Have you tried cold brew? It’s as refreshing as iced coffee-and almost as trendy as unicorn frappuccino. But unlike those drinks, cold brew coffee is wildly easy to make at home, with results that rival those of the best coffee shops. (Want to make more coffeehouse drinks at home? We’ve got plenty of recipes.)
The cold brewing technique reduces the acidity of coffee, which in turn enhances its natural sweetness and complex flavor notes. Even those who take hot coffee with sugar and cream might find themselves sipping cold brew plain. The secret? It’s all about how you treat the two ingredients that make up cold brew. Read on to learn how it’s done.
3 Must-Do’s for Cold Brew Success
1. Pick your roast
You can cold brew any roast of coffee-but each has its pros and cons. We recommend Taste of Home’s BRAND NEW coffee line! Get your free sample here.
Dark
The most popular choice for cold brew, these low-acid coffees are mellow and smooth, with rich flavor. The drawback? They produce more sediment than other roasts, and they may be cloudier.
Medium
We love medium roast beans for cold brew. Their flavor is brighter and more complex than many dark roasts. They’ve been roasted at a lower temperature than dark roast beans, so you don’t risk any burnt flavor. They’re also less acidic than mild roasts.
Light
Light roasts often have the brightest flavor notes. Still, they’re our last choice for cold brew. Grounds will need to soak longer to extract the full flavor, and your coffee may have an acidic quality.
2. The grind matters
Here’s the only fussy thing about making cold brew coffee: you should take care to use coarsely ground beans. Make sure to grind them at the store or in your home grinder. Grounds should be the size of breadcrumbs.
Why? Using finely ground coffee will give cold brew a cloudy appearance and a gritty texture.
3. The big trick: The ratio
Cold brew is just coffee and water. Simple, right? But search for a cold brew recipe, and you’ll find a huge range of ratios. We’ve seen everything from 1 part ground coffee to 4 parts water, to 1 part ground coffee to 16 parts water. We prefer somewhere in the middle, about 1 part coffee to 8 parts water.
The ratio you prefer will depend on how strong you like your coffee, and how dark your beans are. Think of it like this:
Stronger- use dark roast coffee and/or brew grounds in less water
Weaker-use light or medium roast coffee and/or brew grounds in more water
Test Kitchen Tip: Just getting started? We recommend making a stronger brew. You can always dilute it with cold water or milk. If you brew it too weak, it’s harder to correct.
How to Cold Brew Coffee
You’ll need:
- 1 cup coarsely ground coffee
- 1 cup 205° water (simmering, not boiling), optional but recommended
- 6 – 7 cups cold water
Step 1: Combine coffee and hot water, and watch it bloom
Place the coffee grounds in a clean glass container and pour in the hot water; let stand 10 minutes. You’ll see the coffee swell and bubble up. That’s called “bloom.”
Test Kitchen Tip: While many cold brew recipes don’t use any hot water, we like the effect. The near-boiling water releases carbon dioxide in the grounds, extracting more flavor from the beans. If you want to use cold water only, simply skip this step and add an extra cup of cold water to this recipe.
Step 2: Add cold water
Once your grounds have bloomed, stir in the cold water. Cover the container and refrigerate for 12 – 16 hours, or up to 24. The longer the coffee sits, the stronger the flavor.
Step 3: Strain
Strain the coffee through a fine mesh sieve. Discard the grounds. Then, do a second strain, this time pouring the coffee through a coffee filter. This will remove any fine particles or grounds, yielding the smoothest possible cup.
Step 4: Enjoy immediately or save for later
Serve the coffee over ice. It’s delicious black or with a dash of milk or cream.
You can store the cold brew, refrigerated, for up to two weeks.
Test Kitchen Tip: Some people enjoy a tiny pinch of salt instead of sugar in cold brews. Salt brings out the inherent sweetness of the coffee. Weird but true!
Another Test Kitchen Tip: Freeze some coffee in ice cube trays. The frozen coffee cubes will chill your beverage without watering it down.
Make a big batch
Since it keeps in the fridge for up to two weeks, I like to portion mine out in jars to bring to work throughout the week.
Test Kitchen Tip: Pour cold brew into a small mason jar, add milk or water, sugar or honey if you’d like, and you’ve got a homemade to-go cold coffee.
How to Cold Brew in a French Press
With its built-in filter, a French press makes cold brewing easy. Simply mix the coffee and water in the chamber and then, without pressing the plunger down, place in the refrigerator overnight. The next day, slowly press the plunger down. Then pour the brew through a coffee filter to remove the fine sediment.
