Brewing 101: Mason Jar Cold-Brewed Coffee

Part 6 in a series on brewing excellent coffee.

– By Jacob Long, Roasting & Quality Control Manager at Thanksgiving Coffee

With summer in full swing, now is the time to enjoy a cup of iced coffee. Cold brewing is the best way to chill your brew, but we realize that not everyone has all the proper brewing equipment. And so, with a bit of experimenting, we present the easiest method to make delicious cold-brewed coffee with materials most everyone should have around their kitchen.
jar_coffee-web

Mason Jar
Cold-Brewed
Coffee Recipe

 

What you’ll need:
• coffee, coarsely ground
• quart (32oz) mason jar
• strainer
• large bowl
• coffee filter

 

1. Use ~14 tablespoons (70g) of coarsely ground coffee beans (French Press grind setting). Pour the grounds into your jar and fill it half way with cold water. Stir the mixture to ensure all the grounds are wet, then fill the jar the rest of the way with water.

2. Put the lid on the mason jar with the coffee mixture, and place it in your refrigerator. Allow the coffee to steep for 12 – 16 hours, it’s a good idea to set this up in the evening and let it steep overnight. Be aware that the longer it steeps, the stronger your coffee will be.

3. Set your strainer over the large bowl and place a coffee filter in the strainer. Pour the cold coffee mixture through the filter to catch the grounds. Rinse your jar out, and transfer the cold coffee from the bowl back into the jar for storage.

NOTE: Coffee brewed this way may be stronger then you are used to. Try it straight and then dilute the coffee to your liking.

Learn more about cold coffee online at: ThanksgivingCoffee.com/ColdCoffee

We made our mason jar cold coffee with Guaya’b – Vienna Roast. The resulting cold brew was silky smooth and full bodied, which allowed for the rich chocolate notes of the coffee to come through even with the addition of milk! Want to try it? Pick up a bag and see for yourself!

Comments (6)

  • Avatar

    Felicia Nowak

    |

    What type of coffee grinder do you recommend?

  • Avatar

    Campy

    |

    I found a tea/coffee strainer, under $2 at a local Asian grocery store, looks like this one: http://www.amazon.com/Thai-tea-filter-stainless-steel/dp/6167204012, and I put the grounds into that , that into jar of water (can pour water through sock, stir to make sure all grounds get wet), lift it out to sift when it’s done. So easy. No sludge.

  • Avatar

    Demetria

    |

    That is a really good tip particularly to those new
    to the blogosphere. Brief but very accurate info… Thanks for sharing
    this one. A must read post!

  • Avatar

    Wayne

    |

    Sim-mee:Dark roast has slightly less cifefane than light roast but the grind makes a difference also. The finer the grind, the more cifefane is released so a finely ground dark roast may have more cifefane than a coarsely ground light roast. Arabica can contain up to 50% less cifefane than some other types of beans. Since Arabica is a more expensive bean than the easier to grow Robusta bean, buying more expensive coffee may mean you’ll be consuming less cifefane in your morning cup of java. The time it takes your coffee to brew also effects the cifefane levels. The longer the water stays in contact with the coffee, the more cifefane is extracted from the grounds.

Comments are closed

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