Caffeine is such a great way to focus my mind and kick start my muscles for those early morning runs. But, during the summer, the last thing I want is a piping hot cup of coffee. I’ve found that cold brew is a great solution for my 5:00 a.m. work outs for a number of reasons. It’s made ahead of time so I no longer have to sit and twirl my thumbs while waiting for my coffee pot to brew. I wake up, throw in some of my fancy pre-made ice cubes, stuff my face with carbs, and am out the door to accomplish bigger and better things.
Some days it’s literally more difficult to remember if I was supposed to do 12 miles at 7:55 pace or speed intervals at marathon pace than to actually run. So yes, I need my coffee.
You try to remember these…
But here’s where I get embarrassingly honest. Up until recently, I hadn’t a clue that there was a difference between “iced” and “cold brewed” coffee. In fact, the first and last time I went to Cafe Eclectic, the polite barista informed me that they were out of “cold brew.” So naturally I gave her a smart look, pointed to the coffee pot behind her, and said “can you just pour me that over ice?” Sweet thing gave me something called an “Americano” instead because she obviously saw me as a foreigner.
In this same ignorance, I have been brewing a pot of coffee and then pouring it over an exaggerated amount of ice every morning before heading out the door. Not only would it manage be watered down within minutes, but it never even really got cold in the first place. But I have now educated myself and now mastered the art of Cold Brew.
All you need is a large container with a lid (enough to fit 10+ cups of water), an ice tray, and some cheesecloth. I got my cheesecloth on amazon for $6 and its enough to last me a life time. For my container, I stole a large cake Tupperware from my sister’s house and I highly recommend doing the same.
Ingredients for Cold Brew:
12 oz coffee grounds
10 cups of room temperature water
… told you this was simple.
Ingredients for Ice Cubes:
Equal parts unsweetened Cashew (Or Almond) and canned full-fat unsweetened Coconut milk
… am I offending anyone yet?
Make Cold Brew
- Pour all the grounds into water in your large container.
- Seal with a lid and place container in the refrigerator to soak over night (at least 8 hrs and up to 24 hrs).
Once that begins to steep, it is time for your ice cube mixture.
- Depending on how many cubes you want to make, mix equal parts cashew (or almond) and coconut milk and simply pour into an ice tray.but don’t put two cubes side by side into your coffee… food photography fail, anyone?
- The following day, cut your cheese cloth and place over the container that you would like to strain your coffee into
I chose to use mason jars because a) you people go crazy for stuff like that and b) I could fit a ponytail holder over the mouth to hold my cloth in place,but since its such a small surface area it took forever to filter.
- Slowly pour or ladle your coffee over the cheesecloth barrier
It took mine a couple minutes for the liquid to start dripping into the jar and I think it was due to the cheesecloth needing time to stretch. I gently moved around the solid grounds and that seemed to help get things going.
- Once your liquid is separated, discard the residual grounds left on the cheesecloth
- Repeat until all the liquid is in your fresh container.
Ta da! So simple a caveman could do it, right?
Now all that is left to do is “doctor it up” as my mother would say. In my pre-paleo days, this is where I would have frothed up something crazy like two packets of sweet-and-low in a 1/4 cup of hazelnut creamer. Today, I am more than happy with my cashew/coconut cubes and a dash of cinnamon, but enjoy it however you’d like!