Coffee has become a morning ritual so cherished, that starting the day without a strong brew seems almost impossible. For many, the flavour of traditional coffee is too bitter so sweetening with sugar and flavours is the only way to mask the unpleasant taste. Or so we thought.
Cold brew coffee, compared to a regular cup, is up to 65 per cent less acidic and contains more caffeine. This is not only a positive for those preferring a sweeter brew, but also those who notice an upset tummy after consuming coffee. But don’t mistake this tasty beverage with iced coffee. The latter is a traditionally brewed coffee poured over ice. This leads to a watered down, bitter beverage smothered in cream to mask the flavour.
Let us show you how to make a delicious, sweet, cold coffee worth the wait.
What you will need
Coffee: You will need coarse ground coffee which can be purchased already ground. If you have purchased whole beans, you can use a grinder or ask a barista to grind them for you.
Container: Mason jars work quite well for this. Whatever you use, ensure it is large enough to hold the amount of coffee you wish to create.
Water: Tap water will work but we recommend using filtered water for a pure brew. To purify your own water, place a plastic bottle filled with water on it’s side in the sun for 1-2 days.
Filter/Strainer: Use both a fine strainer and a muslin or cheesecloth. This will be to separate your liquid from the grounds.
- If you are grinding your own coffee, set the grinder to it’s most coarse setting. The final result should be similar in texture to breadcrumbs.
- Ensure the container or jar you are using is sterilised. Place the grounds in the bottom of the jar and fill with cold water. Generally sticking to a 1:8 water to coffee rule gives the best result. However, this depends on the preferred strength.
- Gently stir until combined.
- Leave to steep with the lid on for a minimum of 12 hours but can be left for up to 24 hours. Placing in the fridge is optional.
- Once brewed for preferred amount of time, pour the mixture through the strainer and remove any larger chunks of grounds.
- Clean the strainer and place the cloth inside. Strain 2-3 times or until no grounds remain in the liquid. If you still have grounds in the coffee, this simply means your beans were ground too fine.
Serve chilled with your preferred flavourings or enjoy black.
You can serve hot by pouring in hot water for a delicious warm brew.
The container can be kept in the fridge for 2-3 weeks due to the low acidity. Make in large batches and pour into single-serve bottles for coffee on the run!
Looking for somewhere to buy beans or grab a coffee on the Gold Coast?
Ground Control Coffee
This award winning boutique is a coffee lover’s heaven. Sourcing high-quality, ethically-sourced coffee beans and selling to wholesalers is only the tip of the iceberg. When new wholesale customers work with Ground Control Coffee, the team offers in-depth Barista training and business training, completely free of charge. But it doesn’t stop there- on top of training current staff, they can train new team members when they join the team, also free of charge. Whether you are looking for high-quality beans, training or a cup of their unique blends, Ground Control Coffee has you sorted.
Where: 5/29 Industry Drive, Tweed Heads NSW 2486
Gingernut Cafe & Catering
This is not your regular cafe. Open for breakfast and lunch, the Gingernut Cafe and Catering offers a wide array of drinks, burgers, salads and breakfasts to suit everyone (including vegetarian options). Pop down for a freshly squeezed juice or take a selection at their workers menu for a quick bite to eat. Looking for a caterer? The Gingernut Cafe and Catering has you covered. Click here to visit their website to explore their catering options.
Where: 2/2 Sunlight Drive, Burleigh Heads QLD 4220
HAVE YOUR SAY
What is your favourite way to drink coffee? Tell us in the comments below.