A New Brew

Refreshing drinks are a staple on hot summer days and one of our ultimate favorites is a tall, frosted glass of iced coffee. We've noticed that cold brew has become the new coffee drink recently and wanted to give it a try ourselves. After learning more about this brewing method and loving the results we just had to share this one with you friends!

Cold brew is popping up everywhere which might make you ask, like we did, what the difference is between cold brew coffee and regular iced coffee. The answer is A LOT! Cold brew coffee is brewed with patience...literally 10-12 hours of soaking coarsely ground coffee beans in cold or room temperature water to extract the flavor, oils, and caffeine of the beans. This long soaking time is what gives cold brew coffee its distinct smooth, semi-sweet, chocolatey flavor. Cold brew's temperature along with its long extraction process verses quick, traditional hot coffee extraction naturally decreases the acidity in the final cup of coffee. This is wonderful news for anyone who may shy away from coffee because of acid reflux or upset stomach following coffee consumption. The ratio of grounds to water in cold brew is higher than that of traditional hot brewed coffee which leads to a higher concentration of caffeine in cold brew, meaning good news for caffeine lovers (guilty!). Cold brew is often enjoyed with creamer, milk, and whipped cream, as shown in our pictures. So if you're ready to change up your coffee game this summer, let's hit the recipe!

Cold Brew Iced Coffee
PREP TIME: 10 mins + 10-12 hour soaking time
TOTAL TIME: 15 mins + 10-12 hour soaking time
Servings; Makes 4 cups of strong cold brew

Ingredients
Cold Brew
1 1/3 cups ground coffee (we used La Colombe Nizza)
4 cups room temperature or cold water
Glass jar (make sure it will fit 6-8 cups; 1.5-2.0 quarts)
Coffee filter + string or rubber band
Fine mesh strainer or cheese cloth

Minty Coconut Whipped Cream
1 can (13.5 oz) full fat coconut milk
2 Tbsp fresh chopped mint 
2 Tbsp pure cane sugar
1 Liter whipped cream canister + N2O cartridge

Using a coffee grinder, grind coffee to a coarse grind. Measure out 1 1/3 cups coffee grounds and add to a glass jar with 4 cups room temperature or cold water. Make sure that all the grounds are completely submerged in the water. Place a coffee filter on top of the jar and secure with a string or rubber band. Allow to sit out at room temperature for 10-12 hours. Once coffee is done soaking, remove coffee filter from the top and strain coffee through the cheesecloth or a fine mesh strainer making sure to not allow any of the grounds to come through. Pour cold brew over ice and top with whipped cream (our recipe below) or creamer of your choice. Cold brew can be stored in an air tight container in the fridge for 1-2 weeks.

To make homemade coconut whipped cream, combine full fat coconut milk, 2 Tbsp cane sugar, and chopped mint in a bowl and whisk until combined. Add liquid to whipped cream canister, screw on the lid, and charge with N2O cartridge. Allow to cool in the fridge for at least 30 minutes prior to using. Whipped cream can be stored in the fridge for 5-7 days. Store bought, traditional whipped cream is also fine to use if you don't own a whipped cream canister. Note that coconut milk will not whip into whipped cream using a hand beater like heavy cream will.

Cold brew is going to be your new summer favorite once you give this a try. The taste is so full and smooth and pairs perfectly with our rich, minty whipped cream. And while those bean soak for hours, put your feet up and enjoy the long, lazy days of summer. 

This brew is for you, 
Jess and Cecelia