Put It on Ice: How to Make Cold-Brewed Coffee

Making cold-brewed coffee takes patience and a simple, yet detailed, process. Andy Schulz of Brooklyn coffee shop De Luxe explains how to make the perfect brew

When it comes to coffee on the rocks, most connoisseurs swear by cold brewing. The process is budget-friendly and as easy as can be, but patience is a must. For fresh, cold coffee with concise flavors, trust us: cold-brewing is worth the wait. Before you jump on the cold-brew bandwagon, learn more about the process from Andy Schulz of Brooklyn coffee shop De Luxe.

Advantages of Cold-Brewing

“The benefits are a stronger, truer cup of coffee,” explains Andy. When you cold-brew coffee, you’re getting the purest taste of the beans and not watering it down or shocking it with ice. A great way to brew bigger batches for multiple cups or to save for later, cold- brewing can also smooth out some of the acidity in certain coffees.

Best Beans for Cold-Brewing

“Our preference is a medium roast, single origin coffee,” says Andy. “Some blended coffees tend to get a bit muddy, while darker roasts can get bitter.” A coffee that is roasted too lightly can sometimes be too bright or light bodied for many people, he also explains.

Equipment

You can buy a Toddy cold brew system, but a Mason jar or bucket work just as well. Since the tricky part is filtering out the grains, Schulz recommends a French press. A coffee filter, fine-mesh sieve or a sieve lined with cheesecloth can work as well.

The Process

Shulz recommends a ratio of 1lb coarse ground coffee to 1 gallon of cold (but not ice cold) water. Soak the beans thoroughly, ensuring a complete and even saturation, and stir if necessary. Cover and let sit at room temp for 13 hours. Strain and enjoy straight over ice if you like coffee that packs an intense punch, or cut the concentrated brew with equal parts water, milk, or to taste. Refrigerate and enjoy your cold-brewed coffee for up to 1 week.

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