    E. Karan says

    I add to my cold brew a couple of crushed cardamon pods, It reminds me of the middle east coffee. By the way, thanks to you Kevin, I just realized that I’ve been drinking 12 oz of cold brewed coffee almost daily, non diluted…and I feel great :o)

  105. 105

    Frances says

    I too shall use my French Press/plunger to make this more manageable. However, I would not use the microwave to heat water, milk, etc.

  106. 106

    Kathy Farnsworth says

    Hi Kevin, I’m sending this to my sister right away. She loves iced coffee. I love coffee too, and I love the grounds in my garden. All winter I pick up grounds from my local Starbucks – 25 gallons a week in 5 gallon buckets which I trade out. It’s a great soil amendment. I spread them on our 1 acre lot, put them in the compost, spread a layer then mulch over them, and mix them with ground up leaves.

  107. 107

    Louise says

    I have an 8 cup French Press- Bodum so I’ll just try plunging tomorrow. It’s my husband’s birthday. He stopped drinking coffee, loving the aroma of mine. Hopefully, he can drink this with 1/2 and half tomorrow.

  108. 108

    Pat M. says

    Thank you for this simple method. I am a newbie here. I am going to try this. I will be looking over your other recipes today. Thank you
    PatM

  110. 110

    Sandy Martinez says

    Hi Kevin!
    Lilly the Beagle!!!…Ya!! I didn’t realize how much I miss her from your story…

    Just FYI: I use the cold brew to make my favorite cocktail, Mexican Coffee! So nice any time of day! Also, FYI again, toasted coconut almond milk is a really good substitute for cream.
    With Love, Sandy

  112. 112

    Ann of PA says

    Hi Kevin! I’ve been making your cold brew continuously since you posted this. I can’t believe its been almost 4 years?! Anywho, I finally invested in a cheapy (9.99) cold brew glass carafe and the revelation of it all!!! I cannot recommend it enough, especially after doing it the old way. I almost stopped making it before as I was tired of the whole process. Thanks again for getting me hooked on my breakfast cold brew : )

  116. 116

    Ann of PA says

    If you go to Aldi, I use their Barrisimo Honduran coffee beans. I’m not a coffee connoisseur, so keep that in mind. And coffeemate hazlenut (not Aldi brand). That combo is my tried and true. I also don’t dilute with half water, more like a splash or none and no ice. I love it, but that’s me. At any rate they have a fairly wide selection of coffee and many in bean form.

  117. 117

    Janis says

    Wow, Kevin! 117 responses! Awesome. Yes to cold brew. Yes to coarse grind – much better. Perfect coffee.
    But for a quick fresh brewed, I love my French Press. Coarse grind, 3-4 minute wait time and press slowly. Perfect every time too. I add a shot of vanilla paste to my warmed cream. Sinful it is so good. Thx for all the recipes. I know I speak for your fans when I say, you are like a dear friend.

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