Looking for something to eat with your coffee? Try one of our favorite coffee cakes.
With the island flavors, this simple pull-apart bread is perfect for a spring brunch or a snowy day...anytime you want to get away! —Debra Goforth, Newport, Tennessee
Psst: Try these recipes alongside java from Taste of Home's brand-new coffee line.
Get your free sample here!
If you like maple flavor, you will love this recipe. It is so pretty with all the twists and is always a hit at bake sales I have brought it too.—Deanna Richter, Elmore, Minnesota
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Don't be "intimidated" by the recipe directions for this coffee cake—it really isn't difficult to make. Try it sometime as a nice brunch item. Don't limit it to that, though...it's also a delicious dessert.
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This coffee ring is an old family recipe that's long been a hit with anyone who's tried it. The yeast bread is a great Sunday treat - or the perfect way to kick off your holiday celebration.
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My mother made this classic coffee cake for every important holiday... Thanksgiving, Christmas and Easter. Now, I carry on the tradition. As I make them, I remember my mom, who was a lot like this recipe: soft and tasteful but full of surprises. The overnight rise let's you make the dough in advance so your morning won't be hectic.—Heather Hood, Hillsboro, Oregon
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I make this moist cake for Christmas morning every year. It tastes like banana bread but has a sweet golden topping with a nutty crunch. —Gloria Friesen, Casper, Wyoming
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This recipe is modeled after German sweet chocolate cake, which is my favorite, so it's no wonder I enjoy making and eating this sweet-tasting bread! You can make it ahead and freeze to bring out when you need an easy showstopper. —Anne Frederick, New Hartford, New York
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Both of my boys really enjoyed helping me make this butterscotch monkey bread when they were young. It seemed to taste twice as good when they helped fix it. It's one of our favorites for breakfast or as a snack. —Carol Allen, McLeansboro, Illinois
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Although my coffee cake makes a large pan, it never lasts very long! It's great for a Sunday brunch after church and nice to bring to family reunions, too. —Dorothy Morehouse, Massena, New York
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“Rock Springs is home to 56 nationalities, and this recipe showcases its Slavic heritage. It’s one of my favorite ethnic holiday treats.” —Rachelle Stratton Rock Springs, Wyoming
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My mom serves this nutty coffee cake for Christmas breakfast each year. The simple recipe is a big time-saver on such an event-filled morning. Everyone loves the crunchy topping. —Becky Wax, Tuscola, Illinois
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Chopped cranberries and orange peel give this coffee cake bursts of tart flavor, but a cream cheese layer on top sweetens it nicely. It's so lovely, you'll want to serve it when company comes. -Nancy Roper, Etobicoke, Ontario
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This buckle won a contest at my daughter’s college. They shipped us four lobsters, but the real prize was seeing the smile on our daughter's face. —Dianne van der Veen, Plymouth, Massachusetts
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The nutty aroma and delicate fruit flavor make this cake special enough to serve to company. Strawberry or raspberry preserves can be used as a tasty variation. —Sharon Mensing, Greenfield, Iowa
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I use this sweet coffee cake recipe often. It's quick and easy to make. —Blanche Whytsell, Arnoldsburg, West Virginia
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For a fun sweet treat that's certain to satisfy, try this recipe. Drizzled with icing, each finger-licking piece has a yummy surprise filling of apples and pecans. It's well worth the bit of extra effort. —Carolyn Gregory, Hendersonville, Tennessee
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My father grows a large buttercup squash patch, so each fall, I get an ample amount of his harvest. I make this treat to share with my co-workers. They rave about the moist cake, the crunchy streusel and the applesauce between the layers. —Mary Jones, Cumberland, Maine
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My stepmother passed on the recipe for this delicious yeast coffee cake that's shaped into pretty rings. When I make it for friends, they always ask for seconds. —June Gilliland, Hope, Indiana
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While cinnamon swirl bread is a natural for breakfast, we love it so much we enjoy it all day long. This is a nice twist on traditional cinnamon swirl yeast breads. —Helen Richardson, Shelbyville, Michigan
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When I was a teacher, this recipe was recommended by one of my student's parents. I've made it so many times, I can't imagine hosting a brunch without it. Chocolate chips add sweet bursts of flavor to the rich and tender coffee cake. —Michelle Krzmarzick Torrance, California
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The kids will get a kick out of pulling off gooey pieces of this delectable monkey bread. It's hard to resist the caramel-coated treat. —Taste of Home Test Kitchen
