Cold-Brew Coffee

Just the other day, my sweet husband woke me up with a gentle nudge, a quiet “Good morning, honey” and an iced coffee from Starbucks.  Being a serious coffee lover, (and my sweet husband lover, too) I’d have to classify that as one of the nest wake ups in the history of me.  M later told me he was a little worried to wake me up before my alarm went off, but he was pretty sure it’d be okay as long as the first thing I saw was the coffee.  What can I say?  The man knows me well.

Later that day, the problem with this perfect wake up revealed itself–it’s not going to happen everyday.  So, like any good food blogger would do, I jumped online to find all the best tips and tricks for making perfect iced coffee at home.  I stumbled upon many a recipe touting the superior flavor of cold-brew coffee.  I was very happy to find out just how easy it is.  Seriously–stir, let sit overnight, strain, drink.  I love it.

My searches also came up with some pretty fun ways to jazz up the flavors in your cold-brewed coffee.  I’m a true coffee lover and I normally don’t add more than a splash of half and half.  But there’s nothing wrong with making your coffee a little extra special sometimes, especially when the twists aren’t sugar or fat laden.  Be sure to come back tomorrow to see a few of my favorites.

Cold-Brew Coffee

method found on Annie’s Eats


8 oz. (1/2 lb.) ground dark roast (regular coffee grind is fine)

4 qt. cold water (I used filtered)


1.  Combine the ground coffee and cold water in a
very large container.  Stir well to moisten all the coffee grounds.  Cover and let mixture sit at room temperature, at least 8 hours and up to overnight.  

2.  Line a fine mesh strainer with cheesecloth.  Pour
the coffee mixture through the sieve into pitchers or other
storage containers.  Discard grounds (or use in your garden!).  Store in an airtight container in the refrigerator.  (Mine has kept up to a week.  It may keep longer, but I finish the batch before then.)

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  1. Trisha
    July 25, 2012 / 4:20 pm

    I've yet to try this method, but have been meaning to. When I'm making dinner at night, I simply brew up a strong pot in my usual coffee pot. I place the brewed pot on a cool burner on my stove & allow it too cool completely before placing it in the refrigerator. It's ice cold the next morning & ready for drinking! Depending on my coffee cravings or needs, it can last me all week or just a couple of days but is almost effortless to repeat as much as neccessary. 🙂

  2. Krystal Regueiro
    July 25, 2012 / 8:23 pm

    Mmmm, what a great husband to deliver coffee to you in bed!!! Sooo sweet. I've been meaning to make this because I love ice coffee, and hot coffee during these hot summer months seems like an oxymoron. Must make soon!!

  3. That Girl
    July 27, 2012 / 4:15 am

    I tend to make a pot of coffee and freeze it in ice cube trays. Then I make another pot of coffee, let it come to room temp, and serve it over the coffee-ice-cubes.

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