Hi there! How was your long weekend? We had amazing weather here in Richmond but sadly didn’t get to enjoy it as much as we would have liked because we spent most of the weekend gearing up for our move. We’re feeling really good about the packing progress we made so it was worth it. Plus, we did manage to sneak in some fun activities between packing boxes including a little cookout and a quick game of putt-putt so that nice. Having the long weekend was extremely helpful.
You know what else was helpful? Cold brew coffee! It’s been our packing fuel.
As I’m sure many of you know, Isaac and I are big coffee fans and we’ve been on the cold brew coffee train for years. We routinely make a batch of the concentrate in our Toddy every Sunday to enjoy throughout the week. It’s an essential part of our Sunday meal-prep. 🙂
We LOVE cold brew for so many reasons and I pretty much steer clear of regular brewed coffee whenever possible. If I’m traveling and my options are severely limited I’ll get an espresso drink or tea but rarely will you see me drinking regular drip coffee. My stomach (and tastebuds) just can’t handle it anymore.
Luckily cold brew is quickly becoming more mainstream. You used to only be able to find it at independent coffee shops, but now chains like Caribou Coffee and Starbucks are jumping on board. It’s pretty awesome.
So today I’m going to share a few reasons why cold brew is better and tell you a little about how we make ours. Who knows, maybe it will convince you to try cold brew for yourself.
Why is cold brew coffee so much better?
So now that you know why cold brew is awesome, let me tell you how to make it. Don’t worry, it’s not hard!
To start, you’ll need a bag of freshly roasted, high quality beans (coarsely ground).
We like buying our beans from local coffee roasters. Lamplighter is one of our favorites.
For making the cold brew, we basically follow the steps given in the Toddy instruction manual with 12 ounces of ground coffee and 7 cups of water steeped for 12 to 18 hours. You can play around with different coffee roasts and/or the steeping time to find the perfect method for you.
Lately we’ve been experimenting by adding extra flavors into the mix. Last week we actually made peanut butter cold brew! The draining process was a little slow, but the flavor of the coffee was amazing! Each time I took a sip, the peanut butter lover in me was in 7th heaven. Sometime soon I want to try this version with toasted coconut.
We prep our cold brew on Sunday, let it steep overnight and drain it the next morning. Once drained we store the concentrate in the fridge and use the cold brew concentrate throughout the week. The recommended usage is one part coffee concentrate to three parts water, milk or cream. I follow that method, however, Isaac likes his a bit stronger so he uses less water.
Super simple, right?
Don’t have time or the means to make your own cold brew concentrate? Visit a local coffee shop or even check for it at your local grocery store. Whole Foods and Trader Joe’s both sell their own cold brew and there are a bunch of bottled cold brew coffee brands on the market now too. If you’re local to VA/NC, check out Relay Foods (affiliate link) because they have a good selection of bottled brands.
Alright friends, go ahead and brush up on your cold brew coffee making skills (or buy a bottle) because I’ll be sharing a recipe that involves cold brew in the next few days!
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