Easy Starbucks Replicated Cold Brew Coffee Recipes

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COLD-BREWED COFFEE

Coffee brewed slowly in cold water is less acidic than hot brewed. You can use this concentrate straight over ice or microwave half a mug coffee and then add a half cup of boiling water for quick hot coffee. Develop your own ratio of coffee to water for your custom brew.

Provided by Cazuela

Categories     Drinks Recipes     Coffee Drinks Recipes

Time 18h10m

Yield 6

Number Of Ingredients 4



Cold-Brewed Coffee image

Steps:

  • Put coffee grounds in a large container. Slowly pour water over the grounds.
  • Cover bowl with plastic wrap and steep at room temperature for 18 to 24 hours.
  • Line a strainer with several layers of cheesecloth and place atop a pitcher; strain coffee through the cheesecloth into the pitcher. Discard the grounds. To get a clearer brew, strain coffee again through coffee filters. Store in refrigerator.

Nutrition Facts : Calories 7.6 calories, Carbohydrate 1.5 g, Protein 0.4 g, Sodium 12.9 mg

½ pound coarsely ground coffee beans
4 ½ cups cold water
cheesecloth
coffee filters

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  • Make the cold brew. Grind your coffee beans coarsely and add them to your cold brew maker (we like the Ovalware RJ3), French press, or mason jar. Then top with room temperature filtered water. We recommend starting with a coffee to water ratio of 1:5 (one part coffee, five parts water). If you’re making 30 ounces of cold brew, you’ll need 6 ounces of ground coffee. Now leave your cold brew to steep for 16 hours on the counter or 18 hours in the refrigerator.
  • Filter your cold brew. Once it finishes steeping, filter your cold brew concentrate to remove the coffee grounds. If you’re not using a French press or cold brew maker, you can pour the mixture through a paper filter in a pour-over coffee maker or a cheesecloth draped over a bowl.
  • Make the vanilla simple syrup. While the cold brew is brewing, you can whip up a quick vanilla simple syrup. Bring sugar, water, and a whole vanilla bean to a boil in a small saucepan. Once it’s boiling, remove the pan from the heat and carefully take out the vanilla bean. Let the syrup cool.
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