You’re an on-the-go business pro who takes coffee seriously. So why aren’t you cold brewing it?
The cold brew coffee craze is really starting to cook (irony!). And for good reason: cold-brewed coffee simply tastes BETTER; it’s smoother, sweeter, with undertones of chocolate, fruit and nuts but no burnt flavor.
And since it’s less nearly 70% less acidic than hot-brewed, your stomach and teeth will send a thank-you card (does Hallmark even make those?).
Even the mighty green mermaid wants in on the action (although their new spin involves nitrogen and a tap system). Forget the nitro tap; indie coffee shops make great cold brew or it’s just as simple for you to do at home for the next day.
What you need:
A container to steep the coffee in (French Press or Mason Jar will do also)
1 cup coursely-ground coffee beans
4 cups room-temp water
Fine mesh-strainer or cheese cloth (which you don’t need if you have a Press)
And just a little Patience, Axl (ok – 12 hours of it).
It’s worth the wait. Just make it the night before and it will be there for you in the morning, like a new, drinkable friend.
5 simple steps:
1. Combine ingredients.
2. Mix gently.
3. Wait 12 hours (note: for Press, place filter on top but do not press down until after the 12 hours).
4. Strain slowly.
5. Add ice.
Note: this method results in strong coffee (a concentrate of sorts). So feel free to dilute it with water/milk/cream to taste.
If there’s any left over (we doubt it), it will keep in the fridge for nearly a week. We call that ‘future caffeination’.
John is Columbia Business School MBA with expertise in marketing, business leadership, and law. John is a successful entrepreneur who took his first company public. He currently resides in New York City.