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A friend gave me this apple pear coffee cake recipe to make for a breakfast I was hosting. The pan was empty before the breakfast was over! It's one of my most-requested recipes, probably because it's a bit different. —Joanne Hoschette, Paxton, Massachusetts
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New Jersey is known for its cranberries, and this cake is a delicious way to use them. The marshmallows melt and seep through the cake, making it moist and very tasty. It’s great for brunch or just with a cup of coffee! —Adelaide Krumm, Manasquan, New Jersey
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I love the excellent texture of this easy coffee cake recipe. Always a crowd-pleaser, its pleasing vanilla flavor enriched by sour cream may remind you of breakfast at Grandma's! —Eleanor Harris, Cape Coral, Florida
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This blueberry coffee cake smells wonderful as it bakes and tastes even better. The moist cake filled with juicy berries and crunchy pecans is a family favorite. It never lasts long at our house. —Lori Snedden, Sherman, Texas
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Every time I make this coffee cake for the holidays or church functions, the pan is emptied in a hurry. People rave about it. —Rosadene Herold, Lakeville, Indiana
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These impressive loaves really sparkle on the buffet. You can't just eat one slice of this treat with its rich filling peeking out of sweet yeast bread. Once you drizzled on the glaze and savor that first piece, you'll know the extra work is worth it. -Mary Anne McWhirter, Pearland, Texas
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Tart sour cream flavors this moist apple cinnamon coffee cake covered with brown sugar and crunchy nuts. The yield is two pans, so you can serve one and freeze the other for a busy morning or unexpected company. —Dawn Fagerstrom, Warren, Minnesota
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With its pretty layer of cherries and crunchy streusel topping, this coffee cake is great for breakfast. Or you can even serve it for dessert. —Gail Buss, Beverly Hills, Florida
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I’ve learned to keep copies of the recipe on hand when I serve this moist and satisfying coffee cake. It has a nice level of coconut flavor from the pudding mix. —Beth Tropeano, Charlotte, North Carolina
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This is my favorite cake to make for last-minute occasions. I also make it to give to friends because it always turns out just right, and it’s made with ingredients I normally have on hand. —Beverly Lovegrove, Winnipeg, Manitoba
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Holiday breakfasts would not be the same at our house without this delicious coffee cake. Whenever I take it anywhere, everyone raves about it and wants the recipe. —Susan Walschlager, Anderson, Indiana
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Similar to an almond crescent, this coffee cake is light and flaky, with a rich almond center. It’s so versatile you can serve it for dessert, breakfast or brunch. It will taste as if it was made from scratch at a bakery, yet the packaged puff pastry makes the recipe quick and easy. —Gina Idone, Staten Island, New York
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I rely on a cake mix to speed the prep for this moist streusel-topped dessert that pairs tart rhubarb with sweet strawberries. It's great all by itself, but feel free to add some frosting or ice cream. —Jackie Heyer, Cushing, Iowa
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To use up leftover eggnog, cranberries and pecans from the holiday season, I added them to a classic coffee cake recipe. It goes together the night before and bakes in the morning. —Lisa Varner, El Paso, Texas
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I first tasted this incredible coffee cake when a kind neighbor brought it by. It was so good that my brother-in-law tried hiding it from us so he wouldn’t have to share. —Arlene Isaac, Crooked Creek, Alberta
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In the summer, we can get beautiful, plump blueberries, which I use in this easy-to-make coffee cake. I like to freeze extra blueberries so I have them available any time I want this treat. —Anne Krueger, Richmond, British Columbia
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Cranberries make this coffee cake a beautiful quick bread that's perfect for the holidays. For extra shimmer, we add a drizzle of almond-flavored glaze. —Darlene Brenden, Salem, Oregon
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I think that as long as I’m in the kitchen baking I might as well make enough to share. This traditional recipe gives me three cheese-filled coffee cakes drizzled with a sweet vanilla icing. —Sheri Kratcha, Avoca, Wisconsin
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Here’s a luscious make-and-take recipe for those holiday brunches you’re invited to. It couldn’t be simpler or quicker to prepare, and you can vary the preserves to any flavor you have on hand. —Holly Bauer, West Bend, Wisconsin
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I love making this pumpkin monkey bread for a holiday brunch. Leftovers reheat well, and the sauce is good enough to make extra to use as waffle and pancake syrup. —Emily Main, Tonopah, Arizona
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The post How to Make Cold Brew Coffee as Tasty as a Coffeehouse’s appeared first on Taste of Home.